Delicious No Bake Mini Cheesecakes Your Guests Will Love
These no bake mini cheesecakes are a delightful treat that transforms any occasion into a celebration with minimal effort.
Equipment
- Muffin tin
- Food processor
- Mixing bowl
- - Stand mixer
- Spatula
Ingredients
For the Base
- 200 g digestive biscuits or graham crackers Crushed to form the base.
- 75 g unsalted butter Melted.
For the Cheesecake Filling
- 300 g full fat cream cheese At room temperature.
- 100 g white sugar
- 1 tsp vanilla extract
- 50 ml fresh lemon juice
- 300 ml thickened cream Whipped.
For the Toppings
- 100 g fresh strawberries Optional, sliced.
- 100 g raspberries Optional.
- 100 g blueberries Optional.
Instructions
Instructions
- Prepare your molds: If using muffin tins, line them with muffin cases; for silicone molds, no lining is needed.
- Crush the biscuits: Blitz the digestive biscuits or graham crackers in a food processor until fine.
- Melt the butter: Melt the unsalted butter in the microwave until liquid.
- Combine with crumbs: Mix the melted butter into the cookie crumbs until evenly coated.
- Form the base: Pour the mixture into molds and press down to form a base. Chill for at least 1 hour.
- Beat the cream cheese: Beat cream cheese with lemon juice, sugar, and vanilla until combined.
- Whip the cream: Whip the thickened cream until firm peaks form, then fold into the cream cheese mixture.
- Spoon the filling: Divide cheesecake filling among bases and smooth the tops. Chill for at least 3 hours.
- Unmold carefully: Run a spatula around edges if using silicone molds to release the cheesecakes.
- Top with berries: Arrange sliced strawberries on top of each cheesecake for a fresh touch.
Notes
These cheesecakes should be chilled for the best texture and flavor. Customize with your favorite toppings!