Description
These no-bake mini cheesecakes are a delightful, creamy dessert made with a buttery biscuit base and a luscious cream cheese filling. Perfectly portioned for twelve servings, topped with fresh berries for a refreshing finish. Ideal for those seeking an easy yet elegant treat, with no oven required.
Ingredients
For the Biscuit Base
- 1 cup and 2 tablespoons (125g) digestives or graham crackers
- 1/2 stick (1/4 cup / 60g) unsalted butter
For the Cheesecake Filling
- 1 x 8 ounce tube (225g) full fat cream cheese, at room temperature
- 1/4 cup (55g) white sugar
- 3/4 teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- 1/2 cup (125ml) thickened cream
For Decoration
- Fresh strawberries, raspberries, and blueberries
Instructions
- Prepare the Cheesecake Bases: Line muffin tins with muffin cases or patty pans if using; silicon molds do not require lining. Break up the biscuits and pulse briefly in a food processor until you get fine crumbs. Melt the butter by cubing it, placing it in a microwave-safe bowl, and heating for 1-2 minutes. Mix the melted butter thoroughly into the biscuit crumbs until the mixture resembles fine bread crumbs. Press the crumb mixture evenly into the bottoms of your prepared tins or molds, but avoid pressing too firmly to prevent a hard base. Chill in the fridge for at least one hour or up to overnight.
- Make the Cheesecake Filling: Ensure the cream cheese is at room temperature for smooth blending. In a bowl or stand mixer, combine cream cheese, lemon juice, sugar, and vanilla extract. Beat on low speed until the sugar dissolves and the mixture is smooth. In a separate bowl, whip the thickened cream until firm peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the airiness. Spoon the filling onto the chilled bases, smoothing the surface. Refrigerate for at least three hours or overnight to set.
- Decorate and Serve: If using silicon molds, carefully run a small spatula around the edges and gently push from the bottom to release the mini cheesecakes. Smooth the sides if needed with a spatula. Slice strawberries into quarters and arrange fresh strawberries, raspberries, and blueberries artistically on top of each cheesecake. Optionally, drizzle with your favorite fruit compote, curd, or coulis for an extra burst of flavor. Serve chilled and enjoy!
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Press the biscuit base gently to keep it crumbly and easy to cut.
- Chilling times are flexible; longer chilling improves firmness and flavor melding.
- Feel free to customize toppings with different fruits or sauces.
- These cheesecakes can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
