Mini No-Bake Cheesecake
Indulge in the creamy decadence of these effortless no-bake cheesecakes. With a luscious filling and a buttery graham cracker crust, these mini delights are the perfect dessert for any occasion. Skip the oven and the fuss, and delight your taste buds with these simple yet heavenly treats. Whether you're a seasoned chef or a beginner in the kitchen, these easy no-bake cheesecakes will impress your guests and satisfy your dessert cravings in no time. Get ready to savor every spoonful of velvety goodness without breaking a sweat with this foolproof recipe.
Ingredients:
Base:
- 80g digestive/lotus biscuits (your preference)
- 40g unsalted butter
Filling:
- 200g philadelphia cream cheese (cold)
- 60g caster sugar
- 1 tsp vanilla paste
- 100g whipping cream
- red gel food colouring
- Strawberries for decorating
Yields approximately 6 cheesecakes (depends on the size of your cupcake liners you use)
Instructions:
1. Combine the biscuit crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Line a muffin tin with cupcake liners. Spoon about 3 teaspoon biscuit base mixture into each liner. Use the bottom of small glass to press the crumbs down firmly. Place the muffin tin in the refrigerator to chill while you prepare the filling.
3. Whip the cream cheese, sugar, vanilla paste and whipped cream with electric whisk until smooth and creamy.
4. Take 3 tablespoon of the cream cheese mixture and add a drop of red gel colour and mix well and place in a piping bag.
5. Remove the muffin tin from the refrigerator and spoon the cream cheese mixture over the graham cracker crusts, filling each liner almost to the top.
6. Smooth the tops of the cheesecakes with a spatula or the back of a spoon.
7. Now pipe 4 to 5 horizontal lines with the tinted red cream cheese mixture. Then use a toothpick to drag a line top to bottom and then bottom to the top and repeat (please see video attached for more guidance on how to create this pattern)
8. Return the muffin tin to the refrigerator and let the cheesecakes set for at least 2 hours, or until firm.
9. Once the cheesecakes are firm, remove them from the muffin tin and garnish with strawberries.
11. Serve chilled and enjoy your delicious no-bake mini cheesecakes!
Note: You can store any leftover cheesecakes in the refrigerator for up to 3 days.
I do not use gelatine in this recipe as I wanted to simplify the process. The texture is creamy and soft.