Anke
You are in for a treat with my recipe for easy no bake mini cheesecakes.
As you know from our baked cheesecake recipe, my family loves any kind of cheesecake, baked or no-bake. And these flavorsome light and creamy mini cheesecakes are no exception.
These delicious mini cheesecakes don’t need to be baked and have no gelatin which is very important to my almost 12-year-old daughter who has been a vegetarian for a few years now.
Other dessert recipes you might like: my Authentic German Apple cake, Baked Cheesecake With Chocolate Crumbles, and my Cherry Clafoutis Recipe
The crust consists of crumbed biscuits mixed with melted butter. Once you press the mixture into individual cupcake form, it is best to put them in the fridge for at least 30 minutes.
The filling is so light and creamy and has an almost mousse-like texture. The freshly pressed lemon juice and lemon zest give it a slightly tangy flavor.
I don’t add too much sugar, in this case, powdered sugar, so it doesn’t taste too sweet.
Cream cheese mixed with double cream is a perfect match to achieve a glossy smooth mixture, ready to be poured into our cupcake holders. I prefer to use an electric hand mixer to mix all the ingredients together to also achieve a light and airy texture.
Once you filled the cheesecake filling into the liners, tap the cupcakes to release any air bubbles. Now put the mini cheesecakes into a muffin pan. Then these little treats go into the freezer for at least 3 hours.
Watch our YouTube video here.
Take our delicious no-bake mini cheesecakes out 30 minutes before serving. That is also the best time to decorate them.
Extra Tip: I always have a few mini cheesecakes in my freezer for unexpected guests. Once your guests arrive, simply take the cheesecakes out of the freezer and let them defrost.
By the time your cup of coffee is ready, the mini cheesecakes should be ready.
Chocolate Decoration For Easy No Bake Mini Cheesecakes
Our easy no bake mini cheesecakes look so much more impressive when you decorate using homemade chocolate decoration.
I love to make my own chocolate decoration even though I am not an artsy person. And you don’t have to be.
Making your own chocolate creations is fun, and surprisingly easy to make. Rest assured, the more you practice the better you become.
All you need to do is make a little piping bag from parchment paper or small plastic bag. Melt cooking chocolate over hot water and fill it into the piping bag.
Now you just draw the decorations on parchment paper. Once you’re done, the sheet with the chocolate ornaments goes into the fridge for at least 15 minutes or until they are set.
Extra Tip: You can keep the chocolate decoration in a plastic container in the fridge for a few weeks.
That way, you always have some handy when you need it.
Recipe For Our Easy No Bake Mini Cheesecakes
The no bake mini cheesecakes look so pretty now. I do love the contrast of the red raspberries, the dark chocolate in combination with the creamy-colored cream and cheesecakes.
Trust me, they just don’t look gorgeous, the cheesecake tastes amazing too. But don’t take my word for it. Try it for yourself with our easy no-bake, no gelatin mini cheesecake recipe.
Please note, that the recipe card may contain affiliate links. Read more in our affiliate disclosure.
By the way, I would love if you’d leave a rating and/or a comment. Your feedback means a lot to me. Also, don’t hesitate to ask any questions you may have.
But enough said, put on your apron and let’s start baking.
Easy And Delicious Mini Cheesecakes – No Bake, No Gelatin
Equipment
- 1 small saucepan to melt the butter
- 1 muffin pan to hold the cupcake liners
- 1 spatula
- 1 blender to crush the biscuits
Ingredients
The crust
- 200 grams digestive biscuits (7oz)
- 100 grams butter (3.5oz), melted
The cream cheese filling
- 250 grams cream cheese (9oz)
- 1 cup double cream/whipping cream
- 3 tbsp powdered/icing sugar
- 1 tsp vanilla extract
- zest and juice from 1/2 lemon
Instructions
The crust
- Put the biscuits into a blender and puls until you get fine crumbs.200 grams digestive biscuits (7oz)
- Melt the butter in a small saucepan and mix together with the crumbs.100 grams butter (3.5oz), melted
- Fill one tablespoon of crumb/butter mixture into each of the cupcake forms.
- Press down with a heavy object to get a solid crust.
The cream cheese filling
- Put the cream cheese into a large bowl.250 grams cream cheese (9oz)
- Add the lemon juice and zest to the cream cheese.zest and juice from 1/2 lemon
- Start mixing with a hand mixer.
- Add the vanilla extract and powdered sugar.3 tbsp powdered/icing sugar, 1 tsp vanilla extract
- Mix well.
- Add the double cream and beat until shiny and glossy.1 cup double cream/whipping cream
- Fill the mixture into the cupcake forms either with a spoon or piping bag.
- Tap the form to release any air bubbles.
- Put the muffin pan with the mini cheesecakes into the freezer for at least 3 hours.
- Take them out 30 minutes before serving. Decorate to your liking. You could use blueberries and strawberries for the topping. I have used raspberries and whipped cream.
Video
sweetascooking.com participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon properties including, but not limited to, Amazon.com. Amazon offers a small commission on products sold through its affiliate links.
