Easy And Delicious Mini Cheesecakes - No Bake, No Gelatin
You will love these delightful mini cheesecakes full of flavor. You can even keep them in the freezer and pull them out individually for unexpected guests.
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
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