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 for unexpected guests.
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Course Dessert
Cuisine American
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
The crust
Put the biscuits into a blender and puls until you get fine crumbs.
Melt the butter in a small saucepan and mix together with the crumbs.
Fill one tablespoon of crumb/butter mixture into each of the cupcake forms.
Press down with a heavy object to get a solid crust.
Put the muffin pan with the cupcake forms into the freezer for at least 3 hours.
The cream cheese filling
Put the cream cheese into a large bowl.
Add the lemon juice and zest to the cream cheese.
Start mixing with a hand mixer.
Add the vanilla extract and powdered sugar.
Mix well.
Add the double cream and beat until shiny and glossy.
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.
Keyword cheesecake no gelatin, easy dessert, no bake cheesecake