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Cheesecakes on a platter with fresh fruit.
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5 from 1 vote

No Bake Mini Cheesecakes

These individual no bake mini cheesecakes are cute and delicious. Perfect for a party or get-together when you need to feed a crowd.
Prep Time15 mins
Cook Time0 mins
Chilling time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Dessert, Snack
Cuisine: American, Austalian
Keyword: mini no bake cheesecakes, no bake chesecake
Servings: 12 mini cheesecakes

Equipment

  • 12 hole Silicon or muffin tins
  • muffin cases (optional)
  • Electric hand beaters or stand mixer
  • Stick/immersion blender with chopping bowl attachment or food processor

Ingredients

For the chesecake bases

  • 1 cup and 2 tablespoons (125gms) digestives or graham crackers
  • ½ stick (¼ cup/60gms) unsalted butter

For the cheesecake fillings

  • 1 x 8 ounce tube (225gms) full fat cream cheese
  • ¼ cup (55gms) white sugar
  • ¾ teaspoon vanilla extract
  • 2 teaspoons fresh lemon juice
  • ½ cup (125mls) thickened cream

Optional decorations

  • fresh strawberries, raspberries and blueberies

Instructions

To make the chesecake bases

  • If using muffin tins line them with muffin cases/patty pans. If using silicon molds you don't need to line them.
  • Break up the cookies and blitz briefly in a food processor into crumbs.
  • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
  • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
  • Pour into lined springform tin and press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
  • Chill in fridge for at least one hour and up to overnight.

To make the cheesecake fillings

  • NB Make sure your cream cheese is at room temperature.
  • Add the lemon juice, sugar and vanilla to the room temperature cream cheese to a bowl or stand mixer and beat on low until combined and the sugar has all dissolved.
  • In a separate bowl whip the cream until firm peaks form.
  • Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared bases and smooth down. 
  • Chill in the fridge for at least three hours and up to overnight.

To decorate the cheesecakes

  • If using silicon molds carefully run a small spatuar around the edge of the molds and push from the bottom to pop out. Smooth the sides with the spatula if you like.
  • Slice the strawberries into quarters. Arrange the berries on top of the cheesecakes and you're done! Or why not try them drizzled with one of my fabulious fruit compots, curds or coulises? Delicious!

Notes

Storage:
For maximum freshness these mini cheesecakes will store undecorated in a covered container in the fridge for up to three days.
They are suitable for home freezing and can be frozen undecorated in a covered container for up to a month.