No-Bake Mini Cheesecakes
No-bake mini cheesecakes with rich and velvety cream cheese filling and flavourful biscuit crust are simple to make and delightful to eat.
Ingredients
crust
- 70 g digestive biscuit/cookies 13 biscuits
- 10 g brown sugar
- 15 g Almonds(chopped) optional
- 25 g Butter(melted) 2 tbsp
- ⅛ tsp salt
filling
- 113 g Cream Cheese(room temperature) ½ cup
- 125 ml Whipping/Heavy cream ½ cup
- 40 g Sugar(powdered) 4 tbsp
- 1 tsp Vanilla Extract
Instructions
- Line a muffin pan with muffin liners.
Crust
- Place the digestive biscuits/cookies in a plastic bag. With the help of a rolling pin crush them to form a crumb. A food processor can be used for this process.
- In a small bowl, combine biscuit crumbs, chopped almonds, brown sugar, salt, and melted butter until evenly combined. Mixture will have the consistency of wet sand.
- Spoon around 1½ Tablespoons of the crust mixture into each cupcake liner and use the back of the spoon or a flat bottom utensil to pack it down tightly. Freeze crusts until set while you prepare the filling, 15 to 20 minutes.
Filling
- Beat the cold whipping/heavy cream and powdered sugar (2 tbsp/20 g) in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.
- Beat cream cheese, vanilla extract, and powdered sugar (2 tbsp/20 g) in a large bowl on medium-high speed until smooth and creamy, about 2 minutes.
- With a spatula fold in the heavy/whipped cream, until just combined.
- Spoon or pipe about 2 Tablespoons of filling over each crust. Use the back of a spoon to smooth the tops so they are flat.
- Refrigerate for at least 30 minutes. For best results leave them overnight.
- Serve with toppings of your choice.
Notes
- Whipping/Heavy cream is responsible for the delicious mousse-like consistency, airiness, and solidification of cream cheese filling. Therefore, It is necessary to whip the whipping/heavy cream till stiff peaks appear. For the cream to thicken quickly and properly, place the bowl and beater in the freezer for 10-15 minutes before using. And the whipping/heavy cream should be very chill preferably straight from the fridge.
- When buying cream cheese make sure to avoid cream cheese spread. The spread contains more liquid and less fat. This can affect the consistency of the filling. Also spread contain a large amount of salt which can affect the taste of the cheesecake.
- Make sure that the cream cheese is at room temperature. Otherwise, there will be lumps in the filling.
- To speed up the chilling process don't place the cheesecake in the freezer as it may solidify the crust and leave the filling partially chilled. And it will extremely difficult to eat a frozen crust.
- Make sure to properly compact the crust with a flat bottom utensil otherwise, they won't set properly and might break up.