Need to bring a dessert? These no bake mini cheesecakes are perfect for times when you need to bring dessert. They are easy to make and super versatile
And because they are mini- they are set in under 4 hours!
Why you are going to love this recipe
- it’s easy to make
- quick to set
- mini- so individual desserts
- easy to transport
- versatile – top them with whatever you like- see my suggestions below!
I’m all about no-bake desserts! There is this awesome ginger caramel cheesecake on the blog, vanilla pannacotta and we love this yummy stonefruit and coconut semifreddo. Especially in summer when it’s stiflingly hot, there is nothing worse than standing at the stove or oven for hours to make dessert.
You could try these without them, but I really recommend them. Large cheesecakes are traditionally made in springform pans, so making them mini we need to adapt.
The cupcake liners come off super easily and you can use any that you have lying around at home- think all the leftovers from packs!
Transporting this dessert
If you are going to be transporting these, leave them in the cupcake liners until you are at your destination. Also, leave them in the cupcake pan! You should be able to put cling film over the top without it sticking g to the tops of the cheesecakes. Put their decorations on when you get there too- or put decorations on the table and let everyone do their own.
This recipe uses gelatin to help set the cheesecake top, like many cheesecakes and other desserts. For something like this, you can use standard supermarket gelatin like the one in the picture.
If you are using gelatin leaves, you need to check your packet instructions. Personally, my preference for this recipe is to use the powder.
Make in advance
You can make these no bake mini cheesecakes up to 48 hours before eating, just make sure that they are covered in the fridge so they don’t develop and thick skin on top.
- digestive biscuits (or sub for another dry sweet biscuit of your choice)
- butter, unsalted
- desiccated coconut, to add texture
- brown sugar to give a caramelised flavour
- thickened cream
- cream cheese
- lemon juice
- gelatine ( and hot water)
My simple no-bake method
- melt the butter
- pop the digestives, coconut and sugar into the bowl of a food processor
- blitz until it resembles rough sand
- spread evenly between the 12 holes of a cupcake pan (lined)
- combine the gelatin and hot water in a small jug and whisk together leave to sit for 5 minutes
- add the cream to the bowl of a stand mixer and whisk until you have stiff peaks
- add the cream cheese, vanilla, sugar, lemon juice and the gelatin mix (give it a final whisk with the fork)
- whisk until all well combined
- spoon over the bases and smooth over the tops
- refrigerate for 3 hours or until the liners pull away easily
- top with decorations and serve- or serve and allow everyone to decorate their own
- m &m s
- freeze dried fruit
- fresh blueberries
- kiwi fruit
- Christmas sprinkles
- grated chocolate
- Caramel gingerbread popcorn
Storing and freezing
Before decorating, these can be frozen! Just pop in the fridge the night before you need them to bring them back to eating temp. Freeze them in the cupcake liners in the cupcake pan, then transfer to a container when solid. When defrosting I put them back into the cupcake pan in the fridge so they don’t get knocked around.
- digestives could be swapped with other sweet biscuits like graham crackers, gingernut biscuits, wheaten biscuits
- butter can be subbed with coconut oil
- gelatin can be swapped with gel it in or agar agar for a vegetarian option
no bake mini cheesecakes
- 100 grams digestive biscuits or sub for another dry sweet biscuit of your choice
- ¼ cup unsalted butter
- ¼ cup desiccated coconut
- ¼ cup brpwn sugar
- ½ cup thickened cream and hot water
- 250 grams cream cheese full fat!
- ¼ cup caster sugar
- 2 tsps vanilla extract
- juice of one lemon
- 1 tsp gelatine powder
- 2 tbsps boiling water
- Melt the butter – I do this in the microwave.
- Put the digestives, coconut and sugar into the bowl of a food processor
- Blitz until it resembles rough sand
- Spread evenly between the 12 holes of a cupcake pan (lined)
- Refrigerate until the topping is ready.
- Combine the gelatin and hot water in a small jug and whisk together leave to sit for 5 minutes
- aAdd the cream to the bowl of a stand mixer and whisk until you have stiff peaks
- Add the cream cheese, vanilla, sugar, lemon juice and the gelatin mix (give it a final whisk with the fork)
- Whisk until all well combined
- Spoon over the bases and smooth over the tops
- Refrigerate for 3 hours or until the liners pull away easily
- Top with decorations and serve- or serve and allow everyone to decorate their own