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No Bake Mini Cheesecake Recipe
These no bake mini cheesecakes are the perfect dessert for any occasion! Easy to make in advance and even freezer friendly.
5
from
9
votes
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Course:
Desserts
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
setting time:
3
hours
hours
Total Time:
3
hours
hours
10
minutes
minutes
Servings:
12
people
Calories:
223
kcal
Author:
Kylie
Equipment
12 hole cupcake pan
food processor
mixer
cupcake liners
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Ingredients
Base
▢
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
Topping
▢
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
teaspoon
gelatine powder
▢
2
tbsps
boiling water
Instructions
Base
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.
Topping
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
Notes
Freezr friendly-
freeze in the liners and in a cupcake tray then transfer to a container when solid.
Recipe video
Nutritional Information
Serving:
1
cheesecake
|
Calories:
223
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Cholesterol:
47
mg
|
Sodium:
114
mg
|
Potassium:
63
mg
|
Fiber:
1
g
|
Sugar:
12
g
|
Vitamin A:
544
IU
|
Calcium:
34
mg
|
Iron:
1
mg
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@Kidgredients
or tag
#kidgredients
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