Description

These Easy No-Bake Mini Cheesecakes are everything you love about cheesecake, in a perfectly portioned, fuss-free size! With a buttery biscuit base, creamy filling, and no oven required, they’re ideal for parties, picnics, or a make-ahead dessert that wows every time. Top them with fresh berries, caramel or chocolate for a sweet little showstopper that looks fancy but couldn’t be easier to make!

Ingredients

Crust

1 pack (200 g) tennis biscuits, digestive biscuits, or graham crackers, crushed
⅓ cup brown sugar
½ cup (113 g) butter, melted

Filling

1 cup (250 ml) whipping cream / heavy cream, cold
500 g (18 oz) full-fat cream cheese, room temperature
½ cup (100 g) white sugar
2 tablespoons (15 g) icing sugar
¼ cup (60 g) sour cream, room temperature
½ tablespoon lemon juice
1 teaspoon vanilla essence or extract

Cook Mode Prevent your screen from going dark

Instructions

Line a 12-cup muffin tray with cupcake liners.
Make the crust: Mix the crushed biscuits, brown sugar, and melted butter in a bowl until well combined. Divide evenly among the cupcake liners and press down firmly with your thumb or the back of a spoon to create a tight base. Place in the freezer for 10–20 minutes while preparing the filling.
Make the filling: Beat the cream cheese and sugar together until smooth. Add the icing sugar, sour cream, lemon juice, and vanilla, and beat again until creamy. Set aside
Whip the cream: In a separate mixing bowl, beat the cream until stiff peaks form (about 4–5 minutes).
Combine: Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined.
Assemble: Remove the tray from the freezer and spoon the filling over each crust. Smooth the tops.
Chill: Place in the fridge for at least 3–4 hours, or overnight for best results (Cover with plastic wrap if you leave overnight)
Serve: Top with fresh berries, lemon slices, caramel shards, or extra whipped cream before serving.