No-bake mini cheesecakes are the best alternative if you’re seeking the ideal dessert to prepare after dinner without spending hours in the kitchen. These are not only quick and simple to create, but also wonderfully tasty. Also, they are a fantastic way to encourage your family and friends to have a delicious yet healthy meal.
No-bake Simple ingredients like cream cheese, sugar, eggs, lemon juice, and graham crackers can be used to make small cheesecakes. These ingredients quickly combine to form a creamy filling that is then spooned into muffin tins or other tiny containers with butter. The small cheesecakes just need to chill for about two hours before serving; after that, they’ll be a deliciously creamy delicacy that looks just as good as it tastes!
The best thing about no-bake mini cheesecakes is that you can quickly change their appearance by sprinkling on various garnishes. Raspberries and other fresh berries add color and flavor without adding calories, making them the ideal topping. Try adding some compote or sauce, such as caramel or chocolate syrup, to give it an extra sweet kick. Before serving, consider topping the mini cheesecake with some chopped nuts, such as walnuts or almonds, if you want to give it an extra texture. Moreover, consider topping your dish with a dollop of whipped cream if you want something airy and light.
There is no reason not to enjoy this delightful delicacy whenever you want since no-bake mini cheesecakes may be kept in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months. Creating these no-bake mini cheesecakes is a terrific way to wow your loved ones while also indulging in a tasty and healthy treat. So choose this healthier option the next time you’re searching for a quick dessert that will fulfill everyone’s sweet tooth needs.
INGREDIENTS
CRUST
16 Biscoff Cookies
¼ Cup Butter (melted)
FILLING
1 Cup Cream Cheese (softened)
½ Cup Sugar
¼ Cup Milk
½ Cup Heavy Cream (chilled)
½ teaspoon Vanilla Extract
Strawberry Sauce for serving or your favorite topping.
INSTRUCTIONS
1. Lightly grease a 12-cup mini cheesecake pan. (or a muffin pan).
2. Place the cookies in a food processor and pulse until finely chopped, slowly pour in the melted butter, and mix until finely ground and evenly moistened.
3. Divide the mixture evenly among the prepared cups, and press down gently with a spoon. Place in the refrigerator to chill.
4. Next, using an electric hand mixer, mix together the cream cheese, sugar, and milk, mix on a medium-high speed for 2–3 minutes until fluffy.
5. Mix the heavy cream in a separate bowl on medium-high speed for 2–3 minutes until stiff peaks form.
6. Gently fold the cream into the cream cheese mixture until fully combined and fold in the vanilla extract.
7. Spoon the filling evenly into the cups over the crumb crust, smooth the tops, and place in the refrigerator to chill for at least 5 hours (or overnight) until fully set.
8. Remove the cheesecakes from the cups and top them with strawberry sauce or your favorite toppings.
EQUIPMENT
Mini Cheesecake Pan (or Muffin Pan)
TIME
PREP TIME: 20 Minutes
