If you’re looking for a simple dessert that’s creamy and delicious, then these no-bake mini cheesecakes are just what you need. They start with a buttery biscuit base, followed by a smooth and creamy filling, and are finished with whipped cream and your choice of fun toppings. Best of all, there’s no oven required!
What makes these mini cheesecakes even better is how easy they are to prepare. Since they’re made in individual portions, they’re super convenient to serve — no slicing, no mess. You can even make them a day ahead, which takes the stress out of entertaining.
We made these for a recent family barbecue and they were a huge hit — gone in no time, so we’ve added then to our “family favourites” list! Everyone loved how creamy and indulgent they were, without being overly heavy. They’re rich, yet balanced, making them a dessert that both kids and adults enjoy.
Getting Kids Involved in making the No-Bake Mini Cheesecakes
Crushing biscuits: Place the digestive biscuits in a plastic bag and use a rolling pin to crush them into fine crumbs.
Mixing the base: Pour the melted butter into the crushed biscuits and stir until combined. Then, help press the mixture firmly into lined cupcake tray to form the base.
Folding whipped cream into the filling: Once the cream cheese, sugar, and vanilla are mixed, gently fold in the freshly whipped cream. This keeps the filling light and fluffy.
Decorating the tops: Let kids get creative by spreading or piping the whipped cream topping on each cheesecake. Then, they can add sprinkles, grated chocolate, mini treats, or fresh fruit.
Ingredient Breakdown!
- Digestive biscuits– Adds a crunchy, buttery texture
- Melted butter– Binds the biscuit crumbs together and adds richness and flavour.
- Full-fat cream cheese– Provides a creamy, smooth base.
- Icing sugar– Sweetens the filling without making it grainy
- Vanilla extract– Adds a sweet flavour.
- Freshly whipped cream– Lightens the filling for a mousse-like texture
- Crushed chocolate (any kind you like!)-Adds texture and bursts of chocolate flavour
Whether you’re making them for a party, a weekend treat, or just because — these no-bake mini cheesecakes are sure to be a hit!
No-bake mini cheesecakes
Equipment
Ingredients
- For the base:
- 180 g digestives 12 biscuits approx
- 90 g Butter melted
- For the filling:
- 300 g full-fat cream cheese good quality, not low fat
- 40 g icing sugar
- 1 tsp vanilla extract
- 200 g Freshly Whipped cream
- 160 g Easter chocolates blended or crushed I used Oreo White Chocolate Eggs
- To decorate:
- 130 ml Fresh Cream pouring cream
- 1 tbsp icing sugar
- Sprinkles/grated chocolate
- 150 g Mini eggs Maltesers, mini cream eggs
Instructions
- For the base:
- Line a 12 hole cupcake tray with cupcake paper cases.
- Crush or blend the biscuits to a fine crumb, pour in the melted butter.
- Stir to combine, it should look like wet sand.
- Divide evenly between the 12 cupcake cases, press down with the back of a spoon.
- For the filling:
- Measure the cream cheese into a mixing bowl and add the icing sugar and vanilla.
- Beat (or mix with a wooden spoon) on the lowest setting to combine. (Don’t over mix or the cheese will be too loose)
- Gently mix in the Avonmore Freshly Whipped Cream and then add blended or crushed Easter chocolates.
- Spoon or scoop evenly into the cupcake cases, push down with the back of a spoon so there’s no gaps at the biscuits base.
- Set in the fridge for 6 hours or in the freezer for 2 hours.
- To decorate:
- Whip the Fresh Pouring Cream and icing sugar, transfer to a piping bag with a star nozzle.
- Decorate the mini cheesecakes with fresh cream, sprinkles and chocolate eggs just before serving.
- Storage Tips:Store in an airtight container in the fridge for up to 3–4 days.
