No-bake mini cheesecakes
If you want an easy, crowd-pleasing dessert, these no-bake mini cheesecakes are perfect. They feature a crunchy biscuit base, a light and creamy filling, and a fluffy whipped cream topping — all finished with your favourite fun extras. The best part? No baking needed!
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.
Tried this recipe?Let us know how it was!