NO BAKE MINI CHEESECAKE RECIPE
This No Bake Mini Cheesecake Recipe is a perfect treat for any occasions like gathering or for small parties. This is an eggless and no gelatine cheesecake which you can make before and keep in refrigerator to serve on party day.
Coming to the recipe this eggless mini cheesecake is one of my favourite desserts. I made this cheesecake so many times but I never posted in my blog. So I thought this time I will share the recipe with you all.
This is one of the easiest and delicious desserts which you can make within 1 hour. You required only a few ingredients to make it. The best part is you don’t need them to bake and no eggs, no gelatine.
A SHORT VIDEO RECIPE:
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This is one of the easiest recipe for beginners who would like to try and you will not go wrong in making it.
It is a great recipe for vegetarians as it is eggless and no gelatine is used in making this cheesecake.
INGREDIENTS TO MAKE MINI CHEESECAKE
NO BAKE MINI CHEESECAKE RECIPE WITH STEP WISE INSTRUCTIONS:
INGREDIENTS:
Digestive biscuits – 5 to 6
Unsalted butter – 2 Tbsp ( as required)
Cream Cheese – 200 grams
Double Cream/Heavy Cream – 1/2 cup (125 ml)
Sugar – 1/4 cup
Vanilla extract – 1Tsp
PREPARATION:
Add digestive biscuits into a blender and grind them into a coarse crumb. Now add the melted butter and mix well. You can also break the biscuits using a rolling pin.
Transfer the biscuit mixture into a bowl and keep aside.
Line a muffin tray with six cupcake cases. Divide the mixture equally into each case. Press them with the help of a rolling pin or with a spoon firmly.
keep the tray in the refrigerator until we prepare the filling.
In a mixing bowl add the cream cheese, sugar and beat well using a electric beater or whisk.
Add the double cream, vanilla essence and beat again until it is combined well.
Using a cup fill the each case with cream cheese mixture equally. Spread them evenly with a spoon or palette knife.
Keep the tray in the freezer for 1 hour or until they set.
Remove the tray from the freezer and take out each case carefully.
Garnish with now whipped cream and fresh strawberries.
NOTES:
Cream cheese should be at room temperature before making it, otherwise it will crumble when whisking.
You can use any biscuits and adjust the butter until the mixture holds its shape.
Once you take them from freezer, keep them in refrigerator until you serve.
- Digestive biscuits – 5 to 6
- Unsalted butter – 2 Tbsp as required
- Cream Cheese – 200 grams
- Double Cream/Heavy Cream – 1/2 cup (125 ml)
- Sugar – 1/4 Cup
- Vanilla essence – 1Tsp
-
Add digestive biscuits into a blender and grind them into a coarse crumb. Now add the melted butter and mix well. You can also break the biscuits using a rolling pin.
-
Transfer the biscuit mixture into a bowl and keep aside.
-
Line a muffin tray with six cupcake cases. Divide the mixture equally into each case. Press them with the help of a rolling pin or with a spoon firmly.
-
keep the tray in the refrigerator until we prepare the filling.
-
In a mixing bowl add the cream cheese, sugar and beat well using an electric beater or whisk.
-
Add the double cream, vanilla essence and beat again until it is combined well.
-
Using a cup fill each case with cream cheese mixture equally. Spread them evenly with a spoon or palette knife.
-
Keep the tray in the freezer for 1 hour or until they set.
-
Remove the tray from the freezer and take out each case carefully.
-
Garnish with now whipped cream and fresh strawberries.
Recipe Video
- Cream cheese should be at room temperature before making it, otherwise, it will crumble when whisking.
- You can use any biscuits and adjust the butter until the mixture holds its shape.
- Once you take them from the freezer, keep them in the refrigerator until you serve.
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