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.
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Servings: 6
Ingredients
- Digestive biscuits - 5 to 6
- Unsalted butter - 2 tablespoon as required
- Cream Cheese - 200 grams
- Double Cream/Heavy Cream - ½ cup (125 ml)
- Sugar - ¼ Cup
- Vanilla essence - 1Tsp
Instructions
- 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.
Video
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 the freezer, keep them in the refrigerator until you serve.
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