As summer arrives, seasonal fruits bring us their most intense colors and flavors: strawberries, blueberries, raspberries… perfect for decorating these No-bake mini cheesecakes with Digestive biscuits, summer treats I always prepare when I want a fresh and creamy dessert.
They have a crunchy, buttery base and a creamy fresh cheese filling, perfect to enjoy even with a mix of red fruits. They are ideal to serve after dinner or as a light snack on the hottest days.
If you love single-serving desserts and no-bake recipes, I recommend also trying the Greek yogurt cheesecake or the coconut and ricotta truffles: two simple and delicious alternatives for summer, already on my blog.
Another advantage? These mini cheesecakes can be prepared in advance and frozen: take them out just before serving and the dessert is ready in a few minutes, elegant and irresistible.
Here’s the recipe!
See you soon, Susy
Here are 5 perfect recipes to save:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 30 Minutes
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: No-bake
- Cuisine: Italian
- Energy 340.18 (Kcal)
- Carbohydrates 25.33 (g) of which sugars 16.33 (g)
- Proteins 8.43 (g)
- Fat 23.03 (g) of which saturated 9.71 (g)of which unsaturated 5.56 (g)
- Fibers 0.85 (g)
- Sodium 312.90 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the mini cheesecakes
- 7.05 oz Digestive biscuits
- 3.53 oz butter
- 14.11 oz cream cheese (Philadelphia)
- 0.85 cup heavy cream
- 2.82 oz powdered sugar
- Half lemon (juice)
- 2 gelatin sheets
- 5.29 oz strawberries
- 1.76 oz sugar
Tools
- Mold silicone for 12 muffins
How to make the mini cheesecakes
Finely chop the biscuits, add the melted butter, and mix well. Distribute the mixture into the cases in the silicone mold and compact it with the back of a spoon. Refrigerate for 30 minutes.
Soak the gelatin sheets in cold water for 10 minutes. Meanwhile, heat 3 tablespoons of cream in a small saucepan and dissolve the squeezed gelatin in it.
In a bowl, work the cream cheese with powdered sugar and lemon juice.
Whip the remaining cream and fold it into the mixture along with the dissolved gelatin.
Pour the cream into the cases and refrigerate for at least 1 hour.Cut the strawberries into pieces, put them in a small saucepan with the sugar, and cook for 5–7 minutes. Blend the mixture and strain through a sieve to obtain a smooth sauce.
Pour the strawberry coulis over the cheesecakes and decorate with fresh fruits like blueberries, raspberries, or strawberry slices.
Storage and tips
Store the mini cheesecakes in the fridge for up to 3 days in a closed container.
You can freeze them and have them ready when needed.
If you prefer, replace the gelatin with agar agar.
Try them also with raspberry or blueberry coulis!
