The no-bake mini cheesecakes are little masterpieces of sweetness! Fresh, creamy, and perfect for any occasion, from family lunches to more elegant dinners.
Today, I offer you an individual serving version, ideal for buffets, holidays, and celebrations, or just a simple treat!
But how are they made?
The no-bake mini cheesecakes are made in 20 minutes without an oven. Cookie base and butter, cream cheese and cream, decorated with fruit or chocolate.
This recipe is adaptable to lactose-free, gluten-free, and vegan versions (read at the end).
I’ve enriched my servings with two irresistible toppings!
Berry jam and blueberries for a fresh and delicate touch, Kinder Cereali bars and hazelnut crumble for true indulgence lovers!!
The cheesecake has a very ancient history. It seems its origins date back to ancient Greece.
Apparently, a dough made of fresh cheese, honey, and flour was served to athletes during the Olympic Games.
Over the centuries, this recipe has transformed, crossing cultures and traditions, to become one of the most beloved desserts in the world.
Today we know endless variations: from the sumptuous and velvety New York Cheesecake (find my original recipe here) to the cold versions, light and without an oven.
Don’t miss my Tiramisu Cheesecake without eggs, a hug between two great pastry classics (discover it here).
Or the Stracciatella with strawberries and chocolate shavings, perfect in hot months.
If you don’t like the classic biscuit base, you can be won over by super creamy versions!
The coconut and Nutella cheesecake, the one with blueberries, or with dark chocolate chips, are all designed to enhance the cream’s softness to the fullest.
And for those who want to dare, cheesecake can also transform into a savory dish!
Try it with cherry tomatoes, arugula, and Parmesan flakes or with mortadella and pistachios! Also amazing is the one with gorgonzola, figs, and walnuts!
All scenic and tasty versions, perfect for appetizers different from the usual!
But without further ado, let’s get back to our No-Bake Mini Cheesecakes!
Are you lactose intolerant, gluten intolerant, or vegan? No problem, at the bottom you’ll find how to make these mini cheesecakes suitable for your needs🥛🌾🌿
Let’s see together how to prepare them! I’ll leave you with step-by-step photos, and at the end, you’ll find useful tips for perfect results and a small gift to thank you for visiting 🩷
But first, I dedicate to you some of my most appreciated collections for lovers of indulgent desserts!
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Portions: 12 pieces
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz digestive biscuits (or as you like)
- 5.3 tbsp butter (of high quality)
- 8.8 oz cream cheese
- 0.9 cup heavy cream
- 1 tsp gelatin sheets (or fish glue)
- 0.5 cup powdered sugar
- vanilla (or citrus zest to flavor)
- to taste forest fruit jam
- fresh fruit (as desired. I used blackberries and blueberries)
- to taste chocolates (as desired. I used Kinder Cereali bars)
- Nutella®
Tools
- Bowls
- Muffin tin
- Cupcake liners
- Spatula
- Sieve
- Small pot
- Electric whisk
Steps
Finely crumble the biscuits using a food processor. If you don’t have one, place them in a bag and crush them with a rolling pin. They should be like flour.
Melt the butter and add it to the crumbled biscuits, mixing well until you get a moist and sandy mixture.
Now take a muffin tin and place the cupcake liners inside. With this recipe, you’ll get 12, I used this mold.
If you prefer, you can use just paper liners, but they need to be stiffer than the ones I used, that’s why I placed them inside the steel mold.
Pour the biscuit mixture into each liner, compacting well with the back of a spoon or the bottom of a coffee cup.
Refrigerate for at least 15 minutes to firm up (do not use the freezer to prevent the base from hardening too much).
In a bowl, work the cream cheese with the powdered sugar and flavor as you prefer (vanilla, orange or lemon zest, rum flavor, almond flavor, etc.).
Soak the gelatin sheets in cold water for 10 minutes. Heat 1.4 fl oz of cream, add the well-drained gelatin, and let it dissolve completely.
Mix and add to the cheese mixture through a sieve to avoid any undissolved gelatin lumps and mix for a few moments with the electric whisk.
Semi-whip the remaining 5.4 fl oz of fresh cream (no need to add sugar as the cheesecakes will be sweet enough!).Remember, the cream should be fluid (whip for a few minutes only).
Gently fold the cream into the cheese mixture, using movements from bottom to top, then pour it over the biscuit bases.
Tip: do not use electric whisks after adding the cream, as you risk obtaining a too grainy cream. The ideal consistency is velvety and soft.
Level and place in the fridge for at least 6 hours (better overnight).
Now comes the most fun part, which can be personalized in countless ways depending on your tastes and dietary needs.
I chose to decorate the top of half of my mini cheesecakes with berry jam and a few fresh blueberries and blackberries.
For the other part, I chose a topping for true indulgence lovers!
I melted the Nutella for a couple of minutes in a bain-marie to make it softer and drizzled it over the mini cheesecakes with a teaspoon.
I decorated the top with a few squares of Kinder Cereali and sprinkled them around with hazelnut crumbles.
And your (and our) mini single-serving cheesecakes are ready to impress everyone!
If you liked this recipe, share it with your loved ones 💕 and bring some sweetness to their tables.
Write me in the comments which topping inspires you the most or if you tried your own variation: I love reading your ideas and advice ✨
And don’t forget to come back to Mela Cannella e Fantasia to discover many new recipes every week 🥰Thank you to my friend Martina for the recipe 🩷
Article protected by copyright © – Gabriella Geroni © All rights reserved
STORAGE TIPS:
You can store these cheesecakes in the fridge, well covered, for 3 days. Or you can freeze them (without decoration) for up to 1 month (I have never frozen them because I prefer them fresh).
Delicious Variations
Peaches, strawberries, or cherries instead of blueberries/blackberries 🍓🍒
Dark chocolate and coconut shavings instead of Nutella and chocolates 🥥
Pistachio cream and crumble 💚
FAQs
Can I make them without gelatin?
Yes, but in this case, I recommend whipping the cream more and doing it together with the cheese.
As I explained above, the cream was semi-whipped separately to ensure a “mousse effect“, soft and silky cream.
For this reason, it was necessary to add gelatin to give structure to the cheesecake and prevent it from collapsing!
If you don’t want to add gelatin, it’s better to whip the cream and spreadable cheese together for a few more moments until you get a more compact cream that will have a firmer structure.
I recommend, especially in this case, a whole night rest in the fridge to be more sure of the final result. Keep them in the fridge until serving, especially if the ambient temperature is too high.Can I use Agar Agar instead of gelatin?
Yes! If you want a softer consistency but still want to maintain the structure, you can use agar agar, a vegetable gelling agent (suitable for those following a vegetarian or vegan diet).
The main difference from animal gelatin is that it activates only at high temperatures (90-100°C) and has a stronger gelling power.
For this recipe, replace the 5 g of gelatin sheets with 1.5 (maximum 2 g) of agar agar powder.
Add the agar agar to a small pot with 1.4 fl oz of (or water) cold cream to prevent lumps.
Bring to a boil and let simmer for 2 minutes, stirring constantly.
Let it cool slightly and incorporate it into the cream cheese and powdered sugar mixture, mixing with the whisks.
Add the semi-whipped cream and mix. With the addition of agar agar, the cream will set faster than with gelatin.
So pour it immediately into the molds and then let it rest in the fridge for a few hours.Can I use whole grain cookies?
Yes, you can use the cookies you like best, even mixed if you have more open packages in the pantry! As you can see, I used those with chocolate chips, but any cookie is fine.
With rustic ones, your mini cheesecakes will have a more rustic flavor.Can I use vegetable cream?
Certainly, but your cheesecakes will be sweeter and firmer. It’s not a mistake; it’s just a matter of taste. You can reduce the powdered sugar by 20 grams.
Vegetable cream makes this dessert suitable for vegetarians and vegans.Who can eat this spoon dessert?
These no-bake single-serving cheesecakes are versatile and can be adapted to various dietary needs.
Specifically, they can also be enjoyed in case of intolerances and by vegetarians and vegans, with the following modifications:
Lactose intolerant 🥛🚫
Use lactose-free cream and spreadable cheese, lactose-free cookies, and chocolate.
Gluten intolerant 🌾🚫
Choose gluten-free certified cookies and ensure the chocolate and crumble do not contain gluten traces.
Vegans 🌱
🧀Cream cheese → vegetable version (soy or cashew).
🥛Fresh cream → vegetable cream for whipping.
🌿Gelatin → agar agar (1.5-2 g).
🍪Cookies → vegan without butter and animal derivatives.
🍫Topping: vegan dark chocolate and fresh fruit.🍪 Which cookies to use for the cheesecake base?
Digestive
They are the most classic and used because they have a crumbly texture and a slightly sweet and neutral taste that goes well with the cream.
Moreover, they compact easily with melted butter, forming a solid base.
Maria cookies
They are similar to Digestive in shape but lighter and less sweet. They are fine if you prefer a more delicate base.
Cocoa biscuits
Perfect if you want a more indulgent and dark base, ideal if you put chocolate in the cream or to give a more pronounced touch (e.g., chocolate base).
Amaretti
They give a more aromatic and intense flavor, perfect for those who love strong flavors. Attention: they are crumblier and should be finely crumbled.
Pan di stelle or shortbread
They are sweet and very aromatic, excellent if you want a richer and fragrant base.
⚠️ Avoid cookies that are too moist or soft (like fresh butter cookies or cookies with filling), as they might make the base soft.
Always use high-quality melted butter to compact the cookies and create a solid base.
