Just desserts: Easy mini no-bake cheesecakes

Just desserts: Mini no-bake cheesecakes

Do you know that cheesecake is one of the most popular foods Googled within Australia? Does that mean that we’re massive cheesecake fans, or that we just haven’t found our perfect recipe yet?

I’ve made a few cheesecakes in my time, and usually with a different recipe each time. This one here I make at Christmas time, when I can’t be bothered to switch the oven on. You know those kinda hot days. You can even do it in the mini-muffin tins and make little bite-size cheesecakes {although they can be a little more fiddlier, you’ve been warned!}.

mini cheesecake 2


200g digestive biscuits
120g unsalted butter, melted
250g cream cheese
200g sour cream
1 tsp lemon juice
1/2 cup pure icing sugar
1 tsp vanilla extract
100ml thickened cream, whipped


♥ Spray a 12-hole muffin tin with baking spray and then line with cling wrap. Process the biscuits until they are fine and crumbly. Add melted butter and blend until combined. Press the mixture into the tray. Press down with a spoon. Place in the freezer while you make the rest of the cheesecakes.
♥ In a bowl, combine the cream cheese, sour cream, lemon juice, icing sugar and vanilla. Use an electric mixer to beat until smooth.
♥ Fold in the cream and then put the mix on top of the bases in the muffin tin. Freeze for 30 minutes.
♥ You can add whatever topping you like to make them a bit fancy, chopped up chocolate bars is one idea, and fresh fruit is another. Or just have them plain.

Do you like cheesecake? Have you ever Googled for a recipe?




14 thoughts on “Just desserts: Easy mini no-bake cheesecakes”

  1. Very similar to my mums and my secret recipe cheesecake. Happy to share! I’m going to give this one a try though. Sounds yum!

  2. I have a couple favourite online recipe sites that I go to regularly, especially if we have friends or family coming over. At the moment, I think my favourite cheese cake is glogg cheese cake for christmas (sort of like mulled wine, but without the alcohol or the taste of red wine). And I always, always use Bastonge biscuits instead of Digestive on my cheese cakes!

  3. I just tried this recipe – I doubled it and used cupcake baking cups to line the trays. It’s so delicious! I can’t wait to let my friends have some tomorrow. Thanks for this! =)

  4. I just made this with some chocolate biscuits for the base, and then added rosewater instead of vanilla to the cheesecake part. So they were like turkish delight ones. Very yum!! Oh, and some natvia instead of sugar was just as yummy!

  5. I too have to agree about the cling, the other option is using a silicon cupcake mold.
    I love cheesecake and these are fab!

  6. Just to save time can I use Butternut biscuits as the base and out the cheesecake filling on the top. Just saves time instead of processing biscuits and better together.

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