Mini no-bake cheesecakes

Name: Mini no-bake cheesecakes
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 12
Ingredients: Cookies 12.3 oz; Butter 1 cup; Cream cheese 7 oz; Fresh liquid cream 0.8 cup; Greek yogurt 0.7 cup; Powdered sugar 1.8 oz; Spreadable hazelnut cream 4 tbsp; Pistachio spread 4 tbsp; Raspberry jam 4 tbsp; Chopped hazelnuts 0.7 oz; Ground pistachio 0.7 oz; Berries ½ cup; Mint to taste

Difficulty: Easy
Prep time: 40 min
Cook time: 5 min
Serving: 12
Cost: Average
Note + setting time for the bases (at least 2 h in the fridge or 20 min. in the freezer)

PRESENTATION

Recipe by
Lucake

Mini no-bake cheesecakes are a summer dessert that skips the oven entirely — no gelatin either. A muffin tin does all the shaping work, turning out tidy single-portion rounds that look far more involved than they are. Each one starts with a classic biscuit base, then a cheese cream filling enriched with Greek yogurt that comes together in just a few steps. Once assembled, they go straight into the refrigerator, where they set cleanly and hold their shape without any fuss.

Toppings are part of what makes these worth making for a crowd: jams, fruit coulis, or spreadable creams all work, and you can mix and match per portion to suit different preferences. Finish each one with berries, chocolate shavings, chopped nuts, or mint leaves — or any combination that suits the occasion. Because they refrigerate well, you can build the whole batch a day ahead and have nothing left to do at serving time beyond adding the final decoration.

INGREDIENTS

For the base (for 12 mini cheesecakes): Cookies 12.3 oz (350 g); Butter 1 cup (230 g)

For the filling: Cream cheese 7 oz (200 g); Fresh liquid cream 0.8 cup (200 g); Greek yogurt 0.7 cup (150 g); Powdered sugar 1.8 oz (50 g)

For decorating: Spreadable hazelnut cream 4 tbsp (60 g); Pistachio spread 4 tbsp (60 g); Raspberry jam 4 tbsp (60 g); Chopped hazelnuts 0.7 oz (20 g); Ground pistachio 0.7 oz (20 g); Berries ½ cup (80 g); Mint to taste

Preparation

How to prepare Mini no-bake cheesecakes

To prepare the no-bake mini cheesecakes, first melt the butter in a small saucepan (or in the microwave) 1 and let it cool slightly. Meanwhile, place the plain cookies in a food processor 2 and blend until they become a fine crumb 3.

Transfer the crushed cookies to a bowl and add the warm melted butter 4, then mix well to combine 5. Now line a 12-cup muffin tin with plastic wrap, pressing it well into each cup 6.

Distribute the cookie mixture into the cups 7 and press the base and sides firmly using a small glass (or your fingers) 8. Chill in the refrigerator to set for at least 2 hours (or in the freezer for at least 20 minutes) 9.

After the chilling time, prepare the filling: in a large bowl combine the cream cheese, the yogurt 10, the heavy cream 11 and the powdered sugar 12.

Beat with electric beaters until thick and creamy 13. For convenience, you can transfer the cream into a piping bag without a tip. At this point check that the bases have set and gently remove them from the tin 14. Place the cups on a serving plate and fill them with the yogurt cream (if you don't have a piping bag, you can use a spoon) 15.

Top the mini cheesecakes with your preferred toppings: we chose a hazelnut spread 16, a raspberry jam 17 and a pistachio spread 18.

To finish, you can add chopped nuts 19, fresh berries and a few mint leaves 20. Your no-bake mini cheesecakes are ready to be served 21!

Storage

No-bake mini cheesecakes can be stored in the refrigerator for 3 days.

Tip

You can replace the cream cheese with the same amount of mascarpone.

The amount of butter may vary depending on the type of cookies used: we recommend adding the melted butter little by little so you can adjust based on the consistency of the mixture.

Change the toppings as you like, using spreads, jams or fresh fruit!

For the translation of some texts, artificial intelligence tools may have been used.

Print the recipe