Description
Creamy and easy mini no-bake cheesecakes with a buttery biscuit base, smooth vanilla filling, and crunchy chocolate pieces, perfect for simple yet impressive desserts.
Ingredients
- For the base:
- 200 g digestive biscuits, finely crushed
- 85 g unsalted butter, melted
- For the filling:
- 450 g full-fat cream cheese, softened
- 100 g icing sugar
- 1 teaspoon vanilla extract
- 300 ml double cream
- 150 g chocolate balls, crushed
- For the topping:
- 100 g chocolate balls
- 100 ml whipped double cream (optional)
- 40 g milk chocolate, melted (optional)
Instructions
- Line a muffin tin with paper liners.
- Mix crushed biscuits with melted butter and press into the base of each liner.
- Chill in the refrigerator for 15–20 minutes.
- Beat cream cheese, icing sugar, and vanilla until smooth.
- Add double cream and whisk until thick and fluffy.
- Fold in crushed chocolate balls gently.
- Spoon or pipe filling onto chilled bases and smooth the tops.
- Refrigerate for at least 5 hours or overnight until set.
- Decorate with whipped cream, chocolate balls, and melted chocolate before serving.
Notes
- Chill overnight for best firmness and flavor.
- Do not over-crush chocolate balls to keep texture.
- Use full-fat cream cheese for proper setting.
- Can be frozen without toppings for longer storage.
- Serve chilled for best consistency.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake / Chilling
- Cuisine: International
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 340
- Sugar: 24g
- Sodium: 190mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
