Mini No-Bake Cheesecakes with Fresh Berries and Chantilly Cream Recipe

Introduction

Mini cheesecakes are delightful, individual treats perfect for any occasion. These creamy, tangy bites feature a crisp biscuit base topped with rich cheesecake filling and fresh berries. Easy to make and impressive to serve, they are sure to become a favorite dessert.

Ingredients

• 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
• 60g / 4 tbsp unsalted butter, melted
• 1 tbsp caster sugar (superfine sugar)
• 1/8 tsp cinnamon powder (optional)
• Pinch of salt
• 375g / 12 oz cream cheese (block), at room temperature
• 1 1/2 tbsp plain / all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup sour cream (or plain yogurt), room temperature
• 1/2 cup caster sugar (superfine sugar)
• 1 1/2 tsp lemon zest (from 1 lemon)
• Pinch of salt
• 2 large eggs, room temperature
• 1 1/2 cups thickened / heavy cream
• 1/2 tsp vanilla extract
• 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)
• Small strawberries, blueberries, and raspberries
• 12 small sprigs of mint
• Icing sugar / powdered sugar, for dusting

Instructions

1. Step 1: Preheat the oven to 160°C / 325°F (140°C fan) and place the oven rack one-third from the bottom. Line a 12-hole standard muffin tin with paper liners.
2. Step 2: Prepare the base by breaking the biscuits or crackers into pieces and blitzing them in a food processor until fine crumbs form, about 10 seconds. Add melted butter, caster sugar, cinnamon (if using), and a pinch of salt, then blitz again until the mixture resembles wet sand.
3. Step 3: Divide the biscuit mixture evenly among the muffin holes. Press down firmly using a flat, round object, like a 1/3 cup measure, to create an even base.
4. Step 4: Bake the bases for 7 minutes, then let them cool for 5 minutes before adding the filling.
5. Step 5: For the filling, beat the cream cheese on medium speed until smooth, around 10 seconds. Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt, then beat just until combined. Beat in the eggs one at a time until incorporated. The mixture should be similar to thick pancake batter.
6. Step 6: Spoon the filling evenly over the biscuit bases, filling each nearly to the rim. Bake for 20 minutes.
7. Step 7: Remove from the oven and cool the cheesecakes in the tin on the counter for 1 hour. Once cooled, cover with baking/parchment paper and loosely with cling wrap. Refrigerate for at least 6 hours, preferably overnight, until the liners peel off cleanly.
8. Step 8: Before serving, remove the cheesecakes from the fridge about 30 minutes early to soften slightly.
9. Step 9: Prepare the Chantilly cream by beating the thickened cream, vanilla extract, and icing sugar on high until thick enough to pipe or dollop.
10. Step 10: Decorate each cheesecake with a dollop or piped cream, fresh berries, and small mint sprigs. Dust lightly with icing sugar before serving.

Tips & Variations

• Use gluten-free biscuits to make this recipe suitable for gluten sensitivities.
• Swap sour cream for plain yogurt for a lighter tang in the filling.
• Add a teaspoon of espresso powder to the filling for a subtle coffee flavor.
• For a dairy-free version, try vegan cream cheese and coconut cream for the Chantilly.
• Ensure eggs and cream cheese are at room temperature to avoid lumps in the filling.

Storage

Store mini cheesecakes covered in the refrigerator for up to 3 days. Remove paper liners before serving for clean edges. For best texture, allow refrigerated cheesecakes to sit at room temperature for about 30 minutes before serving. Leftovers can be frozen without cream topping; thaw in the refrigerator overnight and add cream and decorations fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mini cheesecakes without a food processor?

Yes, simply crush the biscuits by placing them in a sealed plastic bag and crushing them with a rolling pin until fine crumbs form.

Why should eggs and cream cheese be at room temperature?

Using room temperature eggs and cream cheese ensures a smooth, lump-free filling and helps the ingredients blend more evenly during mixing.

Mini No-Bake Cheesecakes with Fresh Berries and Chantilly Cream Recipe

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★★★★★

4.9 from 72 reviews

• Author: Elara
• Total Time: 7 hours 50 minutes
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

These mini cheesecakes feature a buttery digestive biscuit or graham cracker base topped with a smooth, tangy cream cheese filling baked to perfection. Finished with light Chantilly cream and fresh berries, they make an elegant and delicious treat perfect for any occasion.

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Ingredients

Scale 1x2x3x

Base

• 150g / 5 oz digestive biscuits (10 pieces) or Graham Crackers (20 squares)
• 60g / 4 tbsp unsalted butter, melted
• 1 tbsp caster sugar (superfine sugar)
• 1/8 tsp cinnamon powder (optional)
• Pinch of salt

Filling

• 375g / 12 oz cream cheese (block), at room temperature
• 1 1/2 tbsp plain / all-purpose flour
• 1 tsp vanilla extract
• 1/2 cup sour cream or plain yogurt, room temperature
• 1/2 cup caster sugar (superfine sugar)
• 1 1/2 tsp lemon zest (from 1 lemon)
• Pinch of salt
• 2 large eggs, at room temperature

Chantilly Cream

• 1 1/2 cups thickened / heavy cream
• 1/2 tsp vanilla extract
• 15g / 2 tbsp icing sugar / powdered sugar, sifted (or 1 tbsp caster sugar)

To Decorate

• Strawberries (small), blueberries and raspberries
• 12 small sprigs of mint
• Icing sugar / powdered sugar, for dusting

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Instructions

1. Preheat Oven: Preheat your oven to 160°C / 325°F (140°C fan) positioning the rack 1/3 from the bottom. Line a 12-hole standard muffin tin with paper muffin liners to prepare for baking.
2. Prepare Base Crumbs: Break the digestive biscuits or graham crackers into pieces by hand, then blitz them in a food processor for about 10 seconds until fine crumbs resemble wet sand texture. Add melted butter, caster sugar, cinnamon powder (optional), and a pinch of salt, blitz again until combined.
3. Form Crust: Divide the crumb mixture evenly among the muffin liners, pressing firmly with a flat, round object like a 1/3 cup measure to flatten and compact the base evenly in each hole.
4. Bake Bases: Bake the crust bases in the preheated oven for 7 minutes. Once done, remove and let them cool for 5 minutes to set before adding the filling.
5. Make Filling: Using an electric mixer, beat cream cheese on medium speed just until smooth, around 10 seconds. Add flour, vanilla extract, sour cream, caster sugar, lemon zest, and a pinch of salt, mixing on medium speed just until combined, about 10 seconds. Beat in eggs one at a time until fully incorporated, creating a thick, smooth batter akin to pancake batter consistency.
6. Fill and Bake: Pour the filling evenly into each muffin liner, filling close to 3mm below the rim, as the cheesecake will not rise much. Bake for 20 minutes until the filling is set but still slightly jiggly in the center.
7. Cool and Chill: Remove mini cheesecakes from oven and cool in the tin on the countertop for 1 hour. Then cover with parchment paper and loosely cover with cling wrap. Refrigerate for at least 6 hours, preferably overnight, until the cheesecakes are firm and liners peel off cleanly.
8. Prepare Chantilly Cream: Before serving, place heavy cream, vanilla extract, and sifted icing sugar in a bowl. Beat on high speed until thick enough to pipe or dollop.
9. Decorate and Serve: Remove cheesecakes from fridge 30 minutes prior to serving to take off some chill for better flavor and texture. Pipe or dollop Chantilly cream on top, garnish with fresh strawberries, blueberries, raspberries, and mint sprigs. Dust lightly with icing sugar and serve proudly.

Notes

• Note 1: Digestive biscuits or graham crackers can be substituted with other similar plain sweet biscuits.
• Note 2: Using room temperature cream cheese ensures a smooth filling without lumps.
• Note 3: Eggs at room temperature help incorporate air for better texture.
• Note 4: Blitzing the biscuits properly is key to achieving the right crumb texture for a stable crust.
• Note 5: Avoid overbeating the cream cheese mixture to prevent cracking during baking.

• Prep Time: 20 minutes
• Cook Time: 27 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: mini cheesecakes, dessert, baked cheesecake, individual cheesecakes, easy cheesecake recipe, creamy dessert, mini dessert cups