American•quick

No-Bake Cheesecake Bites

These easy, fruity no-bake cheesecake bites are full of flavor and are a breeze to make, even for beginners!

Ingredients

Quantities are shown as originally provided.

150 g Biscuit crumb (eg. Graham cracker crumb, or Digestive biscuits, Biscoff cookies etc.)
76 g Unsalted butter (melted but not hot)
Pinch of salt
450 g Cream Cheese (cold, full fat (33%+) eg. Philadelphia)
230 g Heavy Cream (very cold, 36%)
125 g Powdered sugar (sifted)
1 teaspoon Vanilla extract
400 g Strawberries
50 g Granulated sugar
10 g Lemon juice

1
Cheesecake crust
2
Line the cavities of your muffin pan with muffin cases.
3
Melt the butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.
4
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until it comes together.
5
If the mixture is too runny, place it in the fridge for a few minutes until it sets a bit. Then, line 12 muffin cases with the mixture, and with the help of a teaspoon, press it flat evenly and tightly.
6
Once the crust is evenly distributed, place it into the freezer for 15 minutes while preparing the filling.
7
Cream Cheese Filling
8
For the filling, whip full-fat Philadephia cream cheese, very cold 36% heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy then whip in the vanilla.
9
Once the cheesecake crust is well frozen, fill it with the cream cheese layer one by one then smooth the top and set it aside in the fridge for 2 hours.
10
Strawberry compote topping
11
Prepare the strawberry compote by cooking strawberries, sugar, and lemon juice together for 15-20 minutes or until the mixture slightly thickens. Let it completely cool then decorate with about one tablespoon of each mini cheesecake just before serving.
12
Any leftover cheesecake bites can be stored refrigerated for 2-3 days.