No Bake Mini Festive Cheesecakes2015-11-30
Creamy and mousse-like, this no-bake cheesecake is served in individual glasses or jars, making it a fancy yet simple dessert.
- FOR THE CRUST:
- 1 cup digestive biscuits*
- 2 tablespoons butter, melted
- FOR THE CHEESECAKE FILLING:
- 1 cup cream cheese, at room temperature
- ½ cup castor sugar
- 1 tsp vanilla extract or essence
- 1 tsp lemon zest
- 1 cup cream
- Cranberry or strawberry jam, for topping
- Diced fresh fruit, for topping
Make the crust: In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer.
Make the filling: In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth.
Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese. Using an electric mixer fitted with the whisk attachment, whisk cream until soft peaks form. Avoid over-beating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.
Layer the glasses or jars with the biscuit and cream layers to your desired effect.
Top with fresh fruit or any other topping you like. Good options are cranberry jam or strawberry for colour and flavour.
Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.
*To make biscuit crumbs, pulse in a blender until finely ground.