No-Bake Mini Cheesecakes

No-Bake Mini Cheesecakes






Biscuit Base

  • 200 g Marie biscuits, crushed
  • 150 g butter, melted
  • 65g Huletts Treacle Sugar


  • 250ml whipping cream, cold
  • 480g full fat cream cheese, softened to room temperature
  • 65g Huletts Castor Sugar
  • 30ml sour cream or plain yogurt, at room temperature
  • 15ml fresh lemon juice
  • 5ml vanilla essence


  1. Line two 12-count muffin pans with cupcake liners.
  2. For the crust: Crush the Marie biscuits in a food processor until fine. Stir in the brown sugar and melted butter until combined. Mixture should have the consistency of wet sand. Spoon about 25 ml of the crust mixture into each muffin liner and use the back of the spoon to pack it down tightly.
  3. For the filling: Whip the cold cream until stiff. Beat the cream cheese and sugar together on medium speed until smooth and creamy. Scrape down the sides and bottom of the bowl with a spatula. Add the sour cream, lemon juice, and vanilla extract and beat until smooth. Lastly, fold in the whipped cream.
  4. Use a spoon or piping bag to transfer the filling on top of the crusts. Refrigerate the mini cheesecakes in the pans for at least 3 hours. Keep refrigerated until ready to serve.
  5. Serve with extra cream and lemon slices.
  6. Top Tip: Make Ahead & Freeze: These mini cheesecakes can be prepared 1-2 days in advance. You can also freeze them: Remove them from the muffin pan (keep the liners on them) and place in a single layer in a large freezer-friendly container. Cover tightly and freeze for up to 3 months. Thaw in the fridge for at least 24 hours before serving.


Lovely cheesecakes

Rated 5 out of 5
27 Sep 2023

These are so nice especially because it can be made beforehand. Looks lovely plated with lemon & cream

A decWasl


Rated 5 out of 5
27 Sep 2023



Lovely easy to make recipe

Rated 5 out of 5
27 Sep 2023

This is a friendly easy to make recipe and I like the fact that it can be refrigerated for up to 3 months. Ingredients are easy to get too.

Nkhabele Mogogane

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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g