Mini No-bake Cheesecake

These mini no-bake cheesecakes are a quick and easy dessert that feels a little special without needing much effort. They have a creamy cheesecake filling, a crisp wafer base, and just the right amount of sweetness, making them perfect for serving at gatherings or when you want a simple chilled treat.

For our recipe, we have used Jack n Jill Lausanne – Wafer filled with Chocolate & Vanilla Cream provided to us by one of our partners, Pyramid. This works really well here, as it adds both flavour and crunch while keeping the recipe nice and simple.

Yield: 7 cheesecakes

Ingredients:

For the base

• 1 packet Jack n Jill Lausanne – Wafer filled with Chocolate & Vanilla Cream

For the cheesecake

• 1/3 cup whipping cream
• 200g cream cheese
• 1/3 cup powdered sugar

For the topping

• 7 cherries in syrup

Instructions:

1. Add 1 packet Jack n Jill Lausanne – Wafer Filled with Chocolate & Vanilla Cream into a mixer and blend for about 10 seconds on low speed, or until finely crushed. Set aside.
2. In a large bowl, use a hand mixer to whip 1/3 cup whipping cream for about 5-6 minutes on low to medium speed, or until soft peaks form. Set aside.
3. In another bowl, use a hand mixer to beat 200g cream cheese on medium speed for about 1 minute, or until creamy. Then add 1/3 cup powdered sugar and beat again until well combined.
4. Add the whipped cream into the cream cheese mixture and gently fold it in using a spoon or spatula until smooth and combined.
5. Place about 1 tbsp of the crushed wafer mixture into each small cupcake liner or mini cupcake cup, then press it down gently using the back of a small spoon to form the base.
6. Transfer the cheesecake mixture into a piping bag and snip off the tip. Pipe about 2 ½ tbsp of the cheesecake mixture on top of each wafer base. Repeat with the rest.
7. Keep the cheesecakes in the fridge for at least 1 hour so they can chill and set. Before serving, if using, place 1 cherry on top of each.