Description
These No-Bake Cheesecake Bites are a delightful and easy-to-make dessert featuring a buttery biscuit crust filled with a light and fluffy cream cheese filling, topped with a sweet strawberry compote. Perfect for quick preparation without an oven, they offer a creamy and fresh flavor in convenient bite-sized portions.
Ingredients
Cheesecake Crust
- 150 g Biscuit crumb (e.g. Graham cracker crumb, Digestive biscuits, Biscoff cookies)
- 76 g Unsalted butter (melted but not hot)
- Pinch of salt
Cream Cheese Filling
- 450 g Cream Cheese (cold, full fat, 33%+ e.g. Philadelphia)
- 230 g Heavy Cream (very cold, 36% fat)
- 125 g Powdered sugar (sifted)
- 1 teaspoon Vanilla extract
Strawberry Compote Topping
- 400 g Strawberries
- 50 g Granulated sugar
- 10 g Lemon juice
Instructions
- Prepare the Cheesecake Crust: Line the cavities of your muffin pan with muffin cases. Melt the butter in the microwave and let it cool slightly. In a food processor or using a zip bag and rolling pin, crush the biscuits into crumbs. Mix the crumbs with the melted butter and a pinch of salt until it comes together. If too runny, chill in the fridge to firm up. Line the muffin cases with the crumb mixture, pressing flat and tight with a teaspoon. Freeze for 15 minutes.
- Make the Cream Cheese Filling: In a mixing bowl, whip the cold full-fat cream cheese, very cold heavy cream, and sifted powdered sugar for 2-3 minutes until light and fluffy. Add vanilla extract and whip briefly to combine.
- Assemble the Cheesecake Bites: Remove the crusts from the freezer and fill each muffin case with the cream cheese filling, smoothing the tops evenly. Refrigerate for 2 hours to set.
- Prepare the Strawberry Compote: In a saucepan, combine strawberries, granulated sugar, and lemon juice. Cook over medium heat for 15-20 minutes until the mixture thickens slightly. Allow to cool completely before using.
- Serve: Once cooled, top each cheesecake bite with about one tablespoon of the strawberry compote just before serving. Store any leftovers refrigerated for 2-3 days.
Notes
- Use full-fat cream cheese and heavy cream for the best texture and flavor.
- If the crust mixture feels too loose, chill it to help it firm up before pressing into cases.
- Make sure the strawberries are completely cooled before topping to prevent melting the filling.
- These cheesecake bites can be made a day ahead and kept refrigerated for freshness.
- You can substitute strawberries with other berries for variation.
