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No Bake Strawberry Shortcake Mini Cheesecakes

As the warmer months beckon with the promise of sunny picnics and al fresco gatherings, there’s nothing quite like a delicious dessert that requires minimal effort yet brings maximum delight. Enter the No Bake Strawberry Shortcake Mini Cheesecakes — a delightful treat that combines the classic flavours of strawberry shortcake with the creamy indulgence of cheesecake, all without the hassle of baking.

The Perfect Summer Dessert

These no bake mini cheesecakes are not only simple to make, but they also provide a fresh and fruity experience that’s perfect for summer. Featuring a buttery biscuit base, a rich and creamy filling, and a topping of juicy strawberries, these little delights are sure to impress family and friends alike.

Ingredients

To whip up these delectable mini cheesecakes, you’ll need the following ingredients:

For the Biscuit Base:

• 150g digestive biscuits
• 75g unsalted butter, melted

For the Cheesecake Filling:

• 300g cream cheese, at room temperature
• 100g icing sugar
• 200ml double cream
• 1 tsp vanilla extract
• Zest of 1 lemon

For the Strawberry Topping:

• 250g fresh strawberries, hulled and sliced
• 2 tbsp caster sugar (optional, depending on the sweetness of the strawberries)
• A sprig of mint for garnish (optional)

Method

1. Prepare the Biscuit Base:

• Start by crushing the digestive biscuits into fine crumbs. You can do this by placing them in a zip-lock bag and bashing them with a rolling pin or using a food processor.
• In a mixing bowl, combine the crushed biscuits with the melted butter until well mixed. The consistency should resemble wet sand.
• Divide the biscuit mixture evenly among the bottoms of your mini cheesecake tins or ramekins, pressing down firmly to create an even layer. Place them in the fridge to set while you prepare the filling.

2. Make the Cheesecake Filling:

• In a large bowl, beat the cream cheese until smooth and creamy.
• Gradually add the icing sugar, mixing until fully incorporated.
• In a separate bowl, whip the double cream until it forms soft peaks.
• Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
• Add the vanilla extract and lemon zest, folding until everything is combined and smooth.

3. Assemble the Mini Cheesecakes:

• Remove the bases from the fridge and spoon the cheesecake filling evenly over the biscuit layer, smoothing the tops with a spatula or the back of a spoon.
• Cover with cling film and return to the fridge to set for at least 4 hours, or overnight if possible.

4. Prepare the Strawberry Topping:

• Just before serving, mix the sliced strawberries with caster sugar (if desired) to enhance their sweetness. Allow them to sit for about 15-20 minutes to macerate and release their juices.
• Once the cheesecakes have set, carefully remove them from the tins or ramekins and place them on serving plates.

5. Serve and Enjoy:

• Top each mini cheesecake with the macerated strawberries, drizzling any remaining juices over the top.
• Garnish with a sprig of mint for a touch of colour and freshness.

Conclusion

These No Bake Strawberry Shortcake Mini Cheesecakes are the ideal treat to serve at summer gatherings, birthdays, or simply when you fancy a sweet indulgence. With a blend of textures and flavours, these mini delights offer a perfect balance of creaminess and fruity freshness. Plus, the best part is that you can whip them up in no time, giving you more moments to enjoy the sun. So why not treat yourself and your loved ones to a taste of summer with this easy, no-bake recipe?