Streamline Strawberry no-bake Easter mini cheesecake

No-bake Easter mini cheesecakes

Deliciously easy and cute, these no-bake mini cheesecakes are just sweet enough so you can have some fun with the toppings! We’ve decorated these with mini-eggs for an Easter treat but they’re so easy to adapt for other festive events.

Base 

150g sugar-free digestive cookies

75g almonds

½ tsp vanilla extract


Filling

400g low fat cream cheese

100ml double cream

½ tsp vanilla extract

 

Topping

150g cream cheese (full fat version)

50g Streamline strawberry less sugar jam

Mini eggs

Topping

Sieve the jam through a sieve to get a smooth jam texture. (keep the chunkier fruit pieces to put in as a topping for later to hold the eggs)

Mix the smooth jam which was sieved along with the cream cheese using a spatula to get a beautiful light pink colour and put the mixture in a piping bag and leave it to cool in the fridge.

 

Base

Using a food processor or a blender, mix the digestive biscuits and almonds until it creates a coarse texture. The oil from the almonds should come through and will help combine the mixture together.

Take a cupcake tray (preferably a silicon mould);  using a tablespoon, spread evenly two tbsp of the base ingredients in the individual cupcake holes. Using the back of a spoon press the base well into the holes so it creates a rigid crust.

 

Filling

Beat the double cream until thick and add cream cheese and vanilla and beat for another 30 seconds.

Pour the cheesecake mixture on top of the individual base in each cupcake mould.

Even the top and refrigerate overnight to set the cheesecakes.

 

Just before serving, take the individual cheesecakes carefully out of the silicon moulds and pipe the jam frosting mixture, add a little of the left-over strawberry jam and place a few mini eggs on top and serve!

  • Prep time 10 Minutes
  • Yield 8
  • Skill level easy

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