I think you all know the feeling when in the summer heat you don’t want to start the oven, transforming your whole kitchen into a melting pot. Instead, I prefer to prepare refreshing and cold no-bake desserts. My no-bake mini cheesecakes are quick and easy to make, and they are delightfully cold on the warm summer days.
Tools you will need:
- Food processor
- Jumbo muffin form (for 6 muffins)
- Kitchen scale
- Plastic wrap
Ingredients for 6 mini cheesecakes
For the base:
- 3 tablespoons granulated sugar
- 250g Graham biscuits
- a pinch of cinnamon
- 115g butter
For the filling:
- 200g heavy cream
- 1 package of mascarpone (250g)
- 250g cream cheese (e.g. Philadelphia)
- 140g confectioners' sugar
- Fresh assorted berries and berry marmalade for decoration
Directions
Line six large cups of a muffin tin (I used a jumbo muffin form) with plastic wrap; set aside. Combine sugar and crackers in the bowl of a food processor fitted with the metal blade; pulse until very finely chopped. Transfer to a small bowl, and stir in melted butter and cinnamon. Press into prepared muffin tin. Place in freezer while preparing filling.
In the bowl of an electric mixer beat the cream cheese, mascarpone, and confectioners' sugar until combined. In another bowl, beat heavy cream just until stiff peaks form; fold into cream-cheese mixture. Spoon into crusts, and freeze until firm, about 30 minutes.
When ready to serve, remove muffin tin from the freezer. Lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Decorate each with fresh berries and sprinkle them with marmalade.
Bon appetit!
