Description

These No-Bake Cheesecake Bites are delightful, creamy treats made with a buttery biscuit crumb crust, a light and fluffy cream cheese filling, and a homemade strawberry compote topping. Perfect for a quick dessert that requires no oven baking, these bite-sized cheesecakes are refreshing, rich, and beautifully balanced with sweet and tangy flavors.

Ingredients

For the 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

For the Cream Cheese Filling

450 g Cold full-fat cream cheese (33%+), e.g., Philadelphia
230 g Very cold heavy cream (36% fat)
125 g Powdered sugar, sifted
1 teaspoon Vanilla extract

For the Strawberry Compote Topping

400 g Strawberries
50 g Granulated sugar
10 g Lemon juice

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Instructions

Prepare the cheesecake crust: Line the cavities of a 12-cavity muffin pan with muffin cases. Melt the butter in the microwave and let it cool slightly. Mix the biscuit crumbs with the warm (not hot) melted butter and a pinch of salt until the mixture holds together. If too runny, chill it briefly in the fridge until it firms up.
Form the crust: Evenly distribute the biscuit mixture into the lined muffin cases. Press it flat and compact using a teaspoon to create a firm base. Place the muffin pan in the freezer for 15 minutes to set the crust while you prepare the filling.
Make the cream cheese filling: Using a mixer, whip the cold full-fat cream cheese, very cold heavy cream, and sifted powdered sugar together for 2 to 3 minutes until the mixture is light and fluffy. Mix in the vanilla extract until well combined.
Fill the crusts: Remove the crusts from the freezer and spoon the cream cheese filling evenly into each muffin case. Smooth the tops gently. Transfer the filled muffin pan to the refrigerator and chill for 2 hours to set fully.
Prepare the strawberry compote: In a saucepan, combine the strawberries, granulated sugar, and lemon juice. Cook over medium heat for 15 to 20 minutes, stirring occasionally, until the mixture slightly thickens. Remove from heat and let it cool completely.
Assemble and serve: Once the compote is cool, top each cheesecake bite with about one tablespoon of strawberry compote just before serving to add a luscious fruity finish.

Notes

Ensure the cream cheese and heavy cream are very cold for best whipping results and texture.
Use muffin cases to make the bites easy to remove and serve individually.
The strawberry compote can be made a day ahead and refrigerated to save time.
For a gluten-free version, use gluten-free biscuits or cookies for the crust.
Store the cheesecake bites in the refrigerator and consume within 3 days for optimal freshness.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: No-Cook
Cuisine: American