These no bake cheesecakes are some of the easiest types of desserts to make!

YIELD: 8-  10 (can be more or less depending on how much filling and crust you like)


  • 8 oz cream cheese
  • 1 tbsp sour cream
  • 1 tsp vanilla essence
  • 1/2 cup granulated sugar
  • 1 cup whipping cream
  • 2 pk digestive biscuits
  • 2 tbsp margarine/butter, melted
  • Coloring (optional)


  1. Prepare the crust. Add cookies to a food processor. Process until the cookies are fine crumbs. Add to the melted butter/margarine. Mix well.
  2. Add approx. 1 1/2 tbsp of the crust mixture to each cupcake liner. You can use more or less or as you like.
  3. Prepare the cheesecake mixture. Beat the cream cheese, vanilla essence, sugar, sour cream and a drop or 2 off the coloring until smooth and creamy. Ensure there are no clumps of cream cheese.
  4. In another bowl, whisk the whipping cream until stiff peaks are formed.
  5. Carefully fold the whipped cream into the cheesecake filling.
  6. Using an ice cream scoop or spoon, add the mixture to each of your cupcake liners.
  7. Cover the cheesecakes with plastic wrap and refrigerate in the pans for a minimum of 4-5  hours and up to 2 days.
  8. Keep refrigerated until ready to serve. The cheesecakes begin to soften and stick to the liners after 20-30 minutes at room temperature.
  9. Just before serving, you can top with your favorite topping.



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