baking tips cake recipes

Mini no bake berry cheesecakes

March 9, 2017

Good day fellow humans!

It’s an exciting Thursday for me, not just because of these no bake berry cheesecakes. After a cold winter, the sun is starting to peep its head out. About time sun. My skin needs you. It’s withered into some grey colour which is in no way attractive. Not to exaggerate (I definitely am) but I’m starting to have the sallow skin akin to that of Gollum from Lord of the Rings.

In other exciting news, my flatmate came back last night after two months away.  Woop woop. Partaaay. But it’s actually more like a reserved “Party?” because we’re a bit old and having a chat and a wine is more where the metaphorical party is at.

FREE Instagram Course with Ria

The third bit of exciting news if that I just signed up for Ria at Craftsposure’s Instagram course. It’s free and you get a task a day for 5 days. I am super excited, because honestly, I need some help. The first task was to write down the current amount of followers you have. I have 2038. She says in 5 days you’ll look back at it. I’m hoping I’ll be looking back in an almost smug way at my 5 day former self and laugh at how little I knew about Instagram… here’s hoping.

The final bit of exciting news, which isn’t really news… this is a baking blog so it’s pretty much standard, is the recipe for these lovely no bake berry cheesecakes. They’ve got raspberries in them and strawberry on top. I got all excited about cheesecake when I was scrolling through Naomi at Bakers Royale’s recipe archive and I saw these strawberry cheesecake profiteroles….



Mini no bake berry cheesecakes


  1. 250g digestive biscuits
  2. 100g butter, melted
  3. Filling
  4. 1 vanilla pod
  5. 600g soft cheese
  6. 50g icing sugar
  7. 200ml pot double cream
  8. 100g fresh raspberries
  9. Garnish
  10. Strawberries, halved


  1. Put the digestives in a sealable plastic bag and bash them with a wooden rolling pin or a can, until they’re crumbs.
  2. Stir in the melted butter and mix thoroughly
  3. Line your mini tart tins with this mixture and pressure down with your fingers so the crumbs form one, solid case. Refrigerate for 1 hour.
  4. Blend your raspberries in a blender. Pour into a bowl and mix thoroughly with the scraped out seeds of the vanilla pod, the cream cheese, icing sugar and double cream.
  5. Spoon into the cooled cheesecake crusts, and use a spoon to even out the tops. If you want your tops nice and smooth, you can use the back of a wet spoon (use cold water).
  6. Leave to chill overnight (or at least two hours if you’re in a rush). Garnish with strawberries. Enjoy!

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