Mini Chocolate Cherry Cheesecake (No Bake)
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Chocolate crust, creamy cheesecake, and fresh cherries come together to make this no-bake chocolate cherry cheesecakes that are in single-serves. They're deliciously creamy with a hint of the richness from the chocolate base, and topped with a sweet cherry glaze for the perfect festive summer dessert.
Equipment
- Food Processor, optional
Ingredients
Base
- 200 g (7 oz) chocolate ripple biscuits, subs Note 1
- 80 g (? cups) unsalted butter, subs Note 2
Filling
- 500 g (2 cups) cream cheese, room temperature
- 400 g (1 ? cups) sweetened condensed milk, room temperature
- 1 teaspoon lemon juice, optional but recommended
- 225 g (8 oz) fresh cherries, pitted, subs Note 3
Topping (optional)
- 80 g (3 oz) cherries, pitted, fresh or frozen
- 60 ml water
- 30 g (2 tablespoon) caster sugar
Instructions
Chocolate Base
- Crush the 200 g (7 oz) chocolate ripple biscuits into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with 80 g (? cups) unsalted butter (can also be done in the food processor, or by hand) until combined, then press firmly into the bottom of small ramekins or muffin holders to form a crust.
- Chill in the fridge for 20 minutes to set.
Cream cheese filling
- In a mixing bowl, beat the 500 g (2 cups) cream cheese, 400 g (1 ? cups) sweetened condensed milk, and 1 tsp lemon juice until smooth and creamy. Gently fold in the 225 g (8 oz) fresh cherries ensuring their spread in the mixture evenly.
- Spoon the cream cheese mixture over the chilled biscuit bases, smoothing the tops with a spatula.
- Refrigerate for at least 4 hours or until firm. If making these in the middle of summer when it is very hot (especially in Australia), pop them in the freezer for the first couple of hours to ensure they set properly.
Cherry topping
- In a small saucepan, combine 60 ml water and 30 g (2 tablespoon) caster sugar over gentle heat until the sugar dissolves. Add 80 g (3 oz) cherries and simmer until the cherries break down and the mixture thickens slightly. Allow the glaze to cool completely.
- Spoon the cherry glaze over each cheesecake and garnish with a fresh cherry or chocolate shavings, if desired. Serve chilled.
Notes
Note 1 - Choc Ripple Biscuits
If you don't have Choc Ripple Biscuits, you can use chocolate digestives or graham crackers, or even Oreos without the cream filling.
Note 2 - Butter
You could use salted butter (it might just make the dish slightly salty, but shouldn't be noticeable), or nuttelex or other oil-based butter.
Note 3 - Cherries
I recommend fresh cherries for the cheesecake filling for this recipe as they are normally a lot more flavourful. However, if they are not in season, you can use frozen but thaw and drain any excess liquid to ensure the cream cheese filling still sets
Storing
Store in an airtight container in the fridge for up to 4–5 days; or in the freezer for up to 2 months.
Nutrition
Calories: 328kcalCarbohydrates: 31gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 54mgSodium: 174mgPotassium: 225mgFiber: 1gSugar: 25gVitamin A: 667IUVitamin C: 2mgCalcium: 118mgIron: 0.4mg
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