Mini cheesecakes 3 ways: banoffee, rocky road and pink lemonade

Mini cheesecakes recipe

Instant, easy and delicious!

These no-bake recipes are so clever - you just top a digestive biscuit! We've got delicious recipes for individual portions of rocky road, banoffee and pink lemonade.

We love this recipe from family food writer Caroline Morrish because it gives you a cheesecake fix without any cooking. Just a bit of stirring and then, as if by magic, you’ll have little individual portions of cheesecakey goodness to enjoy. We’re not saying these are healthy (they do have a bit of fruit in?) but everyone deserves a treat sometimes.

Top tip: If your cheesecake mixture goes a little runny then put it back in the fridge for 10-15 mins to firm up again. You can use any biscuit you like as the base. 

1. Mini cheesecake: rocky road

Makes 4

What you’ll need:

  • 150g full fat cream cheese
  • 25g Greek yogurt
  • 10g (about 5 or 6) Maltesers, chopped into quarters
  • 30g glace cherries, chopped into quarters
  • 4 dark chocolate digestives
  • mini marshmallows, to decorate

What to do:

  1. Beat together the cream cheese and yogurt until just combined.
  2. Gently fold in the chopped Maltesers and glace cherries then spoon the mixture onto the biscuits and top with marshmallows to finish.
Mini cheesecake: rocky road
Mini cheesecake: banoffee

2. Mini cheesecake: banoffee

Makes 4

What you’ll need:

  • 150g full fat cream cheese
  • 25g Greek yogurt
  • ½ tbsp caramel sauce, plus extra for decoration
  • 4 digestive biscuits
  • ½ small banana, sliced

What to do:

  1. Beat together the cream cheese and yogurt until just combined.
  2. Swirl through the caramel sauce then spoon the mixture onto the biscuits.
  3. Top with some slices of banana and an extra drizzle of caramel sauce to finish.

Mini cheesecake: pink lemonade

Makes 6

What you’ll need:

  • 150g full fat cream cheese
  • 25g Greek yogurt
  • 50g raspberries, plus extra to decorate
  • 1 lemon, zested
  • 6 digestive biscuits
  • lemon sherbert, to decorate (optional)

What to do:

  1. Beat together the cream cheese and yogurt until just combined.
  2. Mash the raspberries gently with a fork then fold into the cream cheese mixture along with the lemon zest.
  3. Spoon the mixture onto the biscuits then top with some more raspberries and a sprinkle of lemon sherbert (if using) to finish.
Mini cheesecake: pink lemonade