Vanilla Cheesecakes with Ginger Biscuit Crumb Base

Individual Vanilla Cheesecakes

When I was a kid I started making a ‘no-bake cheesecake’ and have been playing with the recipe ever since.

This is a great cheesecake canvas which you can then add to with lemon or caramel or blueberries or all the other great cheesecake flavours and really make it your own.

I also prefer to use Ginger biscuits with a plain cheesecake, as it pairs well with the light, sweet flavour of the vanilla and slightly salty cream cheese. While you can use store-bought no problem, if you want to make this completely from scratch there is a recipe for my favourite ginger biscuits here on the blog.

For this recipe, I decided to make this as 12 individual cakes, but you could easily make it into a single cake. I would suggest a 20cm/8inch springform and line the bottom with greaseproof to make it easier to remove and serve.

Here is my Instagram reel showing some of the pictures I took and the process to make this dessert.

Individual Vanilla Cheesecakes

Individual Vanilla Cheesecakes with Ginger Biscuit Crumb base

Course: Dessert
Cuisine: American, Australian, British, Classic, French, Indulgent
Keyword: cheese cake, cheesecake, ginger, natural vanilla, no bake, vanilla, vegetarian
Prep Time: 20 minutes
1 hour
Servings: 12 People
Author: VinceHomeMade
A dozen Individual vanilla cheesecakes with a crisp ginger biscuit crumb base. This is a no-bake recipe that is also vegetarian friendly.
Print Recipe

Equipment

  • 1 Food processer
  • 1 Stand mixer with whisk attachment
  • 1 12 hole muffin tray
  • 12 paper / foil cupcake cases
  • 1 scraper
  • 1 Sieve
  • 1 Piping bag Optional

Ingredients

Biscuit base

Topping

  • 375 g Cream Cheese
  • 250 ml Thickened cream
  • 125 g Icing sugar
  • 5 g Vanilla caviar

Instructions

The biscuit bases

  • Crush the biscuits, by dropping into the food processor as it is running. This will ensure the biscuits are evenly crushed and the machine is not overloaded.
    250 g Ginger biscuits
  • Melt the butter. Then with the processor still running, drizzle the butter slowly in through the top until all combined.
    100 g Unsalted butter, 250 g Ginger biscuits
  • To each cupcake case add 29g of the base mix.
    If you are amending the recipe size, ensure to divide the total weight of the base mix by how many cases you are making. It should remain about the same.
  • Place the cupcake case in the muffin tray and gently press the cheesecake base down with your fingers. This is to create a flat base and using your fingers will not make it too compressed and therefore too hard.
  • Chill the bases for at least 30 minutes.

Cheesecake top

  • Place the cream cheese in the bowl of the mixer and use the whisk attachment on low break up and soften.
    375 g Cream Cheese
  • Sieve the icing sugar and reserve to one side.
    125 g Icing sugar
  • While the mixer is running, slowly pour the cream into the bowl until just combined.
    250 ml Thickened cream
  • Stop the machine, add the vanilla and about half the icing sugar, start the machine on low and allow to combine.
    Repeat with the remaining sugar.
    125 g Icing sugar, 5 g Vanilla caviar
  • Once sugar is all combined, turn up your mixer speed to around medium-high for a couple of minutes to have the mix aerate and thicken.
    The aim is to have it at a light but thick enough to be firm piping consistency, being mindful not to overbeat.

Completing the dessert

  • Remove the bases from the refrigerator and fill with the cheesecake mix to the rim of the case, either with a couple of spoons to scrape from one to the other, or using the optional piping bag.
  • To achieve a flat top, place a tablespoon or palette knife in hot water and use it to smooth the top, returning to the water if the mix begins to stick to the spoon or knife.
  • Refrigerate for an hour to allow them to fully firm up.
Tried this recipe?Please mention @vincehomemade or tag #wprecipemaker

Published by VinceHomeMade

With a decade of experience in the commercial kitchens of London and more than three times that cooking with my family, I am now going to share what I have learned along the way. Whether it's a recipe for shortcrust pastry; a pro-tip on buying or using chef's knives; a review of a new ingredient or a new take on an old one. It will be all here as I start this blog journey, in text, pictures and video links to my Instagram and YouTube page. If you would like to help me on this journey perhaps you would click on the link to "Buy me a coffee"

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