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 with Ginger Biscuit Crumb base
A dozen Individual vanilla cheesecakes with a crisp ginger biscuit crumb base. This is a no-bake recipe that is also vegetarian friendly.
- Food processor
- Stand mixer
- 12 hole muffin tray
- paper / foil cupcake cases
- pastry scraper
- Sieve
- Piping bag
Biscuit base
- 250 g Ginger biscuits
- 100 g Unsalted butter
Topping
- 375 g Cream Cheese
- 250 ml Thickened cream
- 125 g Icing sugar
- 5 g Vanilla caviar
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.
Melt the butter. Then with the processor still running, drizzle the butter slowly in through the top until all combined.
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.
Sieve the icing sugar and reserve to one side.
While the mixer is running, slowly pour the cream into the bowl until just combined.
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.
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.
VinceHomeMade 
Love the idea of using ginger cookies.
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The spice of the ginger biscuits works really well with the cool cream cheese and sweet vanilla. I highly recommend it.
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This looks incredible!
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Give it a go, it tastes even better than it looks!
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