Mini Summer/spring No-bake Cheesecakes

Mini pastel coloured cheesecakes perfect for a summer or spring time party!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a food processor, crush the biscuits until crumbly. If you don’t have a processor put the biscuits in a ziploc bag and crush with a rolling pin.

Step 2

Add melted butter and mix until the crumbs start sticking together.

Step 3

Press flat mini tart pans and refrigerate.

Step 4

To make the cheesecake filling, use a mixer to whisk heavy cream until stiff peaks form. Set aside

Step 5

In another bowl, whisk room temperature cream cheese and granulated sugar together until creamy. Then add sour cream, lemon juice, icing sugar, and vanilla extract. Beat until combined.

Step 6

Fold the whipped cream into the cheesecake mixture.

Step 7

Then divide the mixture into 4 equal parts, add the powders to three and leave the fourth plain.

Step 8

Add your mixture to the crusted cheesecake tins and smoothen them with the back of a spoon.

Step 9

Cover with cling film/plastic wrap and chill overnight.

Step 10

When ready to serve, remove the mini cheesecakes from the pan and decorate with fruits and edible flowers.

Step 11

I used lavender for the blue matcha, freeze dried raspberries for the pink, strawberries and a dusting of matcha powder, and some edible flowers.

Step 12

Enjoy :)