Ingredients
Scale
- 1 ½ cups of cream cheese, softened
- 1 cup of heavy whipping cream
- ½ cup of powdered sugar
- 1 teaspoon vanilla extract
- 12 digestive biscuits or graham crackers
- ½ cup melted butter
- Fresh blackberries for topping
- Dried figs, sliced
- Caramel sauce for drizzling
- Optional: crushed cookies or nuts for garnish
Instructions
- Begin by crushing the digestive biscuits or graham crackers into fine crumbs using a food processor or placing them in a sealed bag and crushing with a rolling pin. Transfer to a bowl.
- Mix the biscuit crumbs with melted butter until well combined. Divide evenly into mini cheesecake cups or molds, pressing down firmly to form a sturdy crust. Chill in the refrigerator for 15-20 minutes to set.
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form; set aside.
- In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
- Spoon or pipe the cheesecake filling into each crust, smoothing the tops with a spatula.
- Top each mini cheesecake with sliced dried figs and fresh blackberries for vibrant color and flavor.
- Drizzle caramel sauce over each cheesecake to add sweetness and a luscious touch. Chill briefly if needed.
Notes
- Ensure the cream cheese is softened for easier mixing.
- Chill the assembled cheesecakes for at least 1 hour before serving for the best texture.
- Replace caramel sauce with honey or chocolate syrup if desired.
- For a gluten-free version, use gluten-free cookies for the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg