I like simple recipes and this is one of them. Fast, easy and tastes good. It’s great when you don’t have much time and you need to scramble to get something pretty on the table. I was a bit unsure of this No-Bake Cheesecake by Martha Stewart at first; some reviews said the cheese mixture did not set but mine was a success! Hurrah. In fact, my cheese mixture hardened in room temperature when I got distracted and left my mixer standing in the kitchen.. If that happens, just beat the mixture again and it’ll become soft and spreadable.
The recipe below is adapted from Martha Stewart’s recipe. I estimated my own digestive biscuit base because the original recipe of 20 sheets of graham crackers is vague. This yields about 15-18 baby cheese tarts (estimate). You can vary the size of the tarts based on the pans you have, and you can top the tarts with fruits, chocolate, jam etc.. go wild! There is no hard and fast rule.
- 125g digestive biscuits (I used McVitie’s Original Digestive Biscuits)
- 75g butter
- 1 8-ounce packages cream cheese, room temperature (227g) (I used Philadelphia Cream Cheese Original)
- 1/2 cup + 1/8 cup sweetened condensed milk (I used Milkmaid Condensed Milk Low Fat)
- 1/8 cup fresh lemon juice
- 1/2 teaspoon vanilla extract
Put digestive biscuits in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form (Note: you can also crush the biscuits using a K-beater but be sure to cover the top with a cloth because the crumbs will fly. Crush them really fine so that the crust will hold firm. Mine was not fine enough so it was a bit crumbly!)
Pour crumbs into a medium bowl, add butter, and stir until well combined.
Press the crumb mixture into a mini muffin pan and press flat. Chill crust in freezer at least 10-15 minutes.
Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
- Take the muffin pan out of the freezer and with a fork, gently lift the biscuit cases out of the pan and onto a plate.
Pour the filling into the crust and top it off with fruits, chocolate or anything you like! Refrigerate until firm, 2 1/2 to 3 hours.
Make sure your digestive biscuits are crushed finely so it will hold together. You can make these tarts in any size!
I also made a bigger 4.5 inch tart with the leftover digestive base and cheese filling. Topped this one off with strawberries and drizzled it with a local mango jam my mom got from GSH Converves.