No-Bake Pink Velvet Cheesecake Bites
Ingredients
- Biscuit Base:
- 180 g digestive biscuits graham crackers, or vanilla sandwich cookies, finely crushed
- 3 tablespoons unsalted butter melted
- 1 tablespoon granulated sugar
- Pinch of salt
- Pink Velvet Cheesecake Filling:
- 450 g full-fat cream cheese fully softened to room temperature
- ¾ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons freeze-dried raspberry powder or 1 teaspoon beetroot powder
- 1 cup heavy whipping cream cold
- ½ teaspoon cream of tartar
- Topping:
- ¾ cup heavy whipping cream cold
- 2 tablespoons powdered sugar sifted
- ½ teaspoon pure vanilla extract
- Freeze-dried raspberries whole or crushed
- Fresh raspberries optional
- White chocolate shavings optional
- Edible gold dust or silver pearls optional
- Extra freeze-dried raspberry powder for dusting
Instructions
- Line a 24-cup mini muffin tin with mini cupcake liners or use a silicone mold.
- Crush biscuits to a fine, even crumb. Mix with melted butter, sugar, and salt until it resembles damp sand and holds when pressed.
- Spoon 1 heaped teaspoon into each cup. Press firmly with the back of a small spoon until compact and even. Refrigerate while making the filling.
- Blitz freeze-dried raspberries to a fine powder. Sieve to remove seeds.
- Beat fully softened cream cheese on medium speed for 2–3 minutes until completely smooth. Scrape down twice.
- Add sifted powdered sugar. Beat until light and fluffy.
- Add vanilla, lemon juice, and lemon zest. Beat until incorporated.
- Add raspberry or beetroot powder. Beat until color is completely uniform with no streaks.
- In a cold bowl, whip cold heavy cream with cream of tartar to firm peaks.
- Fold whipped cream into cream cheese mixture in three additions using a rubber spatula. Fold gently — do not stir or beat.
- Pipe or spoon filling into each prepared cup to the top. Smooth the surface.
- Tap the tin gently on the counter. Cover and refrigerate at least 3 hours or overnight.
- Just before serving, whip cold cream with powdered sugar and vanilla to firm peaks. Transfer to a piping bag with a star tip.
- Remove bites from fridge. Release from molds or peel liners carefully while fully cold.
- Pipe a rosette of whipped cream on each bite. Scatter freeze-dried raspberries, add fresh raspberry or white chocolate curl if using. Dust lightly with extra raspberry powder.
- Serve immediately or return to the fridge for up to 2 hours before serving.
Notes
- Cream cheese must be fully at room temperature — cold cream cheese cannot beat smooth and lumps will not correct with more mixing
- Press the biscuit base very firmly — a loose base crumbles when the liner is removed
- Keep cream and equipment cold for whipping — warm cream will not reach firm peaks
- Fold whipped cream in gently — stirring deflates the air and produces a dense filling
- Chill overnight for the cleanest release and firmest bites
- Add whipped cream topping just before serving — it loses definition within a few hours
- Remove from the fridge 10 minutes before serving — the flavor and texture improve slightly at room temperature
- Freeze without topping for up to 1 month — thaw in the fridge and add topping after thawing
- Silicone molds release bites more cleanly than metal tins with liners
- For deeper color add up to 4 tablespoons of raspberry powder — more powder means more intense pink