No Bake Fig Mini Cheesecakes

I cannot contain my excitement for these incredible No Bake Fig Mini Cheesecakes!

Picture this: a creamy cheesecake filling nestled upon a crust made of cookies, nuts, and dried figs, and topped with fresh figs, nuts, and honey.

Not only are they delicious, but they are also light and healthy, with a low sugar content.

The aromatic combination of figs, walnuts, and honey creates a tantalizing treat that requires no baking.

Prepare to be enticed by the inviting taste and elegant presentation!

Just imagine a nutty crust with a tender ricotta filling sweetened with honey.

Fresh slices of figs and pieces of walnuts are scattered on top, and a drizzle of honey adds the perfect finishing touch.

The crust is made by combining cookies, butter, and walnuts, with the addition of dried figs for an extra burst of texture and flavor.

Simply grind all the ingredients together and mix in melted butter.

Despite their elegant appearance, these No Bake Fig Mini Cheesecakes are surprisingly easy to make.

The best part? You don’t even need an oven to create this masterpiece.

Unlike traditionally big no-bake cheesecakes, these mini versions have a shorter cooking time.

They will fully set in just 2-3 hours in the refrigerator.

The delicate honey filling is made from ricotta, cream, and honey, with the addition of milk gelatin for a smooth texture.

Once assembled, these ricotta cheesecakes are adorned with fig slices, walnuts, and a drizzle of golden honey.

Voila! They are ready to be enjoyed.

No-Bake Cheesecake with Figs and Walnuts is the epitome of an elegant dessert that is sure to leave a lasting impression.

Whether you’re hosting a special event or simply want to surprise your friends or significant other, this incredibly impressive delicacy is the perfect choice.

how to cook No Bake Fig Mini Cheesecakes?

STEP 1

To make these delicious no-bake cheesecakes, start by adding walnuts and dried figs to a food chopper. Chop them until they form fine crumbs.

STEP 2

Next, take the ground cookies and place them in a medium bowl. Pour in the melted butter and mix everything together well.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

STEP 3

Now, add the chopped nuts and figs to the cookie mixture and thoroughly mix everything together.

STEP 4

Grab a silicone muffin pan with 6 pieces. Distribute the base mixture evenly over the bottom of the muffin pan. Press it down firmly with the bottom of a glass. Then, pop it in the refrigerator for about 30 minutes to set.

STEP 5

While the bases are chilling, prepare the gelatin. Pour it into a small bowl and add room temperature water. Let it sit for 10-15 minutes to swell.

TIPS: When it comes to gelatin, regular gelatin can easily be swapped out for instant gelatin. No need to soak it beforehand. Save yourself some time and hassle!

STEP 6

In a saucepan, heat the milk without bringing it to a boil. Add the swollen gelatin and mix until it completely dissolves. Let it cool slightly.

STEP 7

In a large bowl, place the ricotta and add sugar and liquid honey. Use an immersion blender to beat everything until it becomes creamy.

TIPS: When melting honey, you can do it on the stove over low heat or in the microwave. Just make sure not to let it boil.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 8

Now, add the dissolved and cooled gelatin to the ricotta and honey mixture. Mix it thoroughly.

STEP 9

In a separate medium bowl, beat the chilled cream with a mixer until soft peaks form.

STEP 10

Gently mix the whipped cream into the ricotta mass.

STEP 11

Pour the ricotta filling onto the cooled bases.

STEP 12

Place the cheesecakes in the refrigerator for at least 2 hours to set completely. Once set, remove them from the muffin pan.

TIPS: Removing your cheesecakes from the muffin pan can be a bit tricky. But fear not, I’ve got a pro tip for you. Run a knife along the edge of cheesecake, gently loosening it from the muffin pan. Easy peasy!

STEP 13

Give the figs a good wash and cut them lengthwise into 4 pieces.

STEP 14

To finish off, decorate the cheesecakes with fig slices, drizzle some liquid honey, and sprinkle with chopped walnuts.

STEP 15

Now, you’re ready to serve these No Bake Fig Mini Cheesecakes and figs for tea. Enjoy your desserts!