Red Currant No Bake Mini Cheesecakes

I am absolutely thrilled to share my excitement about these irresistible Red Currant No Bake Mini Cheesecakes!

These small, creamy treats sit atop a crumbly base made with dates and peanuts.

And they are beautifully adorned with red currant berries.

Prepare to fall in love with this fabulous dessert!

As it is not only easy to make using my step-by-step recipe, but also offers a delightful combination of unique flavors and textures.

This amazingly tasty and healthy delicacy is sure to bring joy to you and your loved ones.

The base of these amazing cheesecakes requires just 4 simple ingredients: cookies, peanuts, dates, and butter.

Simply grind these ingredients into fine crumbs, add melted butter, and voila!

Your amazingly delicious crusts are ready!

What sets these cheesecakes apart is the natural sweetness of dates, which provides a unique flavor without the need for regular sugar.

These little no-bake cheesecakes are the star of any holiday gathering, thanks to their stunning peanut, date, and red currant flavors.

What’s even better is that these cheesecakes require no baking at all, making them a breeze to whip up whenever a craving strikes.

If you’re looking to surprise your guests or treat your family to a delicious dessert without putting in extra effort, then this recipe is perfect for you!

Prepare to indulge in the velvety texture of these Red Currant No Bake Mini Cheesecakes.

The delightful creaminess pairs perfectly with the unexpected combination of dates and peanuts in the base.

The rich taste of red currants beautifully complements the tender cheesecakes.

By the way, they are made with cream cheese, cream and sugar.

Get ready to fall head over heels in love with these mini cheesecakes!

They’re a pure delight for your senses that you won’t be able to resist!

how to cook Red Currant No Bake Mini Cheesecakes?

STEP 1

To make this delicious no-bake cheesecake, start by placing peanuts and pitted dates into a food chopper. Grind them until they are finely chopped.

STEP 2

Next, take some ground cookies and put them in a medium bowl. Pour in some 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 dates and peanuts to a cookie mixture and mix it all thoroughly.

STEP 4

Take a silicone muffin pan for 6 pieces. Spread the cookie mixture evenly over the bottom and press it down firmly with the bottom of a glass.

STEP 5

In a small bowl, pour some gelatin and add room temperature water. Let it sit for 10-15 minutes to swell. Then, dissolve the swollen gelatin and let it cool slightly.

TIPS: if you don’t have regular gelatin on hand, no worries! Instant gelatin can be a perfect substitute. The best part? You don’t even need to soak it beforehand. Just dissolve it in hot water, making sure to stir it thoroughly.

TIPS: Now, let’s talk about the most convenient ways to dissolve gelatin. You have a few options here. You can pop it in the microwave, put over a pan of simmering water, or simply heat it on the stove with occasional stirring. Whichever method you choose, remember not to add any extra water. We want that gelatin to shine!

STEP 6

In a large bowl, place some softened cream cheese and add sugar and vanilla sugar. Use a mixer at medium speed to mix everything until it forms a creamy mass.

STEP 7

In a separate medium bowl, pour some chilled cream and beat it with a mixer until soft peaks form.

STEP 8

Combine the whipped cream with the cream cheese mixture and mix it gently.

STEP 9

Add the dissolved and cooled gelatin to the creamy mass and mix everything thoroughly.

STEP 10

Pour the creamy filling on top of the crusts.

STEP 11

Place the cheesecakes in the refrigerator for at least 2 hours to set completely. Then, 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 12

To finish off, decorate the cheesecakes with red currants and sprinkle some powdered sugar on top.

STEP 13

Now, you’re ready to serve these delightful Red Currant No Bake Mini Cheesecakes for tea. Enjoy your meal!