Mini Frozen Cheesecakes

These festive no-bake cheesecakes are the perfect dessert after a big holiday meal and are best served frozen.

Yield: Makes 18

Mini Frozen Cheesecakes


  • 18 vanilla cookies
  • 8 oz (250g) cream cheese, softened
  • 1 can (300 ml) sweetened condensed milk
  • 1/2 tsp vanilla
  • 1 cup whipping cream, whipped
  • Toppings: Chocolate sauce, caramel sauce, fruit jam*


  1. Place cookies into bottom of 18 paper-lined muffin cups.
  2. Using medium speed of an electric mixer, beat cream cheese until smooth. Gradually beat in sweetened condensed milk and vanilla until smooth.
  3. Gently fold in whipped cream.
  4. Divide cream cheese mixture evenly between prepared baking cups.
  5. Cover and freeze for at least 3 hours or up to 2 weeks.
  6. To serve, remove from freezer and bring to room temperature for 10 minutes before serving. Garnish cheesecakes with desired topping.
Nutritional analysis per mini cheesecake:


176 calories, 11.7 g fat, 2.9 g protein, 15.6 g carbohydrate, 0.1 g fibre, 92 mg sodium

*Ingredient not included in nutritional analysis.