These no bake mini cheesecakes for a summer high tea or bridal shower. They will be a show stopper at any event. I was inspired by the French pastry chef Cédric Grolet and his new book Flower. In that he demonstrates different ways of piping flowers on to tarts. These would be fabulous for a birthday girl that wants an alternative to birthday cake. If are looking for other recipes for a bridal shower my Baileys Fudge Recipe is great.

Step 1

Whisk together sugar and cornflour and salt until combined. Then place the water, juice, egg yolks and zest in the sauce pan and whisk to bring together. Place on low heat and whisk continuously. Once thick whisk for another minute to ensure the cornflour is cooked. Place curd into the mini 3cm hemisphere moulds and place in the freezer for 1 hour.

Step 2

Microwave for 20 secs to melt the gelatine and water. Let it cool. In a stand mixer add room temperature cream cheese, caster sugar and vanilla. Whisk until combined. Then add the melted milky bar chocolate, cream and the cooled gelatine. Whisk until combined. We don’t want to whipped the mixture. Place the cheesecake filling in a piping bag and fill the 6 large hemisphere moulds ⅔ full.

Step 3

Place the cheesecake filling in a piping bag and fill the 6 large hemisphere moulds ⅔ full. Then take the frozen curd and place to together to create a ball. Place the ball in the centre of the cheesecake filling. Then cover with more cheesecake filling leaving enough room for the crumbs.

Step 4

Using a food processor crushed the biscuits. Then add the melted butter. Place this on top of the cheesecake moulds. Place in freezer for 1 hour.

Step 5

Remove the frozen cheesecake from mould with a chopstick. Holding the chopstick with the cheesecake on the end pipe the ganache in a rose shape. Note my Youtube video shows this process. Then place the no bake mini cheesecakes bake in the fridge for the ganache to set.

Why use gelatine in the no bake cheesecake filling?

The gelatine in allows the filling to firm sightly giving it structure but allowing it to still taste smooth and silky cheesecake.

Can I just drip the ganache on top of the cheesecakes?

You can just drip the ganache on the cheesecakes but make sure they are frozen as it will allow the ganache to set. You could also use a rose 6 capacity mould. Place ganache in the moulds and then place cheesecake on top. Set in the fridge.

No Bake Mini Cheesecakes for a Summer High Tea

White chocolate cheesecake with a blood orange curd centre and a milky bar ganache piped rose

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Refrigeration 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Servings 6 serves

Equipment

• 1 6 hemisphere mould 7cm diameter
• 1 15 hemisphere mould 3cm diameter
• 1 petal piping nozzle
• 3 Piping bags

Ingredients

  

Blood Orange Curd Centres

• 42 ml Blood Orange Juice
• 62 g Caster Sugar
• 2 egg yolks
• 120 ml water
• 13 g Cornflour
• 1 Pinch of Salt

Milky Bar Cheesecake Filling

• 80 g Biscuits I used Malto biscuits
• 80 g Milkybar chocolate
• 1/2 tbsp gelatine powder
• 35 g Caster Sugar
• 1 tsp Vanilla
• 150 ml thickened cream
• 70 g Melted Butter
• 250 g Cream Cheese

Milky Bar Ganache

• 100 ml Thickened Cream
• 225 g Milky Bar

Instructions

 

• In a medium saucepan whisk together sugar and cornflour and salt until combined. Then place the water, juice, egg yolks and zest in the sauce pan and whisk to bring together.
• Place on low heat and whisk continuously. When the curd starts to stem keep whisking as it will quickly thicken up from the corn starch. Once thick whisk for another minute to ensure the cornflour is cooked.
• Place curd in a piping bag a pipe into the mini 3cm hemisphere moulds and place in the freezer for 1 hour.
• After 30 minutes of the curds in the freezer we can start making the cheesecake filling. First measure the water in a bowl and evenly sprinkle over gelatine powder. Microwave for 20 secs to melt the gelatine. Let it cool.
• In a stand mixer add room temperature cream cheese, caster sugar and vanilla. Whisk until combined. Then add the melted milky bar chocolate, cream and the cooled gelatine. Whisk until combined. We don't want to whipped the mixture.
• Place the cheesecake filling in a piping bag and fill the 6 large hemisphere moulds ⅔ full. Then take the frozen curd and place to together to create a ball. Place the ball in the centre of the cheesecake filling. Then cover with more cheesecake filling leaving enough room for the crumbs.
• Using a food processor crushed the biscuits. Then add the melted butter. Place this on top of the cheesecake moulds. Place in freezer for 1 hour.
• To make the ganache boil the cream then at to the chopped milky bar chocolate. Add colour Mill oil based food colour hot pink. Fill piping bag with a petal nozzle.
• Remove the frozen cheesecake from mould with a chopstick. Holding the chopstick with the cheesecake on the end pipe the ganache in a rose shape. Note my video shows this process.
• Place them back in the fridge to set the ganache. Then enjoy for a bridal shower or Summer High Tea.

Video

Notes

Note: Before adding the cookie base place the cheesecakes in the fridge for 30 minutes to set. 

Note: If you ganache splits. It will look like the yellow oil is on top of the ganache. Then a small amount of cold cream and mix continually it should come together. 

Note: If you have never piped a flower before then get a 6 capacity flower mould. Place ganache at the bottom of the flower mould. Then place the frozen cheesecakes on top of the ganache. Let set in the fridge or freezer and you will get a rose effect. 

Note: Why use gelatine in the cheesecake filling? The gelatine gives the cheesecake the structure it needs to be firm but smooth. 

Keyword Blood Orange, Cheesecake, High Tea, Milkybar

If you want any easier recipe for a high tea try my Bailey’s fudge recipe