Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A close-up of three small, round mini cheesecakes with a creamy white filling, topped with a drizzle of salted caramel, fresh blackberries, and sliced figs, all arranged on a elegant white plate with a garnish of mint leaves. The smooth texture of the cheesecakes contrasts with the glossy caramel and the vibrant fruits, creating an appealing and colorful presentation.

No-Bake Mikado Mini Cheesecakes: Salted Caramel, Blackberry & Fig Delight

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in these irresistible No-Bake Mikado Mini Cheesecakes featuring salted caramel, fresh blackberries, and ripe figs. Perfectly creamy, easy to make, and bursting with flavor, these mini cheesecakes are an ideal dessert for parties, gatherings, or a quick treat. Enjoy the rich, balanced taste of caramel and fresh fruits without turning on the oven.

  • Total Time: 4 hours 20 minutes
  • Yield: 8 mini cheesecakes

Ingredients

Scale
  • 200g cream cheese (softened)
  • 100g sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 200g digestive biscuits or graham cracker crumbs
  • 100g melted butter
  • 150g salted caramel sauce (for topping)
  • 100g fresh blackberries
  • 4-5 ripe figs, sliced
  • Optional: sea salt flakes for sprinkling

Instructions

  1. Begin by crushing the digestive biscuits or graham crackers into fine crumbs. You can do this easily using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  2. Mix the biscuit crumbs with melted butter until fully combined. This mixture will be the crust for your mini cheesecakes.
  3. Divide the crust mixture evenly among your mini cheesecake molds or silicone cups and press down firmly to create a compact base.
  4. In a mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
  5. Add the sweetened condensed milk and vanilla extract; continue to mix until well incorporated.
  6. Pour or pipe the cheesecake filling over the prepared crusts, smoothing the tops with a spatula.
  7. Place the assembled mini cheesecakes in the refrigerator and chill for at least 4 hours, or overnight, to set properly.
  8. Once set, top each mini cheesecake with a generous spoonful of salted caramel sauce.
  9. Decorate with fresh blackberries and slices of ripe figs for an elegant presentation and fresh flavor.
  10. Sprinkle with a pinch of sea salt flakes for an extra layer of salted caramel flavor.

Notes

  • Keep your mini cheesecakes refrigerated in an airtight container for up to 3 days for optimal freshness.
  • For longer storage, freeze them for up to one month. Thaw in the fridge before serving.
  • Dust with cocoa powder or additional salted caramel before serving for extra flavor.
  • Author: Serena Miller
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Modern
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 350 kcal Kcal
  • Sugar: 25 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 3 g
  • Protein: 6 g
  • Cholesterol: 65 mg

Find it online: https://sweetswonders.com/no-bake-mikado-mini-cheesecakes-salted-caramel-blackberry-fig-delight/

Close the CTA