RECIPE
Smarties® Sporty No-Bake Mini Cheesecakes Recipe
Have a ball with these tasty little cheesecake bites
April 25, 2025
Mini cheesecakes should be easy to make and fun to decorate – and our Sporty Smarties® Mini Cheesecakes are inspired by athletic adventures! Great for football matches, a Wimbledon watch party, or a sports day celebration, they’re creamy, crunchy and bursting with colour. Your kids will love decorating with playful Smarties®, while you pipe the sports heroes with writing icing. The best part? You can easily theme our recipe to suit any occasion, like cheerful birthday parties, or even add a touch of pink food colouring for Valentine’s Day.
Want more of a chocolate theme? You might want to head over to our Aero® Orange Chocolate Mini Cheesecakes recipe for a more grown-up flavour combination. And if you’re looking for more fun variations, you'll find them in our round-up of Easy Cheesecake Recipes that Anyone Can Bake, which feature more of Nestlé’s most popular confectionery brands.
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Mini Cheesecakes
Mini cheesecake recipes taste great and they’re the ideal make-ahead dessert. Whip up a batch and keep it in an airtight container in the fridge for up to two days in advance. When you’re ready to serve, simply pop them onto a platter – no plates or cutlery required! They are also easy for beginners to master, which makes them an ideal activity to make with keen little chefs.
For best results, we recommend using a loose-bottom cupcake or muffin pan. If you don’t have a loose-bottomed one, never fear! Simply line a cupcake tray with strips of baking paper measuring roughly 4 x 12cm, ensuring the ends rise above the rims. This will make it easier to remove the cheesecakes later. Add the biscuit mix and press firmly with the bottom of a small glass or coffee tamper. Pop the tray into the fridge while you prepare the rest of the ingredients.
Decorating tips
This mini cheesecake dessert recipe is ready for anything sporty, but don’t let that stop your creativity. You could also...
- Top with lemon curd and Smarties® for a crunchy, sweet and zesty bite.
- Add chopped fresh berries or berry compote and sprinkle with chopped Smarties®.
- Drizzle with caramel sauce and top with colourful Smarties®.
- Top with chocolate ganache and Smarties® for a bright colour contrast.
- Pipe whipped cream on top and crown each cheesecake with Smarties®.
The biscuit base
Fancy a caramel- or chocolate-infused biscuit base? Swap the digestives for Biscoff biscuits or plain Hobnobs. For a festive touch, use crushed ginger biscuits and a pinch of mixed spice.
How to make Smarties® Sporty No-Bake Mini Cheesecakes
For a basic no-bake mini cheesecake recipe, the premise is simple – all you need is a handful of ingredients. Crushed biscuits and melted butter form the base, while the filling is made from whipped cream cheese, icing sugar and cream. Simply pop them in the fridge to set.
You will need
- A 12-cup, loose-bottom cheesecake mould tray or 12-cup silicone cheesecake mould tray (4.5cm x 4cm cup size)
- A palette knife
- An electric mixer
- A large piping bag
Ingredients
- For best results, weigh and measure out your ingredients before you start.
- 100g low-sugar digestive biscuits
- 45g light buttery baking spread
- 325g extra low-fat cream cheese, room temperature
- 50g icing sugar
- 1 tsp vanilla extract
- 150ml whipping cream, cold
- A tube of black writing icing
- 20 Smarties®
Each Cheesecake Contains
of an adult’s Reference Intake (RI)*
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Method
- Blitz the digestive biscuits to fine crumbs using a blender, or put them into a zip lock bag and let the kids crush them with a rolling pin. Melt the baking spread for 20 seconds in the microwave, then pour it into the biscuit crumbs and mix to combine.
- Divide the biscuit mixture evenly between your mini cheesecake moulds. Use your fingers or the back of a small spoon to press it down into compact and even layers. Put them in the fridge to set while you make the filling.
- Put the cream cheese, icing sugar and vanilla extract into a mixing bowl and use an electric mixer to combine them until smooth.
- In a separate clean bowl, whisk the double cream on high speed until it reaches stiff peaks. Fold the whipped cream into the cream cheese mixture and fold to combine.
- Pipe or spoon the cheesecake filling onto the biscuit bases. Use a palette knife to smooth out the tops. Place the mini cheesecakes into the fridge for at least 4 hours to set.
- Remove the mini cheesecakes from the moulds. Use the black writing icing to pipe on your sporty people, then get the kids to add the Smarties®. Serve immediately or store in an airtight container in the fridge for up to five days.
Top Tips
- If you don’t have mini cheesecake moulds, use cupcake cases in a cupcake tray.
- If you don’t have a piping bag, you can make a large cone from baking paper, fill and twist the end to lock it in, then snip off the point. Do a few test runs with the black writing icing on a dinner plate to perfect your technique before piping.
- Set the mini cheesecakes in the fridge rather than the freezer. The freezer will work faster, but it will freeze the biscuit base, making it tougher to eat – unless you’re making one of our Milkybar® Frozen Berry Cheesecake Pops.
Questions?
The fridge is the best place to store the mini cheesecakes, in an airtight container.
The mini cheesecakes will last for up to five days if stored correctly.
In addition to the usual baking utensils, such as a mixing bowl and spatula, you’ll need a 12-cup loose-bottom cheesecake mould tray or 12-cup silicone cheesecake mould tray, a palette knife, an electric mixer and a large piping bag – or sheet of baking paper if you don’t have a piping bag.
You can also freeze the mini cheesecakes for up to three months, in an airtight container. To serve, defrost them in the refrigerator for 24 hours.
After four hours in the fridge, gently press the mini cheesecakes with your finger. If they are solid, they are set.
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