These colourful Mini Party Ring Cheesecakes are fun, no-bake, and perfect for kids and adults! Bite-sized, creamy, and topped with Party Rings for the ultimate nostalgic treat.
Mini Party Ring Cheesecakes (No-Bake White Chocolate Cheesecakes)
Can we just take a moment to appreciate how adorable these Mini Party Ring Cheesecakes are? They’re bright, fun, and full of colour! I made sure to use all the Party Ring colours throughout to keep that playful vibe of the nostalgic biscuits. Honestly, they’re just as loved by adults as they are by kids! In my house, they didn’t even last two days, my family devoured them. I personally love making mini cheesecakes instead of one big one, because not only are they ridiculously cute, but they’re also bite-sized… and who can resist a perfectly portioned dessert you can eat in just a few bites?
What are Party Rings?
Party Rings are iconic British biscuits made by Fox’s, known for their crunchy texture and colourful iced tops. These nostalgic ring-shaped cookies have been a staple at UK kids’ birthday parties since the 1980s. Their sweet vanilla flavour and bright pastel icing make them perfect for adding colour, crunch, and fun to no-bake desserts like cheesecakes, cupcakes, and traybakes.
Ingredients You’ll Need
For the Biscuit Base:
- 180g Party Ring biscuits (I use fox’s party rings).
- 90g unsalted butter, melted (I recommended using unsalted butter but feel free to use salted!)
For the White Chocolate Cheesecake Filling:
- 90g white chocolate, melted and cooled slightly (I used Milky Bar for this recipe but feel free to use your favourite white chocolate).
- 375g full-fat cream cheese (room temperature) I like to use Philadelphia cream cheese for this recipe. I drain off any excess liquid before using.
- 150ml double cream (cold)
- 100g Icing Sugar
- 1 tsp vanilla extract (This is my favourite vanilla from vanilla mart).
Topping-
- 200g Double Cream
- 100g White Chocolate (Coloured Pink,Yellow and Purple. This is optional, you could use one colour if you’d like). This is the food colouring I used for these cheesecakes, pink, yellow and purple.
- 24 mini party rings (Decoration).
Step-by-Step Instructions
Step 1-Make the base
Crush the Party Ring biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin. Mix with the melted butter until well combined. Divide between cupcake cases or mini cheesecake moulds, pressing down firmly to create a compact base. Chill in the fridge for 30 minutes.
Step 2-Prepare the cheesecake filling
In a large mixing bowl, whisk together the cream cheese, icing sugar, and vanilla extract until smooth. Slowly fold in the melted white chocolate. In a separate bowl, whip the double cream to soft peaks, then gently fold it into the cheesecake mixture until fully combined.
Step 3-Fill and chill
Spoon or pipe the cheesecake filling over the chilled bases, smoothing the tops. Place in the fridge for at least 4 hours, preferably overnight, until set.
Step 4-Decorate
Once set, top each cheesecake with a swirl of whipped cream, a drizzle of coloured icing or candy melts, and two mini Party Ring biscuits for the perfect cheesecakes.
Why You’ll Love This Recipe
- No oven required– These cheesecakes are completely no-bake, so they’re perfect for summer or when you don’t want to turn on the oven.
- Fun & colourful– The Party Rings give a retro/Nostalgic vibe that both kids and adults love.
- Bite-sized– Great for individual servings and party platters.
- Make ahead friendly– Prepare them the night before, and they’ll be ready to serve the next day.
- Creamy & Delicious– Rich white chocolate + cream cheese filling. DELICIOUS!
Tips For Perfect Cheesecakes
- Use full-fat cream cheese for the best texture and stability.
- One of the most important tips for making smooth, creamy white chocolate cheesecake is to let your melted white chocolate cool completely before mixing it into the filling. It should be runny but almost at room temperature definitely not warm.If the chocolate is too hot, it will seize or form clumps as soon as it touches the cold cream or cream cheese. This can ruin the texture of your cheesecake.
- If the melted white chocolate seizes, add a small amount of Vegetable oil and keep stirring until it returns to the correct consistency.
- Chill to help the cheesecakes set properly, overnight is ideal.
- Use a piping bag to add swirls of filling or whipped cream on top!
- Use cupcake cases or silicone moulds for easy removal.
- You could Add food colouring to the cheesecake filling for a pastel party look.
Frequently Asked Questions
Can I freeze Mini Party Ring Cheesecakes?
Yes! Freeze without toppings for up to 1 month, defrost in the fridge, then decorate before serving. Once decorated, they’re best eaten fresh as freezing may change the texture of the cream topping.
How long do they last in the fridge?
They’re best eaten within 3 days for freshness.
Do I have to use Party Rings?
Nope, you can use any biscuit you like for the base, but Party Rings give them that fun retro feel.
Can I Make These Cheesecakes Vegan?
You can, Use plant based butter, cream cheese and plant based double cream alternative. Party Rings are also vegan!
Are these kid-friendly?
Yes! These are perfect for kids’ parties and school holidays.
Can I make these cheesecakes ahead of time?
Yes! They can be made up to 2 days in advance and stored in the fridge until serving.
Why did my white chocolate seize when I mixed it in?
This usually happens when the chocolate is too warm. Let it cool until it’s nearly room temperature (still runny, but not hot). Also, make sure your cream cheese and cream aren’t too cold.
Can I make these without cream cheese?
Cream cheese is essential for the classic cheesecake texture. You could try mascarpone as a substitute, but the flavour and structure may differ slightly.
Final Thoughts
If you’re after a fun, colourful, and utterly delicious dessert that’s perfect for parties or easy summer baking, these Mini Party Ring Cheesecakes are just the thing! Featuring a buttery Party Ring biscuit base, a creamy white chocolate cheesecake filling, and topped with double cream, colourful drizzle, and mini Party Rings, these little cheesecakes are as cute as they are tasty.
They’re bite-sized, easy to make, and sure to be a hit with both kids and adults alike. Plus, since they’re no-bake, you can whip them up quickly without heating the kitchen perfect for warm weather!
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Recommended Equipment
- stand mixer
- electric hand whisk
- Vanilla Extract
- Mixing Bowl Mine is pink of course!
- Scales
- Cupcake Cases
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Party Ring Cheesecakes
Equipment
- Stand Mixer or Electric Hand Whisk
- 12 Cupcake Cases (See recommended list for my favourite cases).
- 12 hole Muffin tin
- Utensils (Rolling pin, Tbsp, Tsp and Spoon).
- Piping Bag/Nozzles
- 2 Mixing bowls
- 3 Microwaveable Bowl (For your coloured chocolate).
Ingredients
Biscuit Base-
- 180g Party Rings (Crushed).
- 90g Unsalted Butter (Melted).
Cheesecake Filling-
- 375g Cream Cheese (Room Temperature).
- 150ml Double Cream (Cold).
- 100g Icing Sugar
- 90g White Chocolate (I used Milky Bar, Melted and Cooled).
- 1 Tsp Vanilla
Topping-
- 200g Double Cream
- 100g White Chocolate (Coloured pink, yellow and purple. You could use one colour if you'd prefer).
- 24 Mini Party Rings
Instructions
Make The Biscuit Base-
- Crush the biscuits in a food processor or ziplock bag with a rolling pin until fine.
- Stir in the melted butter until evenly combined.
- Spoon the mixture into a cupcake tin lined with paper cases (I usually use 1 heaped tablespoon but if you'd like a thicker base, feel free to use more). Press down firmly to form the base.
- Chill in the fridge for 30 minutes while you prepare the filling.
Make The Filling-
- Melt the white chocolate in a heatproof bowl and microwave in short bursts. Let it cool slightly.
- In a separate bowl, beat the cream cheese, vanilla extract, and icing sugar until smooth.
- In another bowl, whip the double cream until soft peaks form.
- Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until combined and smooth.
Assembling-
- Spoon or pipe the filling onto the chilled biscuit bases.
- Smooth the tops and chill for at least 4–6 hours, or overnight for best results.
- In a large bowl, whisk together your double cream until stiffened. Pipe a swirl on top of your cheesecakes.
- Melt your white chocolate and separate into 3 bowls and add your food colouring and stir thoroughly.
- Drizzle your cheesecakes with the coloured chocolate (I used a piping bag).
- Top with 2 mini party rings and crushed biscuits. Serve chilled!