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Party Ring Cheesecakes

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chilling & Decorating Time 3 hours
Total Time 3 hours 10 minutes
Servings: 12
Course: Dessert
Ingredients Equipment Method

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

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).

Method
 

Make The Biscuit Base-
  1. Crush the biscuits in a food processor or ziplock bag with a rolling pin until fine.
  2. Stir in the melted butter until evenly combined.
  3. 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.
  4. Chill in the fridge for 30 minutes while you prepare the filling.
Make The Filling-
  1. Melt the white chocolate in a heatproof bowl and microwave in short bursts. Let it cool slightly.
  2. In a separate bowl, beat the cream cheese, vanilla extract, and icing sugar until smooth.
  3. In another bowl, whip the double cream until soft peaks form.
  4. Fold the melted white chocolate into the cream cheese mixture, then gently fold in the whipped cream until combined and smooth.
Assembling-
  1. Spoon or pipe the filling onto the chilled biscuit bases.
  2. Smooth the tops and chill for at least 4–6 hours, or overnight for best results.
  3. In a large bowl, whisk together your double cream until stiffened. Pipe a swirl on top of your cheesecakes.
  4. Melt your white chocolate and separate into 3 bowls and add your food colouring and stir thoroughly.
  5. Drizzle your cheesecakes with the coloured chocolate (I used a piping bag).
  6. Top with 2 mini party rings and crushed biscuits. Serve chilled!