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    Flour de Liz » Cheesecake Recipes

    Published: Dec 28, 2022 by Liz Pollio · 2 Comments

    No-Bake Prosecco Cheesecakes

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    Pinterest pin of no-bake prosecco cheesecakes.
    Flour de Liz » Cheesecake Recipes

    My wine of choice will always be something sparkling. I often go for prosecco because I love that it's light and crisp, and not too dry or too sweet. That makes it such a perfect simple flavor to bake with and these easy homemade No-Bake Prosecco Cheesecakes are the perfect example.

    A top down angled view of a stack of four prosecco cheesecakes.

    This no-bake prosecco cheesecake recipe is perfect for any celebration or holiday, especially Christmas and New Year's Eve. If you're popping a bottle of bubbly, you'll also love Strawberries & Champagne Marshmallows or Strawberries & Champagne Cupcakes with Nutella Frosting.

    Jump to:
    • Why this recipe works
    • Ingredients and notes
    • Substitutions
    • How to make this recipe
    • Recipe FAQs
    • Tips & Tricks
    • Storage Tips
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    Why this recipe works

    You don't need a special occasion to enjoy champagne or prosecco. The light crispness of the wine perfectly balances with the richness of the cream cheese and the sweetness of the cheesecake.

    Ingredients and notes

    Ingredients needed for no-bake prosecco cheesecakes.

    Melted Butter - Melted butter holds the cookie crumbs together to form the crumb crust for these mini cheesecakes.

    Vanilla Melts - Candy melts give structure to the homemade cheesecake filling. They're melted down and mixed into the liquid filling ingredients, and then as they cool they help the filling hold it's shape.

    Cream Cheese - Cream cheese gives cheesecake both texture and flavor, making this a rich and delicious treat.

    Substitutions

    Vanilla Wafers - Any cookie with a subtle flavor works great for this easy recipe. Flavored cookies will overpower the flavor of the prosecco, but Golden Oreos, shortbread cookies, or even basic graham crackers will work.

    Vanilla Melts - White chocolate will work in place of vanilla melts in this simple homemade recipe. It will alter the flavor slightly, but will still taste great!

    Prosecco - Any sparkling wine will work great for this no-bake cheesecake recipe. Champagne is a great substitute, or even a sparkling rosè. You could also use sparkling grape juice or another non-alcoholic substitution.

    How to make this recipe

    Melted butter pouring into a bowl of gingersnap crumps.

    Step 1: Spray muffin tin with non-stick spray or line with cupcake wrappers. Combine crumbs with melted butter until all crumbs are moistened.

    Vanilla wafer crumb crust in paper liners in a muffin tin.

    Step 2: Press crumb mixture into the bottoms of each muffin cup. Freeze for about 1 hour.

    Vanilla melts, prosecco, and cream in a double boiler.

    Step 3: In a double boiler combine vanilla melts, cream, and prosecco, and combine till melted and smooth.

    The prosecco, cream, and melted vanilla melts cooling.

    Step 4: Remove from heat and cool for about 15-20 minutes.

    The vanilla melt mixture with cubes of cream cheese on top and beaters above.

    Step 5: Beat in cream cheese till smooth and combined.

    Mini No-bake Prosecco Cheesecakes in a 12-cup muffin tin.

    Step 6: Pour or spoon some filling onto the top of each crust, filling most of the way to the top. Chill until set, at least 1 hour, and enjoy!

    Recipe FAQs

    Is cheesecake better baked or no-bake?

    Traditional no-bake cheesecake is generally lighter than baked cheesecake, however the super simple process this no-bake recipe uses will result in a slightly denser cheesecake but no water bath is needed which keeps it extra easy!

    How do you get mini cheesecakes out of the tin?

    I highly recommend using paper liners for these homemade mini cheesecakes. It's so easy to pinch the edge of the paper liner and pull it right out, or slide a fork or butter knife between the paper liner and tin to pull it out.

    If you grease the tin instead of using paper liners, run a knife or narrow spatula around the edge of each cheesecake, they should easily slide out.

    A side view of a stack of four prosecco cheesecakes.

    Tips & Tricks

    Tip #1: Instead of freezing the crumb crust, you can bake it for 5-7 minutes at 350° F. Be sure it cools completely before adding the prosecco cheesecake filling.

    Tip #2: When measuring the prosecco, let the bubbles settle. You won't have enough prosecco if you include the bubbles in your measurement.

    Tip #3: The cream cheese will blend in more smoothly if it's room temperature and cut into smaller pieces. Letting the cream cheese sit out while preparing the recipe will let it warm up.

    Storage Tips

    No-bake Prosecco Cheesecakes should be stored in the refrigerator and will last about 3-5 days.

    Related Recipes

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      Mini No-Bake Bourbon Eggnog Cheesecakes with Gingersnap Crust
    • Close up of two strawberries & champagne poptarts, one sitting partially on top of the other on a white marbled surface. They are covered in white icing, and topped with pink sprinkles. You can see the edges of a couple more poptarts in the background.
      Strawberries & Champagne Poptarts
    • mini milk punch mardi gras cheesecakes with vanilla wafer crust and colorful party decor behind them.
      Mini Milk Punch Mardi Gras Cheesecakes
    • Strawberries & Champagne Pie

    Did you try this recipe?  Leave a review below, and tag @flourdeliz on Instagram!

    📖 Recipe

    A top down angled view of a stack of four prosecco cheesecakes.
    Print Recipe
    5 from 1 vote

    No-Bake Prosecco Cheesecake

    A no-bake prosecco and cream cheese filling on top of a vanilla wafer crumb crust.
    Prep Time20 minutes mins
    Chill Time2 hours hrs
    Total Time2 hours hrs 20 minutes mins
    Course: Dessert
    Cuisine: American
    Servings: 12 mini cheesecakes
    Calories: 215kcal

    Equipment

    • cupcake pan
    • double boiler
    • Mixing bowl

    Ingredients

    Crust

    • 1 ½ cups vanilla wafer crumbs
    • ½ stick butter melted

    Cheesecake

    • 6 oz vanilla melts
    • ¼ cup cream
    • ⅓ cup prosecco
    • 8 oz cream cheese

    Instructions

    • Spray muffin tin with non-stick spray or line with cupcake wrappers.
    • Combine crumbs with melted butter until all crumbs are moistened.
    • Press crumb mixture into the bottoms of each lined or greased muffin cup.
    • In a double boiler combine vanilla melts, cream, and prosecco.
    • Stir frequently until completely melted.
    • Remove from heat and cool for about 15-20 minutes.
    • Beat in cream cheese till smooth and combined.
    • Pour or spoon some filling onto the top of each crust, filling most of the way to the top.
    • Chill cakes for at least 1 hour, or overnight.
    • Serve chilled and celebrate!

    Notes

    To speed up the process, instead of freezing the crusts, they can be baked at 350° for 5-7 minutes.
    When measuring the prosecco, let the bubbles settle. You won't have enough prosecco if you include the bubbles in your measurement.
    Let the cream cheese come to room temperature and cut into 1" cubes before adding to the mixture and it will blend in more smoothly.

    Nutrition

    Calories: 215kcal | Carbohydrates: 15g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 444IU | Vitamin C: 0.03mg | Calcium: 23mg | Iron: 0.1mg

    This recipe was originally posted on December 27, 2018, but was republished with new photos, additional information about the recipe, step-by-step instructions, FAQs, and tips and tricks in December of 2022.

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    1. Steph Haussmann says

      August 18, 2020 at 9:05 pm

      Love your page!

      Reply
      • Liz says

        August 19, 2020 at 11:23 am

        Thank you so much, Steph! That really means a lot to me!

        Reply

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