No-Bake Prosecco Cheesecake

5 from 1 vote

A no-bake prosecco and cream cheese filling on top of a vanilla wafer crumb crust.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Servings: mini cheesecakes

Calories: 215kcal

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!

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.