Thursday, 23 July 2015

Non-bake Mini Durian Cheesecake - Blog's 2nd anniversary 免烤迷你榴莲芝士蛋糕 - 部落格两周年(中英食谱教程)

My blog turns 2 today! I am happy and thankful that I can share my baking and cooking experiences with all my friends and readers here. Thank you for your great loving support and for journeying with me as I continue to explore in the baking and culinary world! 

部落格今天两周年了, 很开心能时常在这个小天地与大家分享自己的烘焙与烹饪料理心得。同时,也感恩有那么多陪伴着我的朋友与读者们,谢谢你们给我的鼓励与支持! 

I have made these simple non-bake frozen durian cheesecake to celebrate this occassion. It is so moreish that I highly recommend that you should give it a try! 


The warm weather causes the cake to melt really fast during photography...

If durian is not in season, you can consider trying other simple non-bake cheesecakes which uses either 'Tofu' or 'Yogurt' in my blog. Click 'here' or the image below for the recipes. 

如果榴莲季节已过,您也可尝试在部落格的其他简易免烤芝士蛋糕, 有些是用嫩豆腐做的,有些是用‘优格’ (酸奶)做的。点击“”或以下的照片看食谱。 

Non-bake Mini Durian Cheesecake 
(english recipe modified from Bakericious中文食谱由Baking Taitai翻译) 

Ingredients : (makes 12 x 2" mini round cakes OR one 6" round cake)
80g digestive biscuits or golden oreo cookies without cream, finely crushed
30g unsalted butter, melted

220g  cream cheese
, soften at room temperature (I used light Philadelphia cream cheese) 
25g    caster sugar
300g  durian flesh
200g  whipping cream (50g blended with durian, 150g whipped up)

8g      gelatin powder
25ml  water

食材: (可做12个两寸迷你圆形蛋糕一个6寸圆形蛋糕)


210克 消化饼或金黄奥利奥饼干(无奶霜)压碎
90克 无盐牛油,融化


220克   奶油奶酪,室温下软化 
25克  砂糖
300克   榴莲肉
200克   淡奶油(50克与榴莲肉搅成泥,150克打发
8克    吉利丁粉

Method 做法:

Crust 饼干底: 
1. Combine crushed biscuits and melted butter together in a mixing bowl.  (I used a blender to crush the cookies to get a finer texture. )

1。压碎的饼与融化的牛油放入碗中,混合均匀。(我用搅拌机来​​搅碎饼干, 质感更加细。)

2. With the back of a spoon, press the biscuit crumbs firmly onto the base of a pan with removable base. Chill in the freezer compartment for half an hour. 



1. In a bowl, sprinkle gelatin powder (without stirring) into water, put aside for 10 minutes for grains to swell before setting the bowl over a pot of simmering hot water. Stir with a spoon until gelatin melts, remove and put aside to cool to room temperature. 


2. Puree the durian flesh with 50g whipping cream. Set aside. 


3. Use an electric mixer to whip up the whipping cream until it thickens like mousse. (Do not over whipped.)

3。用电动搅拌器打发鲜奶油成慕斯状态。 (千万不要搅打过度)

4. Use the electric mixer to beat the cream cheese and sugar on high speed till smooth. Then beat in the gelatine mixture. 


5. Add in the durian puree, beat till combined. Then fold in the whipped cream until well combined. 


6. Spoon
 the mixture into the chilled crust. Freeze in the fridge for mininum 4 hours or overnight.  Serve frozen.


Note 小笔记:
There was some left over cream cheese mixture so I pour it into 3 mini glass jars and serve it as durian pudding. 


Do give this recipe a try. If you like it, share the recipe using the social media buttons below. You may also like to subscribe to Baking Taitai's free newsletter so that you will never miss a new recipe post. You’ll get an e-mail in your inbox each time a new post is published. You can also find Baking Taitai on Pinterest , Facebook, Instagram and Youtube for the latest updates.

Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

© Copyright 2015


LY's Kitchen Ventures said...

Happy Anniversary!! I was thinking of making durian cheesecake for a special occasion too!! :)

PH said...

Hi Cheryl! Happy 2nd Blog Anniversary! I love your Mini Durian Cheescakes and I am fascinated by your mini cake pan which has removable base. I have not seen any like that before. Anyway, this is a wonderful way to celebrate your blog anniversary. Wishing you many, many more happy baking years to come!

Karen Luvswesavory said...

Hi Cheryl,
Happy 2nd Blogoversary :D These classy looking mini durian cheesecakes must be yummy-licious! Look forward to your sharing!

Baking Taitai said...

Thank you sis! Great minds think alike! ;p

Baking Taitai said...

Hi Phong Hong. thanks for your well wishes. My friend bought the mini cake pan with removable base for me overseas. You can actually find it online.

ann low said...

Hi Cheryl, Happy 2nd Blog Anniversary and keep up the good work! I'm bringing over my durian muffins to share with you. Cheers!!

Baking Taitai said...

Thank you Karen for your well wishes! :)

Cecilia Yap said...

Hi Cheryl...Happy 2nd Blog Anniversary. Hope to see more of your creations.

Baking Taitai said...

Thank you Ann, yes let's have a durian cake feast together. Cheers!

Baking Taitai said...

Hi Cecilia, thanks for your well wishes! :)

I'M JJ said...


Baking Taitai said...

Sharon 谢谢你的祝福与鼓励哦! :)

Victoria Bakes said...

Hey, Cheryl! Many congrats on the second birthday. I have nominated your blog for 2015 versatile blogger award. Pls click on my post at to follow up on this 😉

Cuixian; said...

Hi Cheryl, may I know how long can I store the durian cheesecake in the fridge? :) anyway, thanks for your awesome recipie! 😁

Baking Taitai said...

Hi Vic, thanks for your well wishes and nomination, Jaslin of Foodie Baker has already nominated me for this award few weeks ago. :)

Baking Taitai said...

Hi Cuixian, you can store in the fridge for up to 3 days and in the freezer for up to a week. But usually these do not last in my family, it will be eaten up within the day! ;p

Fluffy said...

Hi Cheryl

I just make this non bake durian cheesecake in a 6 inch spring form pan. After refrigerating it for 6 hrs, my durian cheese is still very soft. May I know what went wrong?


Baking Taitai said...

Hi Chris, there are many possible reasons like you could have used durians with watery texture or may have used cream cheese and whipping cream with lower fat content (the heavy whipping cream you see in this recipe is 38% fat content), or your measurement of ingredients is inaccurate. I can't tell you exactly what went wrong unless I have seen the whole process.