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Best Mini No-Bake Cheesecakes recipe

Delicious Mini No-Bake Cheesecakes Recipe

Mini no-bake cheesecakes are a quick and creamy dessert that doesn’t require an oven! With a buttery graham cracker crust and a light, mousse-like filling, these mini treats are perfect for any occasion. Customize with your favorite toppings like fresh berries, chocolate ganache, or lemon curd for a delightful, individual-sized dessert!
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Prep Time 20 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 30 minutes
Servings: 12
Course: No-bake
Cuisine: American
Calories: 270
Ingredients Method Notes

Ingredients
  

For the Crust:
  • 2 cups 240g graham cracker crumbs (about 16 full crackers)
  • 1/3 cup 67g brown sugar
  • 1/2 cup 113g unsalted butter, melted
For the Cheesecake Filling:
  • 1 cup 240ml cold heavy cream
  • 16 ounces 452g full-fat brick cream cheese, softened
  • 1/3 cup 67g granulated sugar
  • 2 tablespoons 30g sour cream or plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
Optional Toppings:
  • Fresh berries strawberries, blueberries, raspberries
  • Chocolate ganache
  • Lemon curd
  • Fruit preserves

Method
 

  1. Prepare the Muffin Pan: Line a 12-count muffin pan with cupcake liners.
  2. Make the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until it resembles wet sand. Spoon 1 1/2 tablespoons of mixture into each muffin cup and press it down firmly.
  3. Optional Step – Bake the Crust: For a sturdier crust, bake at 350°F (177°C) for 5 minutes, then cool for 10 minutes.
  4. Make the Cheesecake Filling: Whip cold heavy cream into stiff peaks. In another bowl, beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract, and mix until fully combined. Gently fold in the whipped cream.
  5. Assemble: Spoon or pipe the cheesecake filling into each muffin liner on top of the crust.
  6. Chill: Refrigerate for at least 3 hours until set.
  7. Serve: Top with optional toppings like fresh berries, chocolate ganache, or fruit preserves before serving.

Notes

  • For firmer crusts, bake for 5 minutes.
  • Use full-fat cream cheese for best results.
  • Store in the fridge for up to 5 days. For freezing, freeze for up to 3 months and thaw in the fridge.
  • Customize the filling with flavor variations like lemon zest, chocolate, or fruit puree.
Nutritional Facts (per serving):
  • Calories: 270
  • Fat: 19g
  • Carbohydrates: 22g
  • Protein: 3g
  • Sugar: 14g