Print

Mini No-Bake Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 12 reviews

These Mini No-Bake Cheesecakes are a delightful and easy-to-make dessert featuring a buttery graham cracker crust and a creamy, smooth cheesecake filling. Perfectly portioned in cupcake liners, they require no baking for the filling and chill in the fridge to set, making them a simple yet impressive treat for any occasion. Optional toppings allow for customization and added flavor.

Ingredients

Crust

  • 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (67g) granulated sugar
  • 2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract

Optional Toppings

  • Fresh berries (strawberries, blueberries, raspberries)
  • Fruit compote or jam
  • Chocolate shavings or chips
  • Whipped cream

Instructions

  1. Prepare pans: Line two standard 12-count muffin pans with cupcake liners ensuring there is enough room in your refrigerator to chill both pans later.
  2. Make the crust: If graham crackers are not already crumbs, pulse them in a food processor until fine. In a medium bowl, mix crumbs, brown sugar, and melted butter until it resembles wet sand. Spoon about 1 1/2 tablespoons of mixture into each cupcake liner and firmly press down using the back of a spoon.
  3. Bake crusts (optional): For sturdier crusts, bake them in a 350°F (177°C) oven for 5 minutes. Allow them to cool for 10 minutes before adding the filling. This step may be skipped, but crusts will be crumblier.
  4. Whip cream: Using a hand or stand mixer with whisk attachment, whip cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
  5. Prepare cheesecake filling: Beat cream cheese and granulated sugar on medium speed until smooth and creamy, scraping bowl sides and bottom as needed. Add sour cream, lemon juice, and vanilla extract; beat on medium-high until fully combined and smooth with no lumps.
  6. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed to preserve airiness. Combine slowly until evenly mixed.
  7. Fill crusts: Transfer filling to each crust. Spoon about 2 tablespoons or pipe the filling over each crust using a piping bag fitted with a large star or round tip for neatness. Smooth tops with the back of a spoon.
  8. Refrigerate: Chill the mini cheesecakes in the pans for at least 3 hours, up to 2 days. Cover with plastic wrap or aluminum foil if refrigerating longer than 3 hours.
  9. Serve: Keep refrigerated until serving. Optionally top cheesecakes with fresh berries, jams, chocolate, or whipped cream. Cheesecakes soften and stick to liners after 30-60 minutes at room temperature.
  10. Store leftovers: Cover and store any leftover cheesecakes in the refrigerator for up to 5 days.

Notes

  • Baking the crust is optional; it provides a sturdier base but can be omitted for a no-bake option.
  • Use full-fat cream cheese and heavy cream for the best texture and flavor.
  • Whipping the cream to stiff peaks is essential to achieve the right light and airy filling consistency.
  • Folding the whipped cream gently prevents deflating, keeping the filling fluffy.
  • Customize with your favorite toppings such as fresh fruit, chocolate, or jams.
  • Cheesecakes soften if left too long at room temperature; serve promptly after removal from the fridge.

Find it online: https://dishcooks.com/mini-no-bake-cheesecakes-recipe/