Description
These Mini No-Bake Cheesecakes are creamy, delicious, and perfect for portion-controlled treats. With a buttery graham cracker crust and smooth cream cheese filling whipped with heavy cream, they set in refrigerator without baking. Ideal for parties, snacks, or dessert, these cheesecakes can be topped with your favorite fruits or sauces.
Ingredients
Scale
Crust
- 2 cups (240g) graham cracker crumbs
- 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: desired toppings such as fresh fruit, fruit sauce, chocolate shavings, or whipped cream
Instructions
- Prepare muffin pans: Line two standard 12-count muffin pans with cupcake liners. Ensure there is enough space in your refrigerator to chill both pans later.
- Make the crust: If needed, pulse graham crackers in a food processor until fine crumbs form. In a medium bowl, mix the crumbs with brown sugar and melted butter until combined and crumbly like wet sand. Spoon about 1 and 1/2 tablespoons of crust mixture into each liner and press down firmly with the back of a spoon.
- Bake the crusts (optional): For a sturdier crust, bake the crusts in a 350°F (177°C) oven for 5 minutes. If baking, allow crusts to cool for 10 minutes before adding filling. This step can be skipped; crusts will be softer and more crumbly if not baked.
- Whip the cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
- Make the cheesecake filling: Beat the cream cheese and granulated sugar with a hand or stand mixer fitted with whisk or paddle attachment on medium speed until smooth and creamy. Scrape bowl sides and bottom as needed. Add sour cream, lemon juice, and vanilla extract; beat on medium-high speed for about 1 minute until fully combined and lump-free.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed, taking care not to deflate the airiness. Combine until smooth and uniform.
- Fill the crusts: Use a spoon or piping bag fitted with a large round or star tip to evenly distribute about 2 tablespoons of filling into each crust-lined muffin cup. Smooth tops with the back of a spoon.
- Chill: Refrigerate the filled mini cheesecakes for at least 3 hours and up to 2 days. Cover with plastic wrap or foil if chilling longer than 3 hours.
- Serve: Keep refrigerated until ready to serve. Add optional toppings like fresh fruit or sauces before serving. The cheesecakes will soften and stick to liners after 30–60 minutes at room temperature.
- Store leftovers: Cover and refrigerate leftover mini cheesecakes for up to 5 days.
Notes
- Optionally bake crusts for 5 minutes at 350°F for a firmer base.
- Use sour cream or plain yogurt interchangeably in the filling for slight variation in tanginess.
- Whip heavy cream to stiff peaks for best folding and fluffy texture in the cheesecake layer.
- Use a piping bag for neater and easier filling distribution.
- Add fresh berries, fruit compotes, chocolate shavings, or caramel sauce as toppings for extra flavor and presentation.
- Keep cheesecakes refrigerated until serving to maintain shape and texture.
- For easier release, use cupcake liners or silicone muffin cups.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190 kcal
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
