These mini no‑bake cheesecakes are creamy, velvety, and perfect for serving at gatherings or enjoying as individual treats at home. Made in standard muffin pans, these delightful little desserts don’t require any baking for the filling. The crust can be baked for a sturdier base, but it’s completely optional. Each bite is smooth, rich, and refreshingly light—like a cheesecake mousse tucked into a graham cracker shell. Easy to make ahead and versatile with toppings, these are a must‑try for cheesecake lovers.

Mini No‑Bake Cheesecakes

Why You’ll Love This Recipe

No need for a springform pan or water bath
No oven required for the filling
Light and airy texture with a creamy taste
Portion-controlled servings for easy sharing
Can be topped with any flavor or seasonal fruit
Freezer-friendly for longer storage
Quick prep and simple ingredients
Ideal for parties, holidays, or weekday treats

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Graham Cracker Crust:

2 cups (240 grams) graham cracker crumbs — about 14 full-sheet crackers, finely crushed
1/3 cup (67 grams) packed light or dark brown sugar — helps bind the crust and adds flavor
1/2 cup (8 tablespoons or 113 grams) unsalted butter, melted — binds the crust and gives it richness

For the Cheesecake Filling:

1 cup (240 milliliters) cold heavy cream or heavy whipping cream — whipped to stiff peaks to give the filling a mousse-like texture
16 ounces (452 grams) full-fat brick cream cheese, softened to room temperature — the main base of the cheesecake, providing creaminess and structure
1/3 cup (67 grams) granulated sugar — sweetens the filling without overpowering
2 tablespoons (30 grams) sour cream or plain yogurt, room temperature — adds tanginess and creaminess
1 teaspoon fresh lemon juice — brightens the flavor and balances richness
1/2 teaspoon pure vanilla extract — enhances the overall flavor

Optional Toppings:

Fresh berries
Fruit compote or sauce
Lemon curd
Chocolate ganache
Caramel sauce
Whipped cream
Crushed cookies or nuts

Directions

Line two standard 12‑count muffin pans with paper cupcake liners. Make sure your refrigerator has room to fit the pans flat.
In a medium bowl, combine graham cracker crumbs and brown sugar. Add the melted butter and stir until evenly combined. The mixture should resemble wet sand.
Spoon about 1½ tablespoons of crust mixture into each liner and press it down firmly with the back of a spoon or the bottom of a small glass to create a compact layer.
(Optional but recommended) Bake the crusts at 350°F (177°C) for 5 minutes to help them firm up. Let them cool for at least 10 minutes before adding the filling.
In a separate bowl, whip the cold heavy cream using a handheld or stand mixer fitted with the whisk attachment. Beat on high speed for about 3 minutes or until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese and granulated sugar on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.
Add the sour cream, lemon juice, and vanilla extract. Beat until fully combined and smooth.
Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in batches, folding gently to keep the mixture airy and light.
Spoon or pipe about 2 tablespoons of the cheesecake filling onto each crust. Use the back of a spoon or an offset spatula to smooth the tops.
Refrigerate the cheesecakes in the muffin pans for at least 3 hours, or up to 2 days.
Once chilled and firm, the cheesecakes can be topped with your desired toppings and served.

Servings and timing

Yield: Approximately 24 mini cheesecakes
Prep time: 25 minutes
Optional crust bake time: 5 minutes
Chilling time: 3 hours
Total time: About 3 hours and 30 minutes

Variations

Lemon Cheesecakes: Add 1 teaspoon lemon zest to the filling for a citrus twist
Chocolate Crust: Use crushed Oreos instead of graham crackers for a chocolate base
Berry Swirl: Add a swirl of berry jam or sauce into the filling before chilling
Nutty Crust: Mix chopped pecans or almonds into the crust for added texture
Tropical Flavor: Replace sour cream with coconut yogurt and top with mango or pineapple
Spiced Crust: Add 1/2 teaspoon cinnamon or pumpkin spice to the graham cracker crust
Mini Jars: Serve in small glass jars instead of muffin liners for a fancy presentation
Gluten-Free: Use gluten-free graham crackers or cookies for the crust
Single Large Cheesecake: Press the crust into a 9-inch springform pan and use all the filling for one large no-bake cheesecake
Dairy-Free: Substitute dairy-free cream cheese and whipped topping (results may vary slightly)

Storage/Reheating

Refrigerate: Store in an airtight container in the fridge for up to 5 days
Make Ahead: Can be made 1–2 days in advance
Freeze: Once chilled and firm, remove from pans and freeze in a single layer in a sealed container for up to 3 months
To Thaw: Place frozen cheesecakes in the refrigerator for at least 24 hours before serving
Do Not Reheat: These are no-bake cheesecakes and should always be served cold

FAQs

How do I know the filling is whipped enough?

When the whipped cream holds stiff peaks and the final filling looks fluffy but holds its shape, it’s ready. Over-whipping can cause it to separate, so stop once it’s firm.

Can I use store-bought whipped topping instead of whipping cream?

Yes, you can substitute an equal amount of whipped topping, though the texture may be slightly different—smoother but a little less airy.

What if my crust is crumbly?

If the crust doesn’t hold together well, you may need more melted butter. Make sure to pack it firmly into the liners for best results.

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese helps the filling set properly and gives the best taste and texture.

Do I need to chill the cheesecakes overnight?

At least 3 hours is necessary, but overnight chilling is even better for firmness and flavor development.

Can I use another type of cookie for the crust?

Yes, vanilla wafers, digestive biscuits, gingersnaps, or Oreos all work. Just crush them finely and mix with melted butter.

How do I pipe the filling neatly?

Use a piping bag or a zip-top bag with the corner snipped off. This makes filling the cups faster and cleaner than spooning.

How long can they sit out at room temperature?

They can sit out for 30 to 60 minutes before starting to soften. Keep them chilled until ready to serve.

Can I double the recipe for a larger crowd?

Yes, just double all ingredients and divide evenly into 48 liners or make a large batch in jars or pans.

Are they okay to travel with?

Yes, just keep them cold with ice packs or in a cooler. They should be kept chilled until served for the best texture.

Conclusion

Mini no-bake cheesecakes are a simple, elegant, and crowd-pleasing dessert that requires no oven and very little effort. With a creamy, mousse-like filling and a buttery graham cracker crust, these individual cheesecakes are perfect for parties, potlucks, or a make-ahead treat at home. Versatile and easy to customize with your favorite flavors or toppings, this recipe will quickly become a go-to in your dessert rotation.