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Mini No‑Bake Cheesecakes

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These mini no-bake cheesecakes are smooth, creamy, and delightfully airy with a buttery graham cracker crust. Made in muffin pans for perfectly portioned servings, they require no baking for the filling and are easy to top with your favorite flavors.

  • Author: Sophia
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes (optional 5 minutes for crust)
  • Total Time: 3 hours 30 minutes
  • Yield: 24 mini cheesecakes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • Graham Cracker Crust:
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 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, room temperature
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional Toppings: fresh berries, lemon curd, chocolate ganache, caramel sauce, whipped cream, crushed cookies or nuts

Instructions

  1. Line two 12-count muffin pans with paper cupcake liners.
  2. In a medium bowl, mix graham cracker crumbs and brown sugar. Stir in melted butter until evenly combined.
  3. Press about 1½ tablespoons of crust mixture into each liner. Firmly press down to form a compact crust.
  4. (Optional) Bake crusts at 350°F (177°C) for 5 minutes. Let cool completely before adding filling.
  5. In a separate bowl, whip cold heavy cream on high speed until stiff peaks form (about 3 minutes). Set aside.
  6. In a large bowl, beat cream cheese and granulated sugar until smooth and creamy, about 2 minutes.
  7. Add sour cream, lemon juice, and vanilla extract. Beat until combined and smooth.
  8. Gently fold whipped cream into the cream cheese mixture in batches until fully incorporated and airy.
  9. Spoon or pipe about 2 tablespoons of filling onto each crust. Smooth the tops.
  10. Refrigerate for at least 3 hours (or up to 2 days) until firm.
  11. Top with desired toppings before serving.

Notes

  • Full-fat cream cheese is best for proper texture and structure.
  • Use store-bought whipped topping as a shortcut (texture will vary).
  • Crust can be made with other cookies like Oreos or gingersnaps.
  • Cheesecakes can be frozen after chilling; thaw overnight before serving.
  • For a neater finish, use a piping bag to add filling to crusts.

Nutrition

Find it online: https://savorymomskitchen.com/mini-no%e2%80%91bake-cheesecakes/