If you’re on the hunt for a delightful, bite-sized dessert that’s irresistibly creamy and perfectly sweet without ever needing to turn on the oven, you’ve just found your new favorite. This Mini No-Bake Cheesecakes Recipe is the ultimate crowd-pleaser, combining a crunchy graham cracker crust with a luscious, velvety cream cheese filling. It’s easy to whip up, fun to serve, and perfect for any occasion, whether it’s a casual get-together or a festive celebration. Trust me, once you try these little gems, they’ll quickly become a staple in your dessert rotation.
Ingredients You’ll Need
Don’t be fooled by how simple this Mini No-Bake Cheesecakes Recipe is—the magic lies in the quality and balance of these classic ingredients. Each one plays a crucial role, from the buttery crust to the fluffy filling, creating a symphony of textures and flavors.
- 2 cups (240g) graham cracker crumbs: These provide the perfect crunchy base that complements the creamy topping beautifully.
- 1/3 cup (67g) packed light or dark brown sugar: Adds just the right hint of caramel sweetness to the crust, enhancing depth and color.
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted: Binds the crust together with richness and a smooth mouthfeel.
- 1 cup (240ml) cold heavy cream or heavy whipping cream: Whipped into stiff peaks, it makes the filling fluffy and airy, so light it almost melts in your mouth.
- 16 ounces (452g) full-fat brick cream cheese, softened: The heart of the cheesecake, giving it that luscious, tangy creaminess.
- 1/3 cup (67g) granulated sugar: Sweetens the filling just enough without overpowering the natural tang of the cream cheese.
- 2 Tablespoons (30g) sour cream or plain yogurt: Adds a slight tang and creaminess, improving texture and flavor balance.
- 1 teaspoon fresh lemon juice: Brightens the filling with a refreshing zing that cuts through the richness.
- 1/2 teaspoon pure vanilla extract: Brings warmth and a subtle sweetness that rounds out the cheesecake’s flavor.
- Optional toppings: Fresh berries, chocolate shavings, caramel, or nuts to personalize your mini cheesecakes with fun bursts of flavor and texture.
How to Make Mini No-Bake Cheesecakes Recipe
Step 1: Prep Your Pans
Start by lining two standard 12-count muffin pans with cupcake liners. This not only makes the mini cheesecakes easy to remove but also simplifies cleanup. Make sure you have space in your refrigerator to chill both pans later on.
Step 2: Make the Crust
If your graham crackers haven’t been crushed yet, give them a quick blitz in a food processor until they resemble fine crumbs. In a medium bowl, combine the crumbs, brown sugar, and melted butter—this mixture should feel like wet sand. Press about 1 and 1/2 tablespoons firmly into each cupcake liner to form a sturdy base for your cheesecakes.
Step 3: Optional Crust Baking
Here’s a little trick for extra sturdiness: bake your crusts at 350°F (177°C) for 5 minutes. This step is totally optional but recommended if you want your crusts to hold together perfectly when you dig in. If skipping the oven, no worries—the crust just becomes a bit more crumbly, which can be lovely, too. Let crusts cool completely if baked.
Step 4: Prepare the Filling
Whip your cold heavy cream on medium-high speed until it forms stiff peaks, which might take around 3 minutes—this adds airiness and lightness to your cheesecake. In a separate bowl, beat the softened cream cheese with granulated sugar until silky smooth. Mix in sour cream, lemon juice, and vanilla extract until everything blends beautifully. Finally, gently fold the whipped cream into the cheese mixture, taking care to keep all that lovely fluff intact.
Step 5: Assemble the Cheesecakes
You can spoon the filling onto each crust or, for a prettier presentation, pipe it using a piping bag fitted with a large star or round tip. Aim for about 2 tablespoons of filling per cheesecake. Smooth the tops with the back of a spoon so they’re even and ready to chill.
Step 6: Chill
Pop the filled pans into your refrigerator and let those mini masterpieces chill for at least 3 hours. Overnight chilling works great, too, giving the flavors time to meld and the filling to set perfectly. Cover the pans with plastic wrap or foil if chilling longer.
Step 7: Serving Time
Keep the cheesecakes refrigerated until it’s time to enjoy. They tend to soften and stick to the liners if left out too long, so serve within an hour of removing from the fridge for best results.
Step 8: Store Leftovers
Any leftovers can be stored covered in the fridge for up to 5 days, making these little treats even more convenient for a quick bite or unexpected guests.
How to Serve Mini No-Bake Cheesecakes Recipe
Garnishes
Don’t be shy with toppings—they transform simple into stunning. Fresh berries like raspberries, blueberries, or strawberries add fruity freshness and vibrant pops of color. A drizzle of caramel or chocolate sauce brings indulgence, while a sprinkle of toasted nuts or coconut gives a delightful crunch that contrasts the creamy filling.
Side Dishes
Mini No-Bake Cheesecakes are excellent paired with light accompaniments such as a cup of freshly brewed coffee or a floral tea. For an extra touch, serve alongside a simple fruit salad or a bowl of citrus sorbet to enhance the creamy richness with refreshing brightness.
Creative Ways to Present
Take your mini cheesecakes to the next level by plating them on a pretty serving tray with edible flowers or powdered sugar dusting for that extra wow factor. Alternatively, arrange them in mason jars topped with layered fruit or crushed cookies for an adorable, portable dessert option loved by both kids and adults.
Make Ahead and Storage
Storing Leftovers
Keeping your mini cheesecakes fresh is a breeze. Store them in an airtight container in the refrigerator for up to 5 days, ensuring they maintain their creamy texture and rich flavor. Just be sure to keep them chilled until serving for the best experience.
Freezing
If you want to make a big batch ahead of time, these mini cheesecakes freeze surprisingly well. Place them on a tray to freeze individually before transferring to a sealed container or freezer bag. They’ll keep for up to 1 month. Thaw overnight in the refrigerator before serving, and note that toppings like fresh fruit are best added fresh after thawing.
Reheating
Since these are no-bake cheesecakes, reheating isn’t typically necessary or recommended. They are best enjoyed cold and creamy straight from the fridge. If you want a softer texture, let them sit at room temperature for about 10-15 minutes before serving.
FAQs
Can I use low-fat cream cheese for this recipe?
While low-fat cream cheese might reduce calories, it can also affect the texture and richness of your mini cheesecakes. Full-fat cream cheese provides that classic creamy mouthfeel that makes this Mini No-Bake Cheesecakes Recipe so irresistible.
Do I have to bake the crust?
Baking the crust is optional. It adds sturdiness and a slightly toasted flavor, but you can skip it if you want to save time or don’t have access to an oven. The crust will still be tasty but a little more crumbly.
What can I use instead of sour cream?
If you don’t have sour cream, plain Greek yogurt or regular plain yogurt works well as a substitute. It provides similar tangy flavor and creaminess that complements the filling.
How long can I refrigerate these mini cheesecakes before serving?
They should be refrigerated for a minimum of 3 hours to set up properly, but you can chill them for up to 2 days before serving. Just cover them to prevent any fridge odors from seeping in.
Can I make this recipe gluten-free?
Yes! Simply swap the graham cracker crumbs for gluten-free graham crumbs or crushed gluten-free cookies. The rest of the recipe remains the same, keeping it delicious and inclusive.
Final Thoughts
I can’t recommend this Mini No-Bake Cheesecakes Recipe enough if you’re craving a dessert that’s as delightful to eat as it is simple to make. These charming little treats combine creamy, dreamy filling with a crunchy crust in a way that feels special yet totally achievable. Next time you want to impress or just indulge, give this recipe a whirl—your taste buds will thank you.
Print
Mini No-Bake Cheesecakes Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes (optional crust baking)
- Total Time: 30 minutes prep plus 3 hours chilling
- Yield: 24 mini cheesecakes
- Category: No-Cook
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Mini No-Bake Cheesecakes are delightful bite-sized desserts featuring a buttery graham cracker crust and a creamy, smooth no-bake cheesecake filling. Perfectly chilled, they make an ideal treat for parties or any occasion without the need for baking the filling. The recipe includes optional steps to bake the crust for added sturdiness, and allows customization with your favorite toppings.
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
- Your desired toppings such as fresh fruit, fruit preserves, chocolate shavings, or whipped cream
Instructions
- Prepare Muffin Pans: Line two standard 12-count muffin pans with cupcake liners. Ensure you have sufficient refrigerator space to chill both pans later.
- Make the Crust: If using whole graham crackers, pulse them in a food processor until fine crumbs form. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Spoon about 1½ tablespoons of this mixture into each cupcake liner, firmly pressing down with the back of a spoon to create a compact crust layer.
- Optional Baking of Crusts: For a sturdier crust, bake the crusts at 350°F (177°C) for 5 minutes. Allow them to cool for 10 minutes before adding the filling. Skipping this step will result in a crumblier crust but is perfectly acceptable.
- Whip Heavy Cream: Using a hand mixer or stand mixer with a whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, approximately 3 minutes. Set aside.
- Prepare Cheesecake Filling: In another bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the bowl as needed. Add sour cream, lemon juice, and vanilla extract. Continue beating on medium-high speed until fully combined and smooth, ensuring no lumps remain.
- Combine Whipped Cream and Filling: Slowly fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed. This maintains the light, airy texture of the filling. Fold gently but thoroughly until blended.
- Fill the Crusts: Using a spoon or piping bag fitted with a large star or round tip, distribute about 2 tablespoons of cheesecake filling evenly over each crust. Smooth the tops with the back of a spoon for an even surface.
- Chill: Refrigerate the assembled mini cheesecakes in the muffin pans for at least 3 hours, or up to 2 days. Cover with aluminum foil or plastic wrap if chilling more than 3 hours.
- Serve: Keep refrigerated until serving. Optionally top with your favorite toppings such as fresh fruit or whipped cream. Note that cheesecakes soften and may stick to liners after 30–60 minutes at room temperature.
- Store Leftovers: Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days to maintain freshness.
Notes
- Baking the crust is optional but recommended to create a sturdier base.
- You can replace sour cream with plain yogurt without impacting texture significantly.
- Feel free to customize toppings such as fresh berries, fruit preserves, chocolate chips, caramel sauce, or whipped cream.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For neat presentation, piping the filling is easier and cleaner than spooning.
- The mini cheesecakes will soften if kept at room temperature for more than 30–60 minutes, so serve chilled.
