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
Scale
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.
