Description
Delight in these Mini No-Bake Cheesecakes, perfect for a quick and easy dessert that doesn’t require baking. Featuring a buttery graham cracker crust and a creamy, smooth cream cheese filling whipped with heavy cream, these individual cheesecakes are chilled to perfection. Ideal for parties or whenever you want a sweet treat without turning on the oven.
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 nuts
Instructions
- Prepare Muffin Pans: Line two standard 12-count muffin pans with cupcake liners. Ensure you have enough refrigerator space for both pans during chilling.
- Make Crust: If not already in crumb form, pulse graham crackers in a food processor until fine. Combine crumbs with brown sugar and melted butter until mixture resembles 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 to pack.
- Optional Bake Crust: For sturdier crusts, bake pans at 350°F (177°C) for 5 minutes. Let crusts cool for 10 minutes before adding filling. This step can be skipped if desired, though crusts will be more crumbly.
- Whip Cream: Using a hand or stand mixer with whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside carefully.
- Prepare Cheesecake Filling: In a separate bowl, beat cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape sides and bottom as needed. Add sour cream, lemon juice, and vanilla extract, and mix on medium-high speed until fully combined and lump-free, about 1 minute.
- Fold in Whipped Cream: Gently fold the whipped cream into the cheesecake mixture using a spatula or mixer on low speed. Fold slowly and carefully to maintain the airy texture from the whipped cream.
- Assemble Cheesecakes: Transfer filling into a piping bag or use a spoon to evenly distribute about 2 tablespoons of filling over each crust in the muffin liners. Smooth tops with the back of a spoon.
- Chill: Refrigerate assembled mini cheesecakes in the pans for a minimum of 3 hours, ideally up to 2 days. Cover with foil or plastic wrap if chilling longer than 3 hours.
- Serve: Keep refrigerated until serving. Add optional toppings as desired. Cheesecakes soften and stick to liners if left at room temperature for more than 30–60 minutes.
- Store Leftovers: Cover leftover mini cheesecakes and refrigerate for up to 5 days.
Notes
- Optionally baking the crust makes it sturdier but is not required for delicious results.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Folding whipped cream slowly into the cream cheese mixture preserves the light and airy texture of the filling.
- Use piping bags for neat and easy filling placement over crusts, but spoons work fine as well.
- For best texture, keep cheesecakes well chilled and serve promptly to avoid softening and sticking to liners.
- Add toppings just before serving to maintain freshness and presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 110mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
