Description
These Mini No-Bake Cheesecakes are delightful bite-sized treats perfect for any occasion. With a buttery graham cracker crust and a creamy, tangy cheesecake filling, they require minimal effort and no oven baking for the filling. Ready in under 30 minutes plus chilling time, they’re perfect for easy entertaining or a sweet snack.
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 compote, chocolate shavings, caramel sauce, or whipped cream
Instructions
- Prepare pans: Line two standard 12-count muffin pans with cupcake liners. Ensure you have sufficient refrigerator space for both pans in the chilling step.
- Make crust: If needed, pulse graham crackers to fine crumbs in a food processor. In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter until mixture resembles wet sand. Spoon about 1 and 1/2 tablespoons into each liner, pressing firmly with the back of a spoon to form compact crusts.
- (Optional) Bake crusts: To achieve sturdier crusts, bake at 350°F (177°C) for 5 minutes. Allow crusts to cool for 10 minutes before adding filling. This step is optional; skipping it results in a slightly crumblier crust.
- Prepare filling: Whip cold heavy cream on medium-high speed using a hand or stand mixer fitted with a whisk attachment until stiff peaks form (approx. 3 minutes) and set aside. In another bowl, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high speed for about 1 minute until fully combined with no lumps. Gently fold the whipped cream into the cream cheese mixture using a spatula to maintain airiness.
- Assemble cheesecakes: Spoon or pipe about 2 tablespoons of filling over each crust. Using a piping bag with a large star or round tip gives a neat finish; alternatively, use a zipped-top plastic bag with a corner snipped. Smooth tops with the back of a spoon if desired.
- Chill cheesecakes: Refrigerate assembled mini cheesecakes in the pans for at least 3 hours or up to 2 days. Cover with aluminum foil or plastic wrap if chilling longer than 3 hours.
- Serve: Keep refrigerated until serving. Add optional toppings before serving. Note that cheesecakes may soften and stick to liners if left at room temperature for 30–60 minutes.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Notes
- You can skip baking the crust for a no-bake version, but the crust will be less firm.
- Use a piping bag for an easier and cleaner filling application.
- Customize toppings with fresh fruits, chocolate, or sauces to suit your preference.
- Ensure cream cheese and sour cream/yogurt are at room temperature for smooth filling.
- Keep cheesecakes refrigerated to maintain texture and prevent them from sticking to liners.
