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Mini No-Bake Cheesecakes Recipe

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4.1 from 5 reviews

These Mini No-Bake Cheesecakes are creamy, luscious treats that require no oven baking for the filling, just an optional quick crust bake. With a crunchy graham cracker crust and a smooth, tangy cream cheese filling, they are perfect for parties or any dessert craving. Refrigerate for a few hours to set and top them with your favorite toppings for an easy, elegant dessert.

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

  • Your desired toppings (e.g., fresh berries, fruit compote, chocolate shavings, caramel sauce)

Instructions

  1. Prepare muffin pans: Line two standard 12-count muffin pans with cupcake liners, ensuring you have enough refrigerator space to chill both pans later.
  2. Make the crust: Pulse graham crackers in a food processor until fine crumbs form if not pre-crumbed. Combine the crumbs with brown sugar and melted butter until mixture resembles wet sand. Spoon approximately 1.5 tablespoons of crust into each liner and press down firmly with the spoon’s back to compact the crust.
  3. (Optional) Bake crusts: For a sturdier crust, bake pans in a preheated 350°F (177°C) oven for 5 minutes. Let crusts cool for 10 minutes before adding filling. If skipping baking, proceed directly.
  4. Whip cream: Using a stand or hand mixer with a whisk attachment, beat cold heavy cream on medium-high speed about 3 minutes until stiff peaks form. Set aside.
  5. Mix cream cheese filling: Beat softened cream cheese and granulated sugar on medium speed until creamy and smooth, scraping bowl edges frequently. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high speed until fully combined and smooth without lumps.
  6. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed to keep the mixture airy and light without deflating the whipped cream.
  7. Fill crusts: Spoon or pipe about 2 tablespoons of filling atop each crust. Use a piping bag fitted with a large star or round tip for a neater presentation or a plastic bag with a corner snipped.
  8. Refrigerate: Chill the assembled mini cheesecakes in the pans for at least 3 hours or up to 2 days to set properly. Cover with foil or plastic wrap if refrigerating beyond 3 hours.
  9. Serve: Keep refrigerated until serving. Add optional toppings such as fresh fruits or sauces. Note that cheesecakes soften and may stick to liners if left at room temperature for 30–60 minutes.
  10. Store leftovers: Cover and refrigerate leftover mini cheesecakes for up to 5 days to maintain freshness.

Notes

  • Crust baking is optional but recommended for sturdier texture; skip for no-bake entirely but expect a crumblier crust.
  • You can customize toppings with fresh berries, chocolate shavings, caramel, or fruit compote to suit your preference.
  • Make sure cream cheese and sour cream are at room temperature to avoid lumps in filling.
  • Keep cheesecakes refrigerated until just before serving to maintain structure and texture.

Find it online: https://glowcooks.com/mini-no-bake-cheesecakes-recipe/