Description
These Mini No-Bake Cheesecakes are creamy, smooth, and perfectly portioned treats made with a crunchy graham cracker crust and a luscious cream cheese filling. Perfect for a quick dessert that requires no baking, they chill in the fridge to set and can be topped with your favorite fruits or sauces.
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 sauce, chocolate shavings, or whipped cream
Instructions
- Prepare muffin pans: Line two standard 12-count muffin pans with cupcake liners. Ensure there is enough space in your refrigerator for both pans to chill later.
- Make crust: If your graham crackers are not already crumbs, pulse them finely in a food processor. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand. Spoon 1 and 1/2 tablespoons of the crust mixture into each cupcake liner and press down firmly using the back of a spoon.
- Bake crust (optional): For sturdier crusts, bake the crusts at 350°F (177°C) for 5 minutes. Then let the crust cool for 10 minutes before adding the filling. If you prefer no baking, skip this step but expect a crumblier crust.
- Whip cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
- Make cheesecake filling: 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, then beat on medium-high speed until well combined and smooth with no lumps.
- Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula to keep as much air in the mixture as possible, making smooth, light filling.
- Assemble cheesecakes: Transfer about 2 tablespoons of filling onto each crust in the lined muffin pan. You can spoon or pipe the filling using a piping bag fitted with a large star or round tip. Smooth the tops with the back of a spoon to flatten.
- Chill: Refrigerate the assembled mini cheesecakes for at least 3 hours or up to 2 days. Cover with plastic wrap or aluminum foil if chilling longer than 3 hours.
- Serve: Keep refrigerated until serving. Add optional toppings like fresh fruit or sauces just before serving. The cheesecakes will soften and stick to liners if left at room temperature for over 30–60 minutes.
- Store leftovers: Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.
Notes
- Step 3 to bake the crust is optional but recommended for sturdier crusts; skipping it will result in a slightly crumblier crust.
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- You can substitute sour cream with plain yogurt if preferred.
- The filling can be piped for a neater presentation but spooning works well too.
- Refrigerate the cheesecakes for at least 3 hours to ensure they set properly.
- Keep leftovers covered and refrigerated for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 45 mg
