Description
These Mini No-Bake Cheesecakes are creamy, rich, and perfectly portioned treats made with a graham cracker crust and a smooth cream cheese filling. They require no baking for the filling and set beautifully in muffin pan liners, making them easy and elegant for dessert parties or anytime indulgence.
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 berries, fruit compote, whipped cream, chocolate shavings, or nuts)
Instructions
- Prepare the pans: Line two standard 12-count muffin pans with cupcake liners. Ensure adequate refrigerator space for both pans during chilling.
- Make the crust mixture: If your graham crackers aren’t already crumbs, pulse them in a food processor until fine. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
- Form the crusts: Spoon 1 1/2 tablespoons of the crust mixture into each cupcake liner and press down firmly with the back of a spoon to compact. Optionally bake the crusts in a 350°F (177°C) oven for 5 minutes for a sturdier texture; if baked, allow crusts to cool for 10 minutes before filling.
- Whip the cream: Using a hand mixer 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 the cheesecake filling: In a separate bowl, beat softened cream cheese and granulated sugar until smooth and creamy. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high until fully combined and smooth with no lumps.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed, combining slowly to keep the mixture light and airy.
- Fill the crusts: Spoon or pipe approximately 2 tablespoons of cheesecake filling over each crust, smoothing the top with the back of a spoon for a flat finish.
- Chill the cheesecakes: Refrigerate the mini cheesecakes in the pans for a minimum of 3 hours or up to 2 days, covering if chilling longer than 3 hours.
- Serve and store: Serve chilled with optional toppings. The cheesecakes soften and stick to liners after 30–60 minutes at room temperature. Store leftovers in a covered container in the refrigerator for up to 5 days.
Notes
- This recipe yields perfect no-bake mini cheesecakes that set well in lined muffin pans.
- Step 3, baking the crusts, is optional but helps create a sturdier base.
- Use a piping bag for neater filling application, but a spoon works fine as well.
- Keep cheesecakes refrigerated until serving to maintain their texture.
- Customize with your favorite toppings like fresh berries, chocolate, or nuts.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 185
- Sugar: 12g
- Sodium: 110mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 50mg
