Description
These Mini No-Bake Cheesecakes are creamy, indulgent treats with a buttery graham cracker crust and rich cheesecake filling. Perfect for parties or a quick dessert, they set in the refrigerator quickly and require no baking for the filling. Optional oven baking of the crust enhances texture, but you can skip it for an effortless no-bake option.
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, chocolate shavings, or whipped cream
Instructions
- Prepare muffin pans: Line two standard 12-count muffin pans with cupcake liners. Ensure refrigerator space to chill both pans during the setting step.
- Make the crust: If your graham crackers aren't already crumbs, pulse them in a food processor until fine. In a medium bowl, combine the crumbs with brown sugar and melted butter until the mixture resembles wet sand. Spoon 1 and 1/2 tablespoons into each liner and press down firmly with the back of a spoon.
- Optional crust baking: For sturdier crusts, bake them in a 350°F (177°C) oven for 5 minutes. Let cool completely for 10 minutes before adding filling. Skip this step for an entirely no-bake recipe; crust will be a bit crumblier.
- Whip the cream: Using a hand or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed for about 3 minutes until stiff peaks form. Set aside.
- Prepare the cheesecake filling: Beat softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape the bowl as needed. Add sour cream, lemon juice, and vanilla extract and beat on medium-high speed for 1 minute until fully combined and lump-free.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, combining slowly to preserve airiness for light texture.
- Assemble cheesecakes: Using a spoon or piping bag fitted with a large star or round tip, pipe or spoon about 2 tablespoons of filling onto each crust. Smooth tops with the back of a spoon for an even finish.
- Chill: Refrigerate the pans for at least 3 hours and up to 2 days to allow cheesecakes to set. Cover if chilling longer than 3 hours.
- Serve: Remove from fridge, add optional toppings, and serve chilled. Cheesecakes may soften and stick to liners if left at room temperature for more than 30–60 minutes.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Step 3 (baking the crust) is optional but helps create a sturdier base for your cheesecakes.
- If you prefer a tangier twist, substitute sour cream with plain Greek yogurt.
- Use a plastic zipper bag with a corner snipped if you don't have a piping bag for easier filling.
- Ensure the cream cheese is fully softened at room temperature to avoid lumps in the filling.
- These mini cheesecakes work well with a variety of toppings like fresh berries, fruit preserves, or chocolate drizzle.
Nutrition
- Serving Size: 1 mini cheesecake (about 75g)
- Calories: 230 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 60 mg
