Description
These No-Bake Mini Cheesecakes are a delightful and easy-to-make dessert featuring a buttery graham cracker crust and a creamy, fluffy cheesecake filling. Perfect for any occasion, they require no oven time and can be prepared ahead for convenience. Top with your favorite fruit or pie filling for an extra burst of flavor.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional)
- Pinch of fine salt
Topping (Optional)
- 1 cup strawberry or blueberry topping or fresh fruit
Instructions
- Prepare the crust: Line a 12-cup muffin pan with paper liners. In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Spoon about 1 1/2 tablespoons into each liner and press firmly into an even layer using the bottom of a small glass or spoon. Place the crusts in the refrigerator to chill.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, vanilla extract, lemon juice if using, and pinch of salt until the mixture is smooth and creamy. In a separate bowl, whip the cold heavy cream to stiff peaks.
- Combine filling components: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Assemble the cheesecakes: Evenly divide the cheesecake filling among the prepared muffin cups, smoothing the tops with a spoon or spatula.
- Chill to set: Refrigerate the mini cheesecakes for at least 4 hours or until fully set. For best results and cleaner cuts, chill overnight.
- Add toppings before serving: Just before serving, top each mini cheesecake with your choice of strawberry or blueberry topping, fresh fruit, or a drizzle of chocolate.
Notes
- For clean, tall mini cheesecakes, chill overnight.
- For extra stability in warm weather, mix in 1 teaspoon of unflavored gelatin bloomed in 1 tablespoon water and melted (cooled slightly) before folding in the whipped cream.
- Substitute graham crackers with chocolate cookies or vanilla wafers for variation.
- Store leftovers covered in the refrigerator up to 5 days or freeze for up to 1 month.
