Discover the ultimate dessert indulgence with this incredibly easy No-Bake Mini Cheesecake recipe. If you’re craving a rich, creamy, and perfectly portioned treat without turning on your oven, you’ve come to the right place. These individual cheesecakes are perfect for parties, holidays, or any time you need a simple yet elegant dessert. They feature a buttery graham cracker crust and a velvety smooth cream cheese filling that melts in your mouth.
Why This No-Bake Mini Cheesecake Recipe is a Must-Try
This recipe is a game-changer for dessert lovers. Its beauty lies in its simplicity and delicious results. You don’t need any special baking skills to create these impressive little treats. They are the perfect make-ahead dessert, saving you time and stress when preparing for an event. Plus, their individual size makes serving a breeze—no slicing required!
Essential Ingredients for Your Mini Cheesecakes
We’ll use simple, easy-to-find ingredients for both the classic crust and the luscious filling. Here’s what you’ll need to gather.
For the Graham Cracker Crust
- Graham Cracker Crumbs: The classic foundation. You can crush your own crackers or buy pre-made crumbs.
- Unsalted Butter: Melted butter binds the crumbs together to create a firm, buttery base.
- Granulated Sugar: Adds just a touch of sweetness to complement the crust.
For the Creamy Cheesecake Filling
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a lump-free filling.
- Powdered Sugar: Dissolves easily, creating a smooth, sweet filling without any graininess.
- Heavy Whipping Cream: Whipped to stiff peaks, it makes the filling light, airy, and stable.
- Sour Cream: Adds a subtle tang that balances the richness of the cream cheese. Full-fat is best.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
- Lemon Juice: Freshly squeezed lemon juice brightens the filling and helps it set.
How to Make No-Bake Mini Cheesecakes: A Step-by-Step Guide
Making these delightful desserts is a simple three-step process: prepare the crust, whip up the filling, and let them chill. Follow these instructions for perfect results every time.
- Prepare Your Pan: Line a standard 12-cup muffin tin with paper liners. This prevents sticking and makes the cheesecakes easy to remove.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are fully moistened. Press approximately 1.5 tablespoons of the mixture firmly into the bottom of each liner. Use the bottom of a small glass or a spice jar to pack it tightly.
- Whip the Heavy Cream: In a large bowl, use an electric mixer to beat the cold heavy whipping cream until stiff peaks form. Set it aside.
- Mix the Cheesecake Filling: In a separate large bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Beat in the sour cream, vanilla extract, and lemon juice until well combined.
- Combine and Fill: Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix and deflate the air. Pipe or spoon the filling evenly over the crusts in the muffin tin.
- Chill to Perfection: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecakes are firm.
Pro Tips for Perfect Mini Cheesecakes
Want to ensure your No-Bake Mini Cheesecake turns out flawless? Follow these expert tips.
- Room Temperature Ingredients: For the smoothest, lump-free filling, make sure your cream cheese and sour cream are at room temperature before you begin.
- Don’t Overmix: When folding in the whipped cream, mix gently until just incorporated. Overmixing can cause the filling to lose its airy texture.
- Chill Thoroughly: The chill time is crucial. Don’t rush it! Chilling overnight yields the best texture and allows the flavors to meld beautifully.
- Easy Filling: Use a piping bag or a zip-top bag with the corner snipped off to fill the muffin liners neatly and evenly.
Fun Topping and Variation Ideas
One of the best things about this No-Bake Mini Cheesecake recipe is how easy it is to customize. Get creative with different toppings and flavor variations to make them your own!
Topping Suggestions
- Fresh Fruit: Sliced strawberries, blueberries, raspberries, or a cherry pie filling are classic choices.
- Decadent Drizzles: A drizzle of melted chocolate, salted caramel, or fruit coulis adds a touch of elegance.
- Sweet and Crunchy: Sprinkle with chocolate shavings, mini chocolate chips, crushed Oreos, or chopped nuts. If you love chocolate, you have to try these German Chocolate Pecan Brownies.
- A Dollop of Cream: A simple swirl of sweetened whipped cream is always a winner.
Flavor Variations
- Oreo Crust: Substitute graham crackers with an equal amount of Oreo cookie crumbs.
- Lemony Zing: Add a teaspoon of lemon zest to the filling for an extra burst of citrus flavor. For another citrusy dessert, check out these White Chocolate Cranberry Cookies.
- Chocolate Filling: Mix in 1/4 cup of unsweetened cocoa powder with the powdered sugar for a rich chocolate cheesecake.
Storing Your No-Bake Mini Cheesecakes
Store your cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them. Place the cheesecakes on a baking sheet and freeze until firm, then wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions
Yes, they freeze beautifully. Place the cheesecakes on a tray and freeze until solid. Then, wrap each one individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw in the fridge before serving.
Absolutely! This recipe is perfect for making ahead. You can prepare them up to 3 days in advance and keep them covered in the refrigerator until you’re ready to serve.
You can easily customize the crust! Try using Oreo cookie crumbs, Biscoff cookies, shortbread cookies, or even pretzels for a sweet and salty twist. Simply substitute an equal amount of crumbs.
If you don’t have a muffin tin, you can make these in small glass jars, ramekins, or silicone baking cups placed on a baking sheet. This creates a lovely, rustic presentation.
The most common reason for a runny filling is not whipping the heavy cream to stiff peaks or not chilling the cheesecakes long enough. Ensure the cream is very cold before whipping, and let the cheesecakes set in the refrigerator for at least 4 hours, preferably overnight.
More Delicious No-Bake Desserts to Try
If you loved how easy this recipe was, you’ll be delighted with other no-bake options. These No-Bake Peppermint Cheesecake bars are perfect for the holidays, and for a truly simple treat, this Easy Christmas Fudge Recipe is always a crowd-pleaser.
Share Your Creations!
We are so excited for you to try this simple and delicious No-Bake Mini Cheesecake recipe! They are sure to become a new favorite in your dessert rotation. If you make them, please leave a comment below and let us know what you think. Don’t forget to save this recipe to your favorite dessert board on Pinterest!
No-Bake Mini Cheesecake Recipe
No-Bake Mini Cheesecake Recipe (Easy & Creamy)
Ingredients
Equipment
Instructions
- Line a 12-cup standard muffin tin with paper liners.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until well combined.
- Press about 1.5 tablespoons of the mixture into the bottom of each liner. Use a small glass or the back of a spoon to pack it down firmly. Place in the freezer while you prepare the filling.
- In a large bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form. Set aside.
- In a separate large bowl, beat the softened cream cheese and powdered sugar until completely smooth. Add the sour cream, vanilla extract, and lemon juice, and beat until combined.
- Gently fold the whipped cream into the cream cheese mixture until just combined and no streaks remain.
- Spoon or pipe the filling evenly over the crusts.
- Cover and refrigerate for at least 4 hours, or overnight, until the filling is set and firm.
- Serve chilled with your favorite toppings.
Notes
Chill Time is Non-Negotiable: For the best texture, allow the cheesecakes to chill for at least 4 hours, but overnight is even better.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
