Description
These Mini No-Bake Cheesecakes are a delightful, creamy dessert perfect for any occasion. Featuring a buttery graham cracker crust and a smooth, fluffy cream cheese filling, these cheesecakes require no baking beyond an optional crust bake, making them quick and easy to prepare.
Ingredients
Scale
- 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
- 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
- Your desired toppings such as fresh berries, chocolate shavings, caramel sauce, or whipped cream
Instructions
- Line two standard 12-count muffin pans with cupcake liners. Ensure you have refrigerator space for both pans. If the graham crackers are not already crumbed, pulse them in a food processor to fine crumbs. In a medium bowl, combine graham cracker crumbs with brown sugar and melted butter until the mixture behaves like wet sand. Spoon 1 and 1/2 tablespoons of crust mixture into each liner, pressing down firmly with the back of a spoon to compact.
- For sturdier crusts, bake the filled liners in a preheated 350°F (177°C) oven for 5 minutes. Allow crusts to cool completely for 10 minutes before adding filling. This step can be skipped; crusts will be softer but still delicious.
- Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside the whipped cream.
- With a mixer fitted with a whisk or paddle attachment, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape the bowl sides as needed. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high until completely smooth, approximately 1 minute. Ensure no large lumps remain.
- Gradually fold the whipped cream into the cream cheese mixture using a spatula or mixer on low speed. Fold gently but thoroughly to maintain the airiness of the whipped cream.
- Transfer the filling into a piping bag fitted with a large star or round tip (or use a plastic zipper bag with the corner snipped). Pipe or spoon about 2 tablespoons of filling over each crust in the liners. Smooth the tops with the back of a spoon for an even finish.
- Refrigerate the mini cheesecakes in their pans for at least 3 hours or up to 2 days. Cover with foil or plastic wrap if chilling longer than 3 hours to prevent drying out.
- Keep refrigerated until serving. Add optional toppings just before serving. The cheesecakes soften and stick to liners after 30–60 minutes at room temperature. Leftovers can be stored covered in the refrigerator for up to 5 days.
Notes
- These cheesecakes can be topped with various fruits or sauces.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg