Get the Recipe:
Mini No-Bake Cheesecakes
These mini no-bake cheesecakes are cool, creamy, and just the right size. With a classic vanilla filling and buttery graham cracker crust, they’re an easy yet impressive dessert. No oven needed!
Ingredients
For the crust:
- 1 cup (100 g) graham cracker crumbs, about 7 full sheets
- 3 tablespoons (38 g) granulated sugar
- 4 tablespoons (57 g) unsalted butter, melted
For the filling:
- 8 ounces (226 g) cream cheese, softened
- 1/2 cup (55 g) confectioners’ sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon lemon juice, optional, for brightness
- 1/2 cup (120 ml) heavy cream, cold
Suggested toppings (optional):
- whipped cream
- fresh berries, fruit compote, chocolate curls
Recommended Products
Instructions
To make the crust:
- Line a 12-cup standard muffin pan with paper or foil liners.*
- Stir together the graham cracker crumbs, sugar, and melted butter until well combined. Divide the mixture among the liners (about 1 tablespoon each) and press firmly into the bottoms. Chill while you make the filling.
To make the filling:
- In a large bowl, beat the cream cheese until smooth. Add the confectioners’ sugar, vanilla, and lemon juice, and mix until well combined.
- In a separate bowl, whip the cold cream until stiff peaks form.
- Fold about a quarter of the whipped cream into the cream cheese mixture, then gently fold in the remainder until fully combined and smooth.
- Spoon or pipe the filling over the crusts, smoothing the tops.
- Cover loosely and chill at least 4 hours, or until set.
- Garnish with whipped cream and your choice of toppings before serving.
Notes
- *I prefer paper-lined foil liners for these cheesecakes. They tend to be sturdier, so your cheesecakes maintain their shapes better and are easier to remove from the pan after chilling.
- Store in an airtight container in the refrigerator up to 3 days.
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