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Mini No-Bake Cheesecakes

Mini No-Bake Cheesecakes

These Mini No-Bake Cheesecakes are delicious and easy to make, perfect for gatherings and special occasions.
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Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration Time 3 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 cheesecakes
Calories 250 kcal

Equipment

  • muffin pans
  • Cupcake liners
  • food processor
  • Electric mixer
  • Silicone Spatula
  • Piping bag

Ingredients
  

Graham Cracker Crust

  • 2 cups graham cracker crumbs (about 16 full sheet graham crackers)
  • ⅓ cup brown sugar packed light or dark
  • ½ cup unsalted butter melted

Filling

  • 1 cup heavy cream cold
  • 16 ounces cream cheese full-fat brick, softened to room temperature
  • ⅓ cup granulated sugar
  • 2 Tablespoons sour cream or plain yogurt, at room temperature
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon pure vanilla extract
  • optional toppings your desired toppings

Instructions
 

  • Line two standard muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans.
  • Prepare the crust: Use a food processor to pulse the graham crackers into fine crumbs. Mix the crumbs, brown sugar, and melted butter until combined. Pack 1 and ½ Tablespoons of the mixture into each cupcake liner.
  • Optional: Bake the crusts for 5 minutes in a 350°F (177°C) oven. Let cool for 10 minutes before adding filling if baked.
  • Make the filling: Whip the cold heavy cream into stiff peaks. In another bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and vanilla and combine. Fold in the whipped cream.
  • Transfer the filling on top of the crusts using a spoon or piping bag, about 2 Tablespoons per crust. Smooth the tops with a spoon.
  • Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. Cover if refrigerating longer than 3 hours.
  • Keep refrigerated until ready to serve, and serve with optional toppings.
  • Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days.

Notes

These mini cheesecakes can be made ahead of time and stored in the refrigerator or freezer. Bring cream cheese and sour cream to room temperature for a smooth filling.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 3gFat: 18gSaturated Fat: 11gCholesterol: 50mgSodium: 150mgPotassium: 100mgSugar: 10gVitamin A: 500IUCalcium: 50mgIron: 0.5mg
Keyword cheesecake, Dessert, Easy Recipes, mini cheesecakes, no-bake, sweets
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