Creamy No-Bake Mini Cheesecakes
A quick and easy no-bake mini cheesecake recipe with just five main ingredients, perfect for a creamy, indulgent dessert without the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 24 mini cheesecakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (100g) graham cracker crumbs
- 4 tablespoons (57g) unsalted butter, melted
- 8 ounces (225g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, cold
- Optional toppings: fresh berries, fruit compote, mini chocolate chips, shaved chocolate, lemon zest
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Mix until crumbs are evenly coated and resemble wet sand. (About 5 minutes)
- Press crust into molds: Line a mini muffin pan with paper liners or lightly grease molds. Press about 1 tablespoon of crumb mixture into the bottom of each cup, pressing down firmly to compact it. (10 minutes)
- Chill the crust: Refrigerate the crust-lined pan for at least 10 minutes to set the crust.
- Make the filling: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Scrape down sides as needed. (5 minutes)
- Whip the cream: In a separate cold bowl, whip heavy whipping cream until soft peaks form. (5 minutes)
- Fold whipped cream into cream cheese mixture gently in 2-3 additions using a spatula to keep filling light and airy. (3 minutes)
- Assemble cheesecakes: Spoon filling onto each chilled crust, smoothing tops gently. Fill nearly to the top without overflowing. (10 minutes)
- Chill until set: Refrigerate assembled mini cheesecakes for at least 2 hours or overnight.
- Serve and enjoy: Remove from fridge about 10 minutes before serving. Add optional toppings just before serving.
Notes
Ensure cream cheese is softened to avoid lumps. Use cold heavy cream for easier whipping. Press crust firmly to avoid crumbling. Chill cheesecakes for at least 2 hours or overnight for best texture. Add toppings just before serving. For dairy-free, use cashew-based cream cheese and coconut cream. For gluten-free, use gluten-free crackers or almond flour for crust.
Nutrition
- Serving Size: 1 mini cheesecake (a
- Calories: 150
- Sugar: 6
- Sodium: 90
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 8
- Protein: 3
Keywords: no-bake cheesecake, mini cheesecakes, easy dessert, 5-ingredient dessert, creamy cheesecake, party dessert, quick dessert