Description
These Mini No-Bake Cheesecakes offer a creamy, luscious dessert that's quick to prepare and requires no oven baking for the filling. With a buttery graham cracker crust and a smooth cream cheese filling, these individual treats are perfect for parties or a sweet snack. Customize with your favorite toppings for a delightful finish.
Ingredients
Scale
Crust
- 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
Filling
- 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
- Optional: your desired toppings
Instructions
- Prepare the pans: Line two standard 12-count muffin pans with cupcake liners, ensuring you have enough refrigerator space for both pans for chilling later.
- Make the crust: If your graham crackers are not yet crumbs, pulse them in a food processor until fine. In a medium bowl, combine the graham cracker crumbs, brown sugar, and melted butter, stirring until the texture resembles wet sand. Spoon 1 and 1/2 tablespoons of this mixture into each cupcake liner and firmly pack it down using the back of a spoon.
- Optional baking of crust: For sturdier crusts, bake them in a preheated 350°F (177°C) oven for 5 minutes. Let them cool for 10 minutes before proceeding. If you skip baking, the crust will be more crumbly.
- Whip the heavy cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, approximately 3 minutes. Set aside.
- Prepare the cream cheese filling: With a mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape the bowl as needed. Add the sour cream, lemon juice, and vanilla extract, then beat on medium-high speed until fully combined and lump-free, about 1 minute.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a low mixer speed or a silicone spatula to preserve the airiness.
- Assemble the cheesecakes: Transfer the filling atop each crust using a spoon or piping bag fitted with a large star or round tip. Pipe or spoon about 2 tablespoons per mini cheesecake and smooth the tops with the back of a spoon.
- Chill: Refrigerate the mini cheesecakes in the pans for at least 3 hours or up to 2 days. Cover with aluminum foil or plastic wrap if chilling longer than 3 hours.
- Serve: Keep refrigerated until ready to serve. Add your preferred toppings before serving. Note that cheesecakes soften and may stick to liners after 30 to 60 minutes at room temperature.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Step 3, baking the crust, is optional but improves firmness and texture.
- You can substitute sour cream with plain yogurt for a slightly different tang.
- Be sure to whip the cream to stiff peaks to help the filling set properly.
- Piping the filling makes assembly neater and quicker than spooning.
- Use sturdy cupcake liners to avoid soggy bottoms owing to the wet crust mixture.
- For toppings, fresh fruit, fruit compote, chocolate shavings, or caramel sauce work wonderfully.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 50 mg
