These Mini No Bake Cheesecakes are perfect for a crowd and come together in no time in a muffin tin. They are light, creamy, and a little tangy. Serve them as is or top them with a variety of goodies.
This mini cheesecake recipe is delicious on any occasion, like my Snickerdoodles without Cream of Tartar or Almond Flour Peanut Butter Cookies. Your sweet tooth will definitely be satisfied with these recipes.
Looking for a full size cheesecake, try this No Bake Oreo Cream Cheese Pie.
Jump to:
Why You’ll Love This Recipe
- Sweet & tangy - The sweetness from the sugar contrasted by the acidity from the cream cheese, sour cream, and lemon juice is what makes cheesecake such an irresistible dessert.
- Creamy - The combination of full fat cream cheese, sour cream, and heavy whipped cream give the filling a silky and smooth consistency.
- Crispy buttery crust - Salted butter adds a great flavor and moisture to the graham crackers. Baking the crust before filling the cups keeps it from getting soggy.
- Easy to make - Since this filling does not have eggs, it does not have to be cooked.
- Customizable - Top these with a variety of sauces, nuts, fruits, and more. The options are endless. You can even add some of these goodies to the filling!
- Great for the summer - These are great for when it is too hot outside to run the oven for more than a few minutes. The filling is also lighter than a traditional cheesecake.
Ingredients & Substitutions
- Graham Crackers: I recommend weighing the graham crackers because not all sheets are the same size. You can also use whole oreos or oreo crumbs for the crust. You can either weigh the oreos and pulse them with the butter or you can just place a whole oreo in the bottom of each muffin liner. Omit the sugar if using oreos crumbs and reduce the butter to 3 Tablespoons.
- Cream Cheese: Remove the cream cheese from the refrigerator 60-90 minutes before beating it with the sugar. I used Philadelphia full fat cream cheese, but any brand will work as long as it is full fat and is not whipped or in a tub.
- Lemon Juice: The lemon juice does not give the cheesecake a lemon flavor. It just adds some tanginess.
- Confectioner’s Sugar: This contains cornstarch which helps add structure to the filling.
- Heavy Cream: Since the cream must be whipped, half and half or milk will not work. The filling will be extremely runny.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Mini No Bake Cheesecakes
Quick Overview
- Make the graham cracker crusts.
- Make the filling.
- Chill & serve!
Step by Step Instructions
Be sure to pulse the crackers into fine crumbs.
Step 1: In the bowl of a food processor, add the graham crackers & pulse into a fine crumb. You can also use a zip top bag to crush them.
Step 2: Add the melted butter and brown sugar to the crumbs. Pulse until completely combined. You can also stir them into the crumbs in a bowl.
Step 3: Line 2 standard muffin pans with cupcake liners.
Step 4: Add about 2 heaping Tablespoons of the graham cracker crumbs to each liner. There should be enough for 14-15 crusts.
There should be no lumps in the cream cheese mixture.
Step 5: Use your fingers or the bottom of a shot glass to compact the crumbs tightly.
Step 6: OPTIONAL: Bake the crusts for 6-7 minutes at 350 degrees. This creates a sturdier and crispier crust. Cool completely before adding the filling.
Step 7: Using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, and confectioners sugar until completely smooth. There should not be any lumps.
Step 8: Add the sour cream, vanilla, lemon, and salt. Mix on medium until combined. Scrape down the bottom of the bowl if needed.
Be sure to chill them so the filling can set up.
Step 9: In a separate bowl, using a stand mixer fitted with a whisk or an electric hand mixer on medium high, whip the heavy cream until stiff peaks form.
Step 10: Gently and slowly fold the whipped cream into the cream cheese so the whipped cream does not deflate.
Step 11: Use an ice cream scoop or spoon to fill the cupcake liners. Use about ¼ cup of filling per cheesecake.
Step 12: Smooth the tops with an offset spatula or butter knife. Refrigerate for 8 hours before serving. Served chilled. The cheesecakes melt quickly at room temperature.
Recipe Serving Suggestions
These individual cheesecakes are absolutely decadent and delicious on their own, but I like to add toppings. The options are endless, but here are some of my favorites:
- No Egg Vanilla Ice Cream
- Whipped Cream
- Hot Fudge or Ganache (equal parts chocolate & cream)
- Fresh Berries
- Crushed Oreos
- Chocolate Chips
- Apple Curd
- Nutella
- Caramel or Dulce de Leche
- Strawberry Jam or Fruit Preserves
- Easter Chocolate Egg Candies
- Toffee Bits
Expert Tips & Variations
- Use room temperature cream cheese. Be sure to leave the cream cheese at room temperature for 60-90 minutes before beating.
- Bake the crusts. I know this is a no-bake recipe, but baking the crusts really helps them hold up better.
- Do not over mix the filling. Once the whipped cream is added to the cream cheese mixture. Use gentle and slow motions to fold it together. If it is overworked, the whipped cream will lose the air that was beaten into it and the filling will be runny.
- Chill & keep cold. The filling has to cool before it will set. I recommend making them one day in advance so they can chill overnight. Be sure to pull them out of the fridge right before serving so the filling does not melt or stick to the liners.
- No crust: Omit the crust and just fill the liners. You can even use mini muffin pans & liners for cheesecake bites.
- Gluten-free: Use gluten free graham crackers or oreos. Try my No Bake Mini Oreo Cheesecakes.
- Lemon flavored: Zest one lemon and add it with the lemon juice.
- Chocolate chip: Fold in a handful of mini chocolate chips in the filling.
Recipe FAQs
Both are delicious desserts. No bake cheesecake is lighter and easier to make. The cream cheese mixture is more mousse-like. Baked cheesecake is richer, more difficult to make, and denser.
Yes. The whipped cream and cream cheese will melt quickly at room temperature. Store them in the refrigerator until right before serving.
Refrigerate them. I prefer to refrigerate them overnight before serving. This allows the filling to set and prevent it from being too runny. You can also freeze them and serve them semi frozen for a more ice cream like texture.
These will stay good in the fridge for 3-4 days or in the freezer for 2-3 months.
Shop my Amazon Storefront!
More Dessert Recipes
If you try this recipe, please leave a star rating in the recipe card below and/or comment! I always appreciate your feedback. Follow me on Pinterest, Facebook & Instagram.
Mini No Bake Cheesecakes
Ingredients:
Graham Cracker Crust
- 12 full graham cracker sheets, 180 g*
- 5 Tablespoons (71 g) salted butter, melted
- 5 Tablespoons (63 g) brown sugar
Cheesecake Filling
- 2 8-ounce bricks full fat cream cheese, softened to room temperature*
- ⅓ cup (67 g) granulated sugar
- 3 Tablespoons (24 g) confectioners sugar*
- 3 Tablespoons (45 g) sour cream
- 1 Tablespoon vanilla extract
- 1 teaspoon lemon juice*
- ¼ teaspoon salt
- ¾ cup heavy cream*
- chocolate ganache & berries, optional for topping, see notes*
Instructions:
- In the bowl of a food processor, add the graham crackers & pulse into a fine crumb. You can also use a zip top bag to crush them.
- Add the melted butter and brown sugar to the crumbs. Pulse until completely combined. You can also stir them into the crumbs in a bowl.
- Line 2 standard muffin pans with cupcake liners.
- Add about 2 heaping Tablespoons of the graham cracker crumbs to each liner. There should be enough for 14-15 crusts.
- Use your fingers or the bottom of a shot glass to compact the crumbs tightly.
- OPTIONAL: Bake the crusts for 6-7 minutes at 350 degrees. This creates a sturdier and crispier crust. Cool completely before adding the filling.
- Using a stand mixer fitted with a paddle or an electric hand mixer on medium, beat the cream cheese, granulated sugar, and confectioners sugar until completely smooth. There should not be any lumps.
- Add the sour cream, vanilla, lemon, and salt. Mix on medium until combined. Scrape down the bottom of the bowl if needed.
- In a separate bowl, using a stand mixer fitted with a whisk or an electric hand mixer on medium high, whip the heavy cream until stiff peaks form.
- Gently and slowly fold the whipped cream into the cream cheese so the whipped cream does not deflate.
- Use an ice cream scoop or spoon to fill the cupcake liners. Use about ¼ cup of filling per cheesecake.
- Smooth the tops with an offset spatula or butter knife. Refrigerate for 8 hours before serving. Serve chilled. The cheesecakes melt quickly at room temperature.
Notes:
- Graham Crackers: I recommend weighing the graham crackers because not all sheets are the same size. You can also use whole oreos or oreo crumbs for the crust. You can either weigh the oreos and pulse them with the butter or you can just place a whole oreo in the bottom of each muffin liner. Omit the sugar if using oreos crumbs and reduce the butter to 3 Tablespoons.
- Cream Cheese: Remove the cream cheese from the refrigerator 60-90 minutes before beating it with the sugar. I used Philadelphia full fat cream cheese, but any brand will work as long as it is full fat and is not whipped or in a tub.
- Lemon Juice: The lemon juice does not give the cheesecake a lemon flavor. It just adds some tanginess.
- Confectioner’s Sugar: This contains cornstarch which helps add structure to the filling.
- Heavy Cream: Since the cream must be whipped, half and half or milk will not work. The filling will be extremely runny.
- Topping: I topped these with a chocolate ganache. Use equal parts high quality chocolate and heavy cream (4 ounces chocolate & ½ cup cream). Heat them over low in a small saucepan until melted and smooth, stirring continuously.
- Do not over mix the filling. Once the whipped cream is added to the cream cheese mixture. Use gentle and slow motions to fold it together. If it is overworked, the whipped cream will lose the air that was beaten into it and the filling will be runny.
- Chill & keep cold. The filling has to cool before it will set. I recommend making them one day in advance so they can chill overnight. Be sure to pull them out of the fridge right before serving so the filling does not melt or stick to the liners.
Can I use frozen whipped topping instead of the whipped cream?
I have not tried it! I think it would be too sweet personally. Since it is made of oil, it might also change to texture.
Way better than any other no bake cheesecake recipes! So creamy, tangy and delicious!
Thank you so much Becky!
could you use cornstarch instead of the confectioner sugar?
No! The powdered sugar also sweetens the filling.
How do you make the topping.
I just added it to the notes. It is a chocolate ganache (equal parts chocolate & heavy cream).
What did you use for the chocolate?
I just added it to the notes.
These mini no bake cheesecakes are perfect for gatherings. A delicious dessert that is a hit with everyone, thank you!
these mini cheesecakes are my favourite! bite sized and great for parties
So good! The crispy buttery crust was perfection! These disappeared quick at the potluck, I'll be making these again soon!
Easy and delish. Love the individual serving size too!
I love cheesecake. These are perfect little bites. No-bake is even better. Perfect dessert for entertaining.
Hi ! To keep them cool and ferm put your serving platter on ice.
Great idea!