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    Bites with Bri » Dessert » Mini No Bake Cheesecakes

    Mini No Bake Cheesecakes

    Published: Aug 30, 2022 by Brianna May · This post may contain affiliate links.

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    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. 

    Mini no bake cheesecake with chocolate and raspberries on top.

    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
    • Ingredients & Substitutions
    • How to Make Mini No Bake Cheesecakes
    • Expert Tips & Variations
    • Recipe FAQs
    • More Dessert Recipes
    • Mini No Bake Cheesecakes

    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

    Ingredients needed to make mini no bake cheesecakes.
    • 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

    A 4 photo collage showing how to make the graham cracker crusts.

    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.

    A 4 photo collage showing how to bake the crusts and beat cream cheese.

    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.

    A 4 photo collage showing how to fill the mini cheesecakes.

    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. 
    • 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.
    No bake mini cheesecakes stacked with a variety of toppings.

    Recipe FAQs

    Which is better no-bake or baked cheesecake?

    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. 

    Do mini cheesecakes need to be refrigerated?

    Yes. The whipped cream and cream cheese will melt quickly at room temperature. Store them in the refrigerator until right before serving. 

    How do you harden no-bake cheesecake?

    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. 

    How long do mini cheesecakes last in the fridge?

    These will stay good in the fridge for 3-4 days or in the freezer for 2-3 months. 

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    More Dessert Recipes

    • Easy Strawberry Snack Cake
    • Chocolate Raspberry Tart
    • Simple Carrot Snack Cake with Cream Cheese Frosting
    • Easy Maamoul Recipe (Lebanese Date Filled Cookies)

    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.

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    5 from 79 votes

    Mini No Bake Cheesecakes

    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.
    Servings14 people
    Prep1 hour 30 minutes
    Total9 hours 30 minutes
    Course: Dessert
    Cuisine: American
    Author: Brianna May

    Equipment:

    • Stand Mixer
    • Stand Mixer
    • Mixing Bowls
    • Kitchen Scale
    • Muffin Pan & Liners

    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.

    NUTRITION:

    Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 122mg | Fiber: 0.2g | Sugar: 13g
    Did you make this recipe? Tag me on Instagram!Mention or tag @bites.with.bri_ or use the hashtag #biteswithbri
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    Reader Interactions

    Comments

    1. Becky

      December 14, 2022 at 8:49 pm

      5 stars
      Way better than any other no bake cheesecake recipes! So creamy, tangy and delicious!

      Reply
      • Brianna May

        December 15, 2022 at 5:37 am

        Thank you so much Becky!

        Reply
    2. angelina

      November 20, 2022 at 3:41 pm

      could you use cornstarch instead of the confectioner sugar?

      Reply
      • Brianna May

        November 21, 2022 at 9:05 am

        No! The powdered sugar also sweetens the filling.

        Reply
    3. Sandra

      October 15, 2022 at 8:53 am

      How do you make the topping.

      Reply
      • Brianna May

        October 19, 2022 at 10:52 am

        I just added it to the notes. It is a chocolate ganache (equal parts chocolate & heavy cream).

        Reply
    4. Lisa Deleo

      October 14, 2022 at 10:52 am

      What did you use for the chocolate?

      Reply
      • Brianna May

        October 19, 2022 at 10:53 am

        I just added it to the notes.

        Reply
    5. Lucy

      September 01, 2022 at 1:42 am

      5 stars
      These mini no bake cheesecakes are perfect for gatherings. A delicious dessert that is a hit with everyone, thank you!

      Reply
    6. nancy

      August 31, 2022 at 9:07 am

      5 stars
      these mini cheesecakes are my favourite! bite sized and great for parties

      Reply
    7. Emily

      August 31, 2022 at 8:45 am

      5 stars
      So good! The crispy buttery crust was perfection! These disappeared quick at the potluck, I'll be making these again soon!

      Reply
    8. Debra

      August 31, 2022 at 8:04 am

      5 stars
      Easy and delish. Love the individual serving size too!

      Reply
    9. Gloria

      August 31, 2022 at 7:46 am

      5 stars
      I love cheesecake. These are perfect little bites. No-bake is even better. Perfect dessert for entertaining.

      Reply

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    I am a recipe developer, food photographer, blogger. My goal is to teach you how to cook, not just follow my recipes. I love to cook with bold flavors that are still family friendly. My hubs is a picky eater and all of these recipes are approved by him, so I am sure you and your family will love them too. Learn more about Bri >>

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