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5 from 11 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.
Prep Time1 hr 30 mins
Chill Time8 hrs
Total Time9 hrs 30 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Salt
Servings: 14 people
Calories: 158kcal
Author: Brianna May


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*
  • 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*


  • 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.


  • 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.


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