No-Bake Mini Cheesecakes

These No-Bake Mini Cheesecakes are an easy-to-make dessert with a buttery graham cracker crust, sweet, tangy flavor, and creamy texture.

Prepared in individual portions using a muffin tin, this simple recipe is a great make-ahead dessert for dinner parties. It is also easy to transport to potlucks and picnics!

These mini cheesecakes are quick and easy! You only need 15 minutes of active time to prepare them! They are easy enough for beginner cooks and a great recipe to make with kids!

As easy as this recipe is to make, it is even easier to serve because these cheesecake cups are mini-sized, so you don't have to mess with cutting them. It is perfect for a dessert buffet!

If you love no-bake desserts like cherry cream cheese pie, then this is another one to add to your favorites! This no-bake cheesecake recipe chills and sets in the fridge. Since you don't need to use an oven, it is a great recipe to make in the summer!

Ingredients and Substitutions

Graham Crackers: Save yourself some time and buy graham cracker crumbs. If you can't find them, you can use the whole crackers. Crush them in a food processor or place them in a ziplock bag and gently pound them with a rolling pin until they are fine crumbs. Substitute digestive crackers, vanilla wafers cookies, or Oreos.

Brown Sugar: Brown sugar is best for making no-bake cheesecake bites because it contains more moisture than white sugar and helps the cookies in the crust stick together. If you want to sub granulated sugar, I recommend baking the crust to help it set.

Heavy Cream: Use heavy whipping cream with at least 35% fat. It whips up firmer and keeps its shape longer than whipped cream with lower fat content. 

Cream Cheese: The signature flavor in cheesecake. Be sure to use blocks of full-fat cream cheese rather than tubs. The tubs often have too much moisture and alter the consistency of the cheesecake. Use room-temperature cream cheese.

Powdered Sugar: Sweetens and thickens the cheesecake without adding the grainy texture granulated sugar can sometimes give. However, you can substitute granulated sugar if that's what you have on hand.

Sour Cream: Gives the creamy cheesecake filling additional flavor while providing a thicker texture. Use Greek yogurt can also be used.

Lemon Juice: The lemon creates a chemical reaction with the sour cream which helps the cheesecake set. It also adds flavor.

How to Make No-Bake Mini Cheesecakes

1) Make the Mini Graham Cracker Crusts

• Line a regular-sized muffin pan with cupcake liners.
• Mix the graham cracker crumbs, brown sugar, and melted butter in a bowl until the mixture is the consistency of wet sand. 
• Add about 1 ½ tablespoons of the graham cracker crust to each cupcake liner and press firmly with the back of a spoon.
• For added stability, you can bake the crusts for 5 minutes at 350°F (180°C), though this step is optional. If you do bake them, let them cool before filling. If you don't bake them, put them in the refrigerator for an hour.

2) Make the Whipped Cream

• Beat cold heavy cream in a large mixing bowl with an electric hand mixer until it forms stiff peaks.
• The whipped cream is ready when the tips do not curl over but rather stand straight up from the bowl. 

3) Make the Filling

• Beat room-temperature cream cheese and powdered sugar in a separate large bowl until the mixture is creamy.
• Add the sour cream, vanilla extract, and lemon juice to the cream cheese mixture and beat again on low speed for one minute.
• Use a rubber spatula to fold the whipped cream gently into the cream cheese filling. 
• Be careful you don’t overmix and deflate the whipped cream.

4) Refrigerate to Set

• Use a medium scoop to add about two tablespoons of the cheesecake batter to the top of the crust in the cupcake liner. You can also use a piping bag for filling as well.
• Use an offset spatula to smooth out the top.
• Refrigerate the mini cheesecakes for at least three hours or overnight before serving so that they can firm up.

Is No Bake Cheesecake as Good as Baked Cheesecake?

No-bake cheesecake is different from baked cheesecake in texture and flavor, but it is just as delicious!

Cheesecakes that aren't baked tend to be lighter, creamier, and fluffier than baked cheesecake. And it doesn't have the same dense, rich texture that comes from the eggs added in baked cheesecake recipes.

I love both and tend to think of them as two completely different desserts. You can read more about the differences between the two in this post on baked vs. no-bake cheesecake.

Toppings and Variations

You can create a lot of different flavors by using your favorite toppings! You can even serve up individual cheesecakes with bowls of toppings and let everyone make their own. Here are a few ideas for inspiration. 

• Fresh Berries: I especially love a combination of blueberries, raspberries, and blackberries.
• Fruit Sauce: Instead of fresh fruit, use your favorite fruit sauce to drizzle over the top. You can make this homemade strawberry pie filling or use a store-bought cherry pie filling. 
• Peanut Butter Cup: Chocolate and peanut butter make a winning combination. Add dark chocolate sauce along with peanut butter sauce and then sprinkle chocolate chips on top.
• Turtle Cheesecake: Top with your favorite rich caramel sauce, a drizzle of chocolate sauce, and toasted nuts. 
• Chocolate Crust: Swap the graham cracker crust for a chocolate crust using chocolate wafer cookies or Oreo cookies instead of graham crackers.
• Cookie Crust: You can also use crushed-up vanilla wafers, ginger snaps, or shortbread as a replacement for the graham crackers in the crust.
• Whipped Cream: Top each mini cheesecake with a rosette of homemade whipped cream. You can even add a piece of fresh mint and a dusting of powdered sugar or cocoa sugar mixture.

How to Store Mini Cheesecakes

Refrigerator: Wrap the individual cheesecakes tightly with plastic wrap or place them in an airtight container. They will keep for 3-4 days when stored in the coldest part of your fridge. Here's an excellent resource for more insights into how to store cheesecake properly.

Freezer: These mini desserts also freeze beautifully! Simply wrap each cup in plastic wrap, and transfer them to a freezer-safe Ziploc bag or container. They'll keep in the freezer for up to 3 months. Just thaw the cheesecakes overnight in the refrigerator before serving.

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