Name: No-Bake Mini Cheesecakes Recipe
Prep time: 3 h 25 min
Cook time: 5 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 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; 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 (e.g., fresh berries, chocolate shavings, caramel sauce)

There’s something so satisfying about a creamy, dreamy cheesecake, and if you want it without even turning on the oven, you’re in for a treat. This No-Bake Mini Cheesecakes Recipe is my go-to for quick, individual desserts that have all the rich flavor and smooth texture I crave, with none of the fuss.

The image shows four small tarts on a pink cake stand with a scalloped edge, sitting on a light green cloth on a white marbled surface. Each tart has three visible layers: a bottom crumbly light brown crust, a middle thick layer of smooth white cream, and a top layer of fresh berries including red strawberries, dark blackberries, and small blue blueberries. The berries are arranged neatly and look shiny and fresh. The background is plain and light, making the tarts and cake stand the focus. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make No-Bake Mini Cheesecakes Recipe
Top Tip
How to Serve No-Bake Mini Cheesecakes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
No-Bake Mini Cheesecakes Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these mini cheesecakes. They’re ridiculously easy to whip up and make the perfect little indulgence anytime—plus, they look super cute when served in individual cupcake liners.

Super Simple: No complex baking skills needed, just mix, chill, and enjoy.
Perfect Portions: Makes 24 mini cheesecakes—ideal for parties or just sharing with friends.
Customizable Toppings: Fresh berries, caramel drizzle, or chocolate shavings make these your own.
Quick Prep: Ready in about 25 minutes, then just 3 hours of chilling.

Ingredients & Why They Work

Before you start, make sure to gather all your ingredients. I always recommend buying full-fat cream cheese and heavy cream for that rich, velvety texture—and don’t skip the graham cracker crumbs for the classic crunchy crust.

Flat lay of a small white ceramic bowl filled with fine golden graham cracker crumbs, a small white bowl containing light brown packed sugar, a white ceramic bowl holding glossy melted unsalted butter, a simple white bowl with cold heavy cream softly whipped into stiff peaks, a block of smooth full-fat cream cheese at room temperature, a small white bowl of fine white granulated sugar, a small white bowl with creamy pale sour cream, a fresh whole lemon cut in half showing bright yellow pulp, and a small white bowl with clear fresh lemon juice alongside a tiny white bowl with translucent pure vanilla extract placed in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Graham cracker crumbs: The base that gives these cheesecakes their signature buttery, slightly sweet crunch.
Brown sugar: Adds a touch of deep sweetness and helps bind the crust together.
Unsalted butter: Melts into the crumbs to create a sturdy, flavorful crust.
Cold heavy cream: Whipped to stiff peaks, it brings lightness and fluffiness to the filling.
Full-fat cream cheese: The star ingredient—smooth and creamy, giving the cheesecake its classic tangy richness.
Granulated sugar: Sweetens the filling without overpowering the cream cheese flavor.
Sour cream or plain yogurt: Adds subtle tang and keeps the filling perfectly creamy.
Fresh lemon juice: Brightens up the rich filling with a natural zing.
Pure vanilla extract: Enhances the overall flavor with warm, fragrant notes.
Optional toppings: Fresh berries, chocolate shavings, or caramel sauce are delightful ways to personalize each mini cheesecake.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this No-Bake Mini Cheesecakes Recipe is how easy it is to customize! Whether you want to keep it classic or jazz it up with fun flavors and toppings, these bite-sized treats are a fantastic blank canvas.

Berry Bliss Variation: I love adding fresh mixed berries on top—like blueberries, raspberries, and sliced strawberries. They add a refreshing burst of color and tartness that balances the creamy sweetness perfectly.
Chocolate Swirl Twist: Swirl some melted dark chocolate or peanut butter into the cheesecake filling before chilling. It creates a gorgeous marbled effect and adds decadent richness.
Vegan-Friendly Option: Swap the cream cheese and heavy cream for vegan alternatives like cashew cream and coconut cream. The texture is wonderfully creamy, and it’s a great way to accommodate plant-based diets.
Seasonal Spice Touch: For fall, try stirring a pinch of cinnamon or pumpkin pie spice into the crust mixture. It makes these little cheesecakes feel like your favorite cozy seasonal dessert!

Step-by-Step: How I Make No-Bake Mini Cheesecakes Recipe

A small cupcake with three layers sits on crinkled light brown paper: the bottom layer is a golden-brown cake, the middle layer is thick, smooth white cream, and the top layer has red strawberry sauce with pieces of fresh strawberries, a dark shiny blackberry, and a small green mint leaf on top, all set against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Pans and Crust

Start by lining two standard 12-count muffin pans with cupcake liners—this recipe yields 24 mini cheesecakes, so you’ll need both pans ready. Make sure there’s enough space in your fridge to chill them once assembled. For the crust, pulse graham crackers into fine crumbs if needed, then mix with brown sugar and melted butter until the texture resembles wet sand. Press about 1½ tablespoons of this mixture firmly into each liner. Packing the crust down tightly helps create a sturdy base that holds the filling well.

Step 2: Optional Baking for a Stronger Crust

This step is optional but highly recommended! Pop the crust-lined pans into a preheated 350°F (177°C) oven for 5 minutes. Baking solidifies the crust, making it less crumbly and easier to eat. After baking, let them cool completely for about 10 minutes before adding the luscious filling. If you’re skipping the oven, the crust will be softer and a little crumbly, so just handle carefully when serving.

Step 3: Whip the Cream to Stiff Peaks

Grab your mixer with the whisk attachment and whip the cold heavy cream on medium-high speed for about 3 minutes, or until stiff peaks form. You’ll know it’s ready when the cream holds a firm shape and doesn’t slump when you lift the whisk. Set it aside gently so it stays fluffy for folding later.

Step 4: Make the Creamy Cheesecake Filling

Using the paddle or whisk attachment, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and creamy. Stop occasionally to scrape down the bowl with a silicone spatula to incorporate any lumps — this step is key for a velvety filling. Then, add the sour cream (or plain yogurt), fresh lemon juice, and vanilla extract and continue mixing on medium-high until everything is well combined and silky.

Step 5: Fold in the Whipped Cream

To keep the filling light and airy, gently fold in the whipped cream using a spatula. Turn the bowl slowly and fold the ingredients together carefully, so you don’t deflate the whipped cream. This gives your cheesecakes that luscious, fluffy texture we all crave.

Step 6: Assemble Your Mini Cheesecakes

Transfer approximately 2 tablespoons of the filling onto each crust. You can spoon it on or, for a more polished look, use a piping bag fitted with a round or star tip. Piping makes it easier to control portions and gets you those smooth, pretty tops. Smooth the surface with the back of a spoon if needed.

Step 7: Chill Until Set

Place the pans in the refrigerator and chill for at least 3 hours. This chilling time is crucial—it allows the filling to firm up properly, turning soft cream into a sliceable, spoonable cheesecake delight. If you plan to store them longer than 3 hours, cover the pans with foil or plastic wrap to prevent fridge odors from sneaking in.

Step 8: Serve and Savor

Keep the mini cheesecakes refrigerated until ready to enjoy. Before serving, top with fresh fruit, chocolate shavings, caramel drizzle, or any other toppings you love. Remember, they start to soften and stick to liners after 30–60 minutes at room temperature, so enjoy them soon after removing from the fridge.

Top Tip

Making these No-Bake Mini Cheesecakes Recipe turn out perfectly creamy and well-set can be so simple with a few key tips I've picked up along the way. Here are my favorite insider nuggets to help you achieve cheesecake success every time!

Perfectly Softened Cream Cheese: Be sure to let your cream cheese come fully to room temperature before mixing—it blends so smoothly and avoids any lumpy texture in your filling.
Optional Crust Baking: I used to skip baking the crust, but I learned that just 5 minutes at 350°F (177°C) gives it that sturdy, buttery base that holds up beautifully without crumble.
Folding Technique: Gently fold the whipped cream into the cream cheese mixture using a spatula instead of mixing vigorously—this keeps your filling light, fluffy, and dreamy.
Chilling Time Is Crucial: Resist the urge to rush! Refrigerate the assembled cheesecakes for at least 3 hours so they fully set into those perfect little treats.

How to Serve No-Bake Mini Cheesecakes Recipe

The image shows a close-up of two scenes side by side on a white marbled surface. On the left is a clear glass bowl filled with a crumbly, light brown mixture that looks coarse and slightly moist, with a spoon partially buried in it. On the right is a dark gray metal muffin tin with white paper liners pressed inside the cups. Each liner holds a pressed layer of the same crumbly, light brown mixture forming flat, even bases. The texture of the mixture is grainy and compact in both images. photo taken with an iphone --ar 2:3 --v 7

Garnishes

The beauty of these mini cheesecakes is how easily customizable they are with toppings. Fresh berries like raspberries, blueberries, or sliced strawberries add a pop of color and a bright contrast to the creamy filling. You can also sprinkle chocolate shavings or drizzle caramel sauce for a rich, decadent finish. For a refreshing twist, a small dollop of lemon curd or a few mint leaves work wonders. The toppings truly make each bite a delightful surprise!

Side Dishes

These mini cheesecakes stand out beautifully on their own, but if you're looking to round out your dessert spread, consider fresh fruit salad, a light glass of sparkling wine, or a side of coffee or tea. They pair wonderfully with a crisp fruit sorbet on the side if you want something cool and refreshing to complement the creamy richness.

Make Ahead and Storage

Storing Leftovers

After enjoying your mini cheesecakes, store any leftovers tightly covered in the refrigerator. They stay fresh and delicious for up to 5 days—perfect for prepping in advance or enjoying over several days.

Freezing

You can freeze these mini cheesecakes to savor later! Place them in an airtight container or freezer-safe box and freeze for up to 1 month. When ready to enjoy, thaw them overnight in the refrigerator to preserve their creamy texture.

Reheating

No reheating needed here! Serve these No-Bake Mini Cheesecakes chilled straight from the fridge. If you prefer them slightly softer, let them sit at room temperature for about 10–15 minutes before serving, but keep in mind they start to soften and stick to liners after longer than 30–60 minutes.

Frequently Asked Questions:

Can I skip baking the crust in this No-Bake Mini Cheesecakes Recipe?

Yes! Baking the crust is optional. It helps make the crust sturdier, but if you skip it, your cheesecakes will still set well, although the crust might be a bit crumblier.

What can I use instead of sour cream in the filling?

You can substitute sour cream with plain yogurt. It won’t drastically change the taste or texture and works just fine as a creamy tangy addition.

How long should I refrigerate the cheesecakes to set properly?

Refrigerate the assembled cheesecakes for at least 3 hours, though you can chill them up to 2 days before serving for best results.

Can I make these mini cheesecakes ahead of time?

Absolutely! These mini cheesecakes store well in the refrigerator for up to 5 days, making them perfect for making in advance for gatherings or treats throughout the week.

Final Thoughts

There’s something undeniably joyful about these No-Bake Mini Cheesecakes Recipe — creamy, perfectly portioned delights that you can whip up without turning on your oven. Whether it’s a weeknight treat or a last-minute party dessert, they never disappoint. I hope this recipe brings you as much joy and sweet satisfaction as they’ve brought to my kitchen. Happy no-baking and even happier indulging!