Description
These Mini No-Bake Cheesecakes are deliciously creamy treats with a buttery graham cracker crust and a smooth, fluffy filling. Perfectly portioned in cupcake liners, they’re easy to make and require no baking for the filling, making them ideal for a quick dessert that sets in the refrigerator.
Ingredients
Scale
Crust
- 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
Filling
- 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)
Instructions
- Prepare pans: Line two standard 12-count muffin pans with cupcake liners and ensure you have space in your refrigerator for both pans.
- Make crust: Pulse graham crackers into fine crumbs if not already done. Combine crumbs with brown sugar and melted butter until the mixture resembles wet sand. Spoon 1 and 1/2 tablespoons of the crust mixture into each cupcake liner and pack tightly with the back of a spoon.
- Optional baking of crusts: Bake the crusts at 350°F (177°C) for 5 minutes to make them sturdier. Let them cool for 10 minutes before adding filling. This step can be skipped for a no-bake crust, but expect a crumbly texture.
- Whip cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
- Make cheesecake filling: Beat cream cheese and granulated sugar on medium speed until smooth and creamy, scraping the bowl as needed. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high speed until fully combined and smooth. Fold whipped cream into the cream cheese mixture slowly using a spatula to maintain airiness.
- Assemble cheesecakes: Transfer about 2 tablespoons of filling over each crust using a spoon or piping bag for a neat finish. Smooth the tops with the back of a spoon.
- Chill: Refrigerate the assembled cheesecakes in the pans for at least 3 hours and up to 2 days. Cover with foil or plastic wrap if chilling longer than 3 hours.
- Serve: Keep refrigerated until serving. Add optional toppings as desired. Note that cheesecakes soften and may stick to liners after 30–60 minutes at room temperature.
- Storage: Store leftovers covered in the refrigerator for up to 5 days.
Notes
- Step 3, baking the crust, is optional but recommended for sturdier crusts.
- You can substitute sour cream with plain yogurt without affecting taste.
- For ease, use a piping bag to fill the crusts, but a spoon works fine as well.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Chilling time is crucial for the cheesecakes to set properly.
- Optional toppings like fresh fruits, chocolate, or caramel enhance flavor and presentation.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 55 mg
