Description
Mini No-Bake Cheesecakes are a simple, creamy dessert with a graham cracker crust and light filling, perfect for any occasion or a sweet indulgence.
Ingredients
Scale
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs
- 1/3 cup packed light or dark brown sugar
- 1/2 cup unsalted butter, melted
- For the Filling:
- 1 cup cold heavy cream
- 16 ounces full-fat brick cream cheese, softened to room temperature
- 1/3 cup granulated sugar
- 2 Tablespoons sour cream or plain yogurt, at room temperature
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Optional toppings (such as fruit, chocolate, or caramel)
Instructions
- Line two standard 12-count muffin pans with cupcake liners. Crush the graham crackers and mix with brown sugar and melted butter. Press mixture into each liner to form the crust.
- Optional: Preheat oven to 350°F (175°C) and bake the crust for 5 minutes. Allow to cool for 10 minutes.
- Whip the heavy cream to stiff peaks. In a separate bowl, beat cream cheese with sugar until smooth. Add sour cream, lemon juice, and vanilla extract. Mix until smooth.
- Gently fold whipped cream into the cream cheese mixture. Spoon or pipe the filling into each cupcake liner, smoothing the tops.
- Cover with plastic wrap or foil and refrigerate for at least 3 hours or overnight to set.
Notes
- Ensure cream cheese is softened to avoid lumps.
- Don’t over-mix the whipped cream to keep the filling light.
- If cheesecakes don’t set, allow more time in the fridge.
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional)
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 220
- Sugar: 16g
- Sodium: 130mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Mini No-Bake Cheesecakes, no-bake cheesecake recipe, easy mini cheesecakes, graham cracker crust, homemade mini cheesecakes