These No Bake Mini Cheesecakes are super creamy, rich yet light, not overly sweet, full of cream cheese goodness and are impressive enough for parties. There's no gelatin - Just mix, whip and chill!
I wanted bite sized versions of a cheesecake, that was super easy to make and perfect to serve for parties, like the no bake mini chocolate cheesecakes.
What's are no bake mini cheesecakes? It's made the same way as a classic cheesecake recipe, into bite size cup portions, using a muffin tin that you pop into the fridge instead of the oven. There's no water bath, sinking or cracking cheesecakes to worry about or even gelatin, like in my mini pecan pie cheesecake recipe.
I stayed true to the classic and used sweet and spicy graham cracker crumb crusts, with the strong molasses flavor. It maintains it's crunch under the creamy filling.
For the filling, I wanted a full-on cheesecake flavor with cream cheese goodness, yet sturdy when held in your hand, and not overly sweet. Using only cream cheese and sour cream, resulted in a tangy flavor without being overly sweet.
It's all about the contrast between the crisp graham cracker crust and the silky smooth, luscious filling. Sour cream loosens up the no bake cheesecake filling, giving an aerated, smoother and luxurious texture.
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Why you'll love it?
- No baking or cooking required
- Ultra creamy and luscious filling
- No water bath
- No eggs
- Don't have to worry about cheesecake cracking
- Perfect for Thanksgiving, Christmas, parties or weddings
- Ideal bite size for kids
- Bite size, single serve dessert
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Graham crackers - Grind your own as in the mini pumpkin cheesecake recipe. Store bought graham cracker crumbs doesn't come close to the crumbs you grind with real graham crackers.
- Cream cheese - Philadelphia cream cheese is always my go-to. Use the block kind and not from the tubs. They are better suited to spread on your morning bagels. Also, make sure to use full fat variety, so that it sets firm in the no bake mini cheesecakes.
- Brown sugar - Dark brown sugar adds moisture and caramel notes for the base.
- Confectioners sugar - The small amount of cornstarch in the confectioners sugar helps to thicken the no bake cheesecake filling.
- Lemon juice - To perk things up.
- Vanilla extract - Round out the flavor.
- Sour cream - Use full fat sour cream or plain full fat greek yogurt.
- Butter - To add flavor and bind the crust.
Pro tip: Try using Oreo cookies, digestive biscuits, Marie crackers, chocolate graham crackers or shortbreads, instead of graham crackers.
How to make?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
Pro tip: To make graham cracker crumbs, place the crackers in a food processor and blitz until they become fine crumbs. It takes 10 to 20 seconds in my food processor.
Tip: The key to a sturdy crust is pressing the crumbs firmly using a tablespoon measure, ¼ cup measure or even shot glass with straight sides.
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Pro tip: Use room temperature cream cheese! Otherwise, you'll end up small chunks of unmixed cheese, which is not a pleasant experience, especially when you are aiming for an ultra-creamy consistency.
Step 7 - Refrigerate pan for at least 8 hours to firm up.
Pro tip: Refrigerate the no bake mini cheesecakes for at least 8 hours, but overnight is better. This makes for a great make-ahead dessert!
How to serve?
Decorate as you wish! In this no bake mini cheesecake recipe, I’ve decorated with sweetened whipped cream and berries. I’ve piped the cream on using a star tip nozzle, but you could also just dollop the cream, using an ice cream scoop. Few fresh berries and a sprig of mint, makes it extra pretty!
More decorating ideas
- A drizzle of salted caramel sauce, lemon curd, blueberry sauce, dulce de leche or strawberry sauce.
- Chopped or sliced fresh fruits like berries, passion fruit, chopped mango or peaches.
- Chocolate shavings
- Fruit compote
It's a great choice for your Easter menu, Thanksgiving recipe or as Summer recipe, when you don't want to be anywhere near the stove or kitchen.
Storage & Freezing
Keep the no bake mini cheesecakes in the fridge for up to 4 days, but hold on to the toppings until serving time. In fact these are meant to be made ahead and chilled in the refrigerator. So these are perfect for entertaining especially during the busy holiday season.
To Freeze - Wrap muffin pan with the assembled no bake mini cheesecakes (without any toppings) tightly with plastic wrap, and then with aluminium foil. Place pan in the freezer and freeze for up to a month. Thaw overnight in the refrigerator, top with your favorite toppings and serve.
Helpful tips
- Use room temperature cream cheese - It is critical that your block of cream cheese is at room temperature to make an ultra creamy and smooth filling. Leave it out the night before or zap in the microwave for 20 seconds at 50% power.
- Cream cheese - Make sure to use brick style and not the spread that is sold in tubs. Also use full fat and not reduced fat.
- Greek yogurt - Use plain full fat green yogurt instead of sour cream.
- Standard muffin pan - Use standard muffin pan instead of mini pan.
- Full fat dairy - Use full fat cream cheese and sour cream.
- Crust - Try your favorite cookies or oreos instead of graham crackers.
- Adjust Serving size - Halve the recipe to make 6 or double the recipe to make 24 bites.
- Serve cold - Make sure you remove no bake mini cheesecakes from the fridge just before serving.
- Remove paper liners gently - When removing the paper liners, make sure that you do it slowly, so you don't remove any of the crumb with it.
- Whipped cream - The given recipe makes a stabilized whipped cream (due to the cornstarch) and holds well for a couple of days in the fridge. However, if you use the canned whipped cream or make using regular white sugar, then hold on to the decorating just before serving time.
- Graham crackers - You need about 4 full sheets to make ½ cup crumbs.
Recipe FAQs
You can serve them either way. If you wish to remove the liners, then peel them off gently, making sure not to remove any crumbs.
As long as they are well chilled and you remove the paper when cold, it does not stick to the paper when peeling.
Philadelphia, block style cream cheese is best suited for cheesecakes. It sets firm when chilled, making it perfect for a no bake recipe. Also make sure to use full fat and not low fat or reduced fat.
More no bake treats
No Bake Mini Cheesecakes
Ingredients
Crust
- ½ cup graham cracker crumbs
- 1 tablespoon packed dark brown sugar
- 2 tablespoons melted butter
Filling
- 1 block (8-ounce) cream cheese, room temperature use full fat variety
- ⅓ cup Powdered sugar
- 2 tablespoons sour cream or use plain Greek yogurt
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Whipped Cream (optional)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Additional ingredients (optional)
- Fresh berries
- Mint leaves
Instructions
Make Crust
- Stir graham crumbs and brown sugar together in a small bowl. Add melted butter and mix well until the crumbs are evenly moistened.Tip: The mixture should look like wet sand and hold together when you pinch it between your fingers.To make graham cracker crumbs, place the crackers in a food processor and blitz until they become fine crumbs. It takes 10 to 20 seconds in my food processor.
- Line a standard 12-cup muffin pan with paper liners and spoon about 2-3 tablespoons measure graham cracker crumbs into each liner.
- Press down firmly to flatten using a tablespoon measure or the bottom of a ¼-cup measuring cup.Tip: The key to a sturdy crust is pressing the crumbs firmly. I like to use a tablespoon measure, ¼ cup or even shot glass with straight sides.
- Place pan in the freezer for at least 4 hours (or stored up to a day) or until firm.
Make Filling
- Add cream cheese and powdered sugar into a large bowl and beat with a hand held electric beater for about 4 minutes on high or creamy and smooth.
- Add sour cream, lemon juice and vanilla extract and beat for an additional one minute or combined.
- Divide filling (about 2 tablespoons) evenly on top of the 12 frozen crusts. Smooth top and place pan in the refrigerator for at least 8 hours (or stored for up to 4 days).
- Make whipped cream - Add heavy cream, powdered sugar and vanilla extract into a large bowl and beat with a hand held electric beater, until thick enough to pipe.
Finish
- Spoon whipped cream into a pastry bag fitted with a large star tip and pipe swirls on top of each cheesecake, top with fresh berries and mint leaves.
- Store cheesecakes in the refrigerator until serving time.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Sabina Krishna
Awesome!
I want to make this but I have a question. What is the setting agent in this recipe? You've not used gelatin or agar agar, then will it hold shape for long?
Appreciate your response
Thanks so much
Maria Doss
Hi Sabina, The recipe doesn't include a setting agent. Instead, the cream cheese naturally firms up when refrigerated, which helps to maintain the filling's structure. Please be aware that these mini cheesecakes are best served cold, directly from the fridge - Maria