No Bake Mini Cheesecakes

Why this recipe works?

It's all about the contrast between the crisp graham cracker crust and the silky smooth, luscious filling. Sour cream loosens up, giving an aerated, smoother and luxurious texture in the cream cheese. It also adds a nice tang and a wonderful base for a sweet topping.

Ingredients

Scroll down to the recipe card below for full information on ingredients and amounts.

1. Graham crackers - Grind your own. Store bought graham cracker crumbs doesn't come close to the crumbs you grind with real graham crackers.
2. 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.
3. Brown sugar - Dark brown sugar adds moisture and caramel notes for the base.
4. White sugar - It helps breaks the cream cheese, and I like to keep to a minimum, so the tangy flavors stand out.
5. Lemon juice - To perk things up.
6. Vanilla extract - Round out the flavor.
7. Sour cream - Use full fat sour cream or plain full fat greek yogurt.
8. Butter - To add flavor and bind the crust.

Pro tip: Try using Oreo cookies, digestive biscuits, Marie crackers, chocolate graham crackers or shortbreads (try these homemade brown sugar shortbreads or chocolate shortbread cookies) instead of graham crackers.

1 & 2. Stir graham cracker crumbs, brown sugar and melted butter, and mix until the crumbs are moistened.

Tip: The mixture should look like wet sand and hold together when you pinch it between your fingers.

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.

3 & 4. Press into paper lined muffin cups. Place the pan in the freezer and freeze for a few hours or firm.

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.

5. This is as easy as it can get! Beat cream cheese and sugar, until light and airy.

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.

6. Add sour cream, lemon juice and vanilla extract and beat to combine.

7. Divide filling (use it all) on top of frozen crust, and smooth top. Refrigerate muffin 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 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.