These No Bake Mini Cheesecakes are easy to make, bite sized, delicious topped with whipped cream or your favorite toppings and are perfect for parties.
No Bake Mini Cheesecakes
This recipe is one of my favorite mini desserts because it's so simple, tasty and versatile. The graham cracker crust is incredibly simple to make and the filling is smooth and creamy. There is no need of using the oven or water bath.
The filling is mildly sweet, smooth and ultra creamy which is an amazing contrast to the crunchy base.
You can top with your favorite toppings like fresh fruits, whipped cream, fruit compotes, chocolate ganache or Nutella . These are perfect to make for parties, pot lucks and get togethers especially during the Holidays since they are small bite sized instead of big ones.
Why You'll Love These Bites?
- Texture and Flavor - Mildly sweet, smooth, subtly tangy and ultra creamy filling which is an amazing contrast to the crunchy base.
- No Bake - There is no need to use the stovetop, oven, water bath or microwave for this recipe.
- Small Bite Sized - These are perfect when you want to serve your guests mini individual desserts that can be enjoyed in 2 to 3 bites. Portion control for the win!
- Make ahead dessert - They are perfect for entertaining, during the Holidays when you are pressed for time like these Easter nests and busy cooking up a feast.
Can You Freeze Them
Yes, they will freeze beautifully! Wrap muffin pan with the baked cheese cakes (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.
What You Need?
- Graham crackers - Regular crackers are perfect, however Oreo cookies or digestive biscuits can be used instead.
- Cream cheese - Make sure to use full fat cream cheese that is thawed overnight at room temperature.
- Sugar - Dark brown sugar adds moisture and caramel notes for the base and white granulated sugar is used for the filling.
- Flavorings - Vanilla extract and lemon juice.
- Sour cream - Use full fat sour cream or plain full fat greek yogurt.
- Butter - Use unsalted or salted butter
What Can I Use Instead of Graham Crackers?
Oreo cookies, digestive biscuits, Marie crackers, chocolate graham crackers or shortbreads (try these brown sugar shortbreads or chocolate shortbread cookies) instead of graham crackers will make them amazingly delicious.
These are amazing served with whipped cream or use any of the following suggestions:
- Salted caramel sauce
- Lemon curd
- Chocolate ganache
- Fresh fruits like strawberry, raspberry, blackberry, blueberry, passion fruit, sliced mango or peaches.
- Blueberry sauce
- Strawberry sauce
- Dulce de leche
- Shaved chocolate
- Any pie filling
- Chopped candied pecans or caramel walnuts
- 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.
- 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 for a luscious cup.
- 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 them 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.
How To Make (Scroll to the bottom of the post for complete recipe)
- Line a muffin pan with cupcake liners - Stir graham cracker crumbs, brown sugar and melted butter and mixed until the crumbs are moistened.
- Freeze - Place the pan in the freezer and freeze for a few hours or firm.
- Make filling - Beat cream cheese and sugar, until light and airy. Add sour cream, lemon juice and vanilla extract and beat to combine.
- Divide - Divide filling on top of frozen crust and smooth top.
- Chill - Refrigerate muffin pan for at least 8 hours to firm up.
- Finish - Top with whipped cream, berries and mint leaves.
How Long Will These Keep For?
These cups will keep for up to 4 days in the fridge or one month in the freezer. Hold on to the toppings until serving time.
FREQUENTLY ASKED QUESTIONS
Infact these are meant to be made ahead and chilled in the refrigerator. So these are perfect for entertaining especially during the Holidays.
You can serve them either way. If you wish to remove the liners, then peel them off slowly making sure not to remove any of the crumbs.
As long as they are well chilled and you remove the paper when cold, it does not stick to the paper when peeling.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More No Bake Delicious Desserts to Try:
No Bake Mini Cheesecakes
- ½ cup graham cracker crumbs
- 1 tablespoon packed dark brown sugar
- 2 tablespoons melted butter
- One 8-ounce block cream cheese room temperature
- ¼ cup white sugar
- ¼ cup sour cream full fat
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
Whipped Cream (optional)
- 1 cup heavy whipping cream
- ¼ cup confectioners sugar
- 1 teaspoon vanilla extract
Additional ingredients (optional)
- Fresh berries
- Mint leaves
- Stir graham crumbs and brown sugar together in a small bowl. Add melted butter and mix well until the crumbs are evenly moistened.
- 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.
- Place pan in the freezer for at least 4 hours (or stored up to a day) or until firm.
- Add cream cheese and white 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 cream1. Add heavy cream, confectioners sugar and vanilla extract into a large bowl and beat with a hand held electric beater, until thick enough to pipe.
- 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.
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
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