No Bake Mini Cheesecakes

These No Bake Mini Cheesecakes are super creamy, rich yet light, not overly sweet and are great for parties. There's no gelatin - Just mix, whip and chill!

Course Dessert

Cuisine American

Keyword mini cheesecake bites, mini cheesecakes, no bake mini cheesecakes

Prep Time 12

Cook Time 0

Additional Time 12

Total Time 12 12

Servings servings

Calories 205kcal

Author Maria Doss

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
¼ cup white sugar
¼ cup sour cream, or use greek yogurt
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

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.
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.
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 using a tablespoon measure, ¼ cup measure 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 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 cream - 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.
Tip: The use of confectioners sugar to whip cream, makes a stabilized whipped cream, 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.

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.

Video

Notes

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.

Greek yogurt - Replace plain green yogurt instead of sour cream.

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 graham cracker 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.

Nutrition