No Bake Mini Cheesecakes

These No-Bake Mini Cheesecakes are super creamy, rich yet light and not overly sweet. They make the perfect bite-sized dessert that takes minutes to prep.

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 109kcal

Author Maria Doss

Ingredients

For the crust

½ cup graham cracker crumbs
1 tablespoon packed dark brown sugar
2 tablespoons melted butter

For the 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

Instructions

Make the crust

Make crust. Stir ½ cup graham crumbs and 1 tablespoon packed brown sugar together in a small bowl. Add 2 tablespoon melted butter and mix well until the crumbs are evenly moistened. The mixture should look like wet sand and hold together when you pinch it between your fingers.
Press into pan. Line a standard 12-cup muffin pan with paper liners. Add 2–3 tablespoons of graham cracker crumbs to each liner and press firmly into an even layer using a tablespoon measure, the bottom of a ¼-cup measuring cup, or a shot glass with straight sides.
👉 Pressing the crumbs firmly is the key to a sturdy crust that holds together when you remove the no bake cheesecakes.
Chill. Place pan in the fridge for at least 2 hours (or stored up to a day) or until firm.

Make the filling

Make filling. Add 1 block cream cheese and ⅓ cup powdered sugar into a large bowl and beat with an electric beater for about 3 minutes on high or creamy and smooth. Add 2 tablespoon sour cream, 1 teaspoon lemon juice and ½ teaspoon vanilla extract and beat for an additional one minute or combined.
Fill and chill. Divide the cheesecake filling evenly among the 12 chilled crusts, using about 2 tablespoons per cup. Smooth the tops, then refrigerate for at least 8 hours, or until fully set. You can keep the mini cheesecakes covered in the refrigerator for up to 4 days.
Serve. Pipe or dollop whipped cream on top of each cheesecake, top with fresh berries. Keep the cheesecakes chilled until serving time! Peel off the paper liners slowly and gently to keep the graham cracker crust from sticking to the paper and breaking apart.
👉 To make whipped cream, add 1 cup heavy cream, ¼ cup powdered sugar and 1 teaspoon vanilla extract into a large bowl and beat with an electric beater, until thick.

Video

Notes

whipped cream release moisture rapidly, which will cause the cheesecake filling to break down and weep within 24 hours.

If you are serving a crowd, you can pop the cheesecakes into the freezer for about 10 to 15 minutes before setting them out. This makes it much easier for your guests to cleanly peel away the paper when they are ready to eat

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.

Graham crackers - You need about 4 full sheets to make ½ cup crumbs.

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