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Mini No-Bake Cheesecakes with graham cracker crust, topped with mixed fresh berries and berry sauce, served on parchment paper.

Mini No-Bake Cheesecakes

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Delight in these creamy, bite-sized cheesecakes that set perfectly in muffin tins, ready to enjoy without turning on the oven.
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Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 24 Mini Cheesecakes
Course: Dessert, Snack
Cuisine: American, No-Bake
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups 240g graham cracker crumbs (from about 16 full sheet graham crackers finely crushed)
  • ⅓ cup 67g packed light or dark brown sugar (adds sweetness to crust)
  • ½ cup 113g; 8 tablespoon unsalted butter melted (helps bind crust)
Filling
  • 1 cup 240ml cold heavy cream or heavy whipping cream (for whipping to soft peaks)
  • 16 ounces 452g full-fat cream cheese, softened to room temperature (for smooth texture)
  • ⅓ cup 67g granulated sugar (adds sweetness)
  • 2 tablespoon 30g sour cream or plain yogurt at room temperature (adds creaminess)
  • 1 teaspoon fresh lemon juice brightens flavor
  • ½ teaspoon pure vanilla extract enhances flavor
Optional Toppings
  • Fresh berries for garnish
  • Chocolate or caramel drizzle for decoration
  • Crushed nuts for texture

Method
 

  1. Prepare the muffin pan by lining it with paper liners.
  2. Combine graham cracker crumbs and brown sugar in a medium bowl.
  3. Pour in the melted butter and stir until the mixture is evenly moistened.
  4. Divide the crust mixture evenly among the 24 paper liners, pressing firmly into the bottom.
  5. Place the pan in the refrigerator to chill while you prepare the filling.
  6. In a large bowl, whip the cold heavy cream until soft peaks form.
  7. In another bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.
  8. Add sour cream, lemon juice, and vanilla extract to the cream cheese and mix until fully incorporated.
  9. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
  10. Spoon or pipe the filling over the chilled crusts in the muffin liners, dividing evenly.
  11. Refrigerate the mini cheesecakes for at least 3 hours, or until firm.
  12. Optional: top with fresh berries, chocolate or caramel drizzle, or crushed nuts just before serving.

Nutrition

Serving: 75gCalories: 250kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 115mgPotassium: 65mgFiber: 1gSugar: 15gVitamin A: 12IUCalcium: 30mgIron: 0.8mg

Notes

These mini cheesecakes are perfect for parties or a sweet treat at home. Chill them well for that smooth, creamy texture, and top with fresh berries or chocolate drizzle for extra indulgence.

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