Description
Mini No-Bake Cheesecakes are a delightful dessert that requires no baking. They feature a graham cracker crust and a creamy filling, making them perfect for any occasion.
Ingredients
Scale
- Crust:
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (113g) unsalted butter, melted
- Filling:
- 1 cup (240ml) cold heavy cream
- 16 ounces (452g) full-fat brick cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 2 tablespoons (30g) sour cream or plain yogurt
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Optional toppings
Instructions
- Line two standard 12-count muffin pans with cupcake liners.
- Prepare the crust by processing graham crackers into crumbs and mixing with brown sugar and melted butter.
- Spoon 1 and 1/2 tablespoons of crust mixture into each liner and pack it down.
- If desired, bake crusts at 350°F (177°C) for 5 minutes, then cool for 10 minutes.
- Make the filling by whipping cold heavy cream to stiff peaks.
- Beat cream cheese and granulated sugar until smooth, then add sour cream, lemon juice, and vanilla extract.
- Fold whipped cream into the cheesecake filling until combined.
- Spoon or pipe about 2 tablespoons of filling over each crust and smooth the tops.
- Refrigerate for at least 3 hours or up to 2 days.
- Serve chilled with optional toppings.
Notes
- Make ahead: Cheesecakes can be made 1-2 days in advance.
- Freezing: Freeze in a single layer in a freezer-friendly container for up to 3 months.
- Thaw in the refrigerator for 24 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Mini No-Bake Cheesecakes, Cheesecake, Dessert