No-bake mini cheesecakes are a delightful and easy-to-make dessert perfect for any occasion.
These individual cheesecakes have a creamy texture and a rich flavor that is sure to satisfy your sweet tooth.
The best part is that they require no baking, making them a quick and convenient treat to prepare.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- 4 tablespoons melted butter
For the cheesecake filling:
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the topping:
- Fresh berries (strawberries, blueberries, raspberries)
- Chocolate shavings or sauce (optional)
- Whipped cream (optional)
Instructions
To prepare the crust, combine the graham cracker crumbs, sugar, and melted butter in a mixing bowl.
Mix until the crumbs are fully coated and have a sandy texture.
Divide the mixture evenly into a muffin tin lined with cupcake liners, pressing down firmly to create a compact crust.
Place the tin in the refrigerator to set while you prepare the filling.
For the cheesecake filling, beat the softened cream cheese in a large mixing bowl until smooth.
Add the sugar and vanilla extract, continuing to beat until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Spoon the cheesecake filling over the chilled crusts, filling each liner to the top.
Smooth the tops with a spatula. Return the tin to the refrigerator and chill for at least 4 hours, or until the cheesecakes are firm.
Once set, remove the mini cheesecakes from the muffin tin and remove the liners.
Top with fresh berries, chocolate shavings, or a dollop of whipped cream if desired.
Serve chilled.
Nutritional Facts
This recipe yields approximately 12 mini cheesecakes.
Here are the nutritional facts per cheesecake:
- Calories: 230
- Protein: 3g
- Fat: 18g
- Carbohydrates: 17g
- Fiber: 1g
- Sugars: 12g
- Sodium: 150mg
FAQ’s
Can I use a different type of crust?
Yes, you can substitute the graham cracker crust with other types of cookies, such as Oreos or digestive biscuits, for a different flavor.
How long do these mini cheesecakes last?
Stored in an airtight container in the refrigerator, these mini cheesecakes will last for up to 5 days.
Can I freeze mini cheesecakes?
Yes, you can freeze mini cheesecakes. Place them in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Can I add different flavors to the filling?
Absolutely! You can add various extracts like lemon, almond, or coconut to the filling, or mix in fruit purees or chocolate chips for added flavor.
What can I use instead of heavy whipping cream?
If you prefer a lighter version, you can use a lighter whipping cream or even Greek yogurt. Keep in mind that this might change the texture slightly.