No-Bake Mini Cheesecakes
These no-bake mini cheesecakes are cheesecake without the fuss! They’re creamy, rich, and tangy, and their small size makes them perfect for parties.
Servings: 24
Ingredients
For the crust:
- 18 whole graham crackers (or 2 cups graham cracker crumbs)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted (1 stick)
For the filling:
- 1 cup heavy cream, chilled
- 16 ounces (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon pure vanilla extract
Optional garnishes/toppings:
- fresh berries, canned pie filling (cherry, strawberry, apple, raspberry), whipped cream, and/or chocolate shavings
Instructions
For the crust:
- Place graham crackers in the bowl of a food processor; process the crackers until they are fine crumbs (see note). You should have 2 cups of crumbs.18 whole graham crackers
- In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when pressed.¼ cup granulated sugar, 8 tablespoons unsalted butter, melted
- Line 24 cups of a muffin pan with paper or foil liners. Spoon a heaping tablespoon of the crust mixture into each liner. Use the back of a spoon, your fingers, or the bottom of a measuring cup to press the mixture firmly into the bottom of each liner.
- Place the crusts in the refrigerator to firm up while you prepare the filling.
For the filling:
- In a large mixing bowl, with an electric mixer, whip the chilled heavy cream until stiff peaks form.1 cup heavy cream, chilled
- In a separate mixing bowl, beat the softened cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.16 ounces (2 packages) cream cheese, softened, ½ cup powdered sugar, 2 teaspoons freshly squeezed lemon juice, 1 teaspoon pure vanilla extract
- Gently fold the whipped cream into the cream cheese mixture until well-combined and smooth.
- Remove the muffin pan from the refrigerator. Spoon the cheesecake filling evenly over the crust in each liner, filling them almost to the top. I like to use a cookie scoop. Smooth the tops of the mini cheesecakes with a spatula or the back of a spoon.
- Place the muffin pan in the refrigerator and chill the mini cheesecakes for at least 2 hours, or until firm.
- Once chilled, remove the cheesecakes from the muffin tin. The paper liners can be left on or carefully removed if you prefer. Serve immediately or refrigerate the mini cheesecakes (without toppings) in a covered container until ready to serve.
- To serve, garnish the mini cheesecakes with your choice of fresh berries, pie filling, whipped cream, and/or chocolate shavings, if desired
Video
Notes
- Graham cracker crumbs: If you don't have a food processor, put the crackers in a sturdy resealable bag. Seal it, removing as much air as possible. Use a rolling pin or wine bottle to crush the crackers inside the bag. You can also purchase graham cracker crumbs but we found that they weren't as flavorful.
- Storage: Cheesecakes will keep in the refrigerator in a covered container for up to 3 days but they are best if eaten within 24 hours. They can be frozen in a freezer safe container for up to 3 months. Thaw in the refrigerator before serving.
- Recipe retested and revised 11/2024. Previously posted as Pink Lemonade No-Bake Mini Cheesecakes.
Nutrition
Serving: 1cheesecake without toppings | Calories: 150kcal | Carbohydrates: 14g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 205mg | Potassium: 82mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 272IU | Vitamin C: 0.2mg | Calcium: 82mg | Iron: 0.5mg
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