Craving a rich, creamy, and perfectly portioned dessert without turning on your oven? This No-Bake Mini Cheesecake recipe is your answer. It delivers that classic tangy cheesecake flavor and a buttery graham cracker crust in a delightful individual serving. These little treats are perfect for parties, gatherings, or just a simple weeknight indulgence.
We’ve designed this recipe to be incredibly simple and foolproof. In just a few easy steps, you’ll have impressive desserts chilling in the fridge, ready to be devoured. Let’s get started on what will surely become one of your favorite easy dessert recipes.
Why This No-Bake Mini Cheesecake Recipe is a Must-Try
You’ll fall in love with this recipe for so many reasons. First, it’s completely no-bake, making it ideal for hot summer days or when your oven is occupied. Second, the individual portions are perfect for serving and eliminate the stress of slicing a full-sized cheesecake. Finally, they are incredibly versatile—you can customize the toppings for any occasion or season!
Essential Ingredients You’ll Need
This simple recipe uses common ingredients you might already have on hand. Here’s what you’ll need to gather.
For the Graham Cracker Crust
Graham Cracker Crumbs: The classic cheesecake base. You can buy pre-made crumbs or crush whole graham crackers yourself.
Unsalted Butter: Melted butter binds the crumbs together to create a firm, delicious crust.
Granulated Sugar: Adds just a touch of sweetness to the crust.
For the Creamy Cheesecake Filling
Cream Cheese: Use full-fat, block-style cream cheese, and make sure it’s softened to room temperature for a smooth, lump-free filling.
Heavy Whipping Cream: This is the secret to a light, airy, and stable no-bake filling. It must be very cold to whip properly.
Powdered Sugar: Sweetens the filling and helps it set firm.
Sour Cream: Adds that signature tangy flavor that makes cheesecake so irresistible. Full-fat works best.
Lemon Juice: A little fresh lemon juice brightens up the flavors.
Vanilla Extract: Pure vanilla extract enhances all the other flavors.
Step-by-Step Instructions
Follow these simple steps to create perfect individual no-bake cheesecakes.
Step 1: Prepare the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press about 1.5 tablespoons of the mixture firmly into the bottom of each liner in a 12-cup standard muffin tin. Use the bottom of a small glass or a spice jar to pack it tightly. Place the tin in the freezer while you prepare the filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s completely smooth and creamy. Add the powdered sugar, sour cream, lemon juice, and vanilla extract, and beat again until well combined. In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two or three additions until just combined. Be careful not to overmix, as this can deflate the whipped cream.
Step 3: Assemble and Chill
Remove the muffin tin from the freezer. Evenly divide the cheesecake filling among the 12 cups, smoothing the tops with a small spatula or the back of a spoon. Cover the muffin tin with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.
Assembling these sweet treats is part of the fun!
Pro Tips for Perfect Mini Cheesecakes
For bakery-quality results, keep these simple tips in mind:
Use Room Temperature Ingredients: Your cream cheese and sour cream MUST be at room temperature to ensure a silky-smooth, lump-free filling.
Use Cold Heavy Cream: For the filling to set properly, the heavy cream must be very cold to whip into stable, stiff peaks. Chilling your bowl and beaters also helps!
Pack the Crust Tightly: A firmly packed crust is key to ensuring it holds together. Don’t be afraid to apply pressure.
Chill Thoroughly: Don’t rush the chilling process! The cheesecakes need at least 6 hours to set properly. Overnight is even better for the firmest texture. If you love no-bake treats, you should also try these incredible no-bake Oreo truffles.
The perfect creamy texture in every single bite.
Fun Variations and Topping Ideas
One of the best things about this No-Bake Mini Cheesecake recipe is how easy it is to customize. Here are a few ideas to get you started.
Crust Variations
Oreo Crust: Substitute graham cracker crumbs with finely crushed Oreo cookies (filling and all!).
Biscoff Crust: Use crushed Biscoff cookies for a spiced, caramelized flavor.
Pretzel Crust: For a sweet and salty kick, use crushed pretzels instead of graham crackers.
Topping Ideas
Fruit Toppings: Fresh berries, cherry pie filling, lemon curd, or a simple strawberry coulis.
Chocolate & Caramel: A drizzle of chocolate ganache, caramel sauce, and a sprinkle of sea salt.
Whipped Cream: A simple dollop of freshly whipped cream and some chocolate shavings. For another treat that pairs well with chocolate, check out these Red Velvet Blossom Cookies.
Storing Your Mini Cheesecakes
Store your mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. To freeze, place the cheesecakes on a baking sheet until firm, then wrap each one individually in plastic wrap and place them in a freezer-safe bag. Thaw in the refrigerator before serving.
For the best results, they need to chill in the refrigerator for at least 6 hours to set properly. Chilling them overnight is even better for a firmer texture.
Yes! You can assemble them in small glass jars, ramekins, or silicone baking cups placed on a baking sheet. This makes for a great alternative presentation.
Using paper or silicone liners is the easiest way to ensure they come out perfectly. Simply peel the liner away once the cheesecake is fully chilled and firm.
You can easily substitute the graham crackers with crushed Oreo cookies, Biscoff cookies for a spiced flavor, or even finely crushed pretzels for a delicious sweet and salty combination.
These are a perfect make-ahead dessert! You can prepare them up to 3 days in advance and store them covered in the refrigerator. Just be sure to add any fresh toppings right before serving.
More Delicious Desserts to Try
If you enjoyed this simple recipe, you’re in the right place! We believe in making delicious food accessible to everyone, from quick weeknight meals to show-stopping desserts. Explore our collection of easy baking recipes for more inspiration.
We hope you love this No-Bake Mini Cheesecake recipe as much as we do! If you make it, please leave a comment below and let us know your favorite toppings. For more visual inspiration and recipes, be sure to follow us on Pinterest!
Perfectly portioned and impossible to resist!
No-Bake Mini Cheesecake Recipe
FL Recipes
No-Bake Mini Cheesecake Recipe (Quick & Easy!)
This foolproof No-Bake Mini Cheesecake recipe delivers rich, creamy, and perfectly portioned desserts. With a buttery graham cracker crust and a tangy cream cheese filling, it's the ultimate easy treat for any occasion, no oven required!
1.5cupsgraham cracker crumbsfrom about 10 full sheets
6tbspunsalted buttermelted
1/4cupgranulated sugar
For the Cheesecake Filling
16ozcream cheesefull-fat, block-style, softened to room temperature
1cupheavy whipping creamvery cold
1cuppowdered sugar
1/4cupsour creamat room temperature
1tbspfresh lemon juice
1tspvanilla extract
Equipment
1 12-cup standard muffin tin
12 Paper or silicone liners
1 Electric Mixer
Method
In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until it resembles wet sand. Press about 1.5 tablespoons of the mixture firmly into the bottom of 12 muffin tin liners. Freeze while you make the filling.
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, lemon juice, and vanilla, and beat until combined. In a separate chilled bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture.
Divide the filling evenly among the prepared crusts. Smooth the tops. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.
Once firm, remove the mini cheesecakes from the liners. Add your favorite toppings just before serving.
Nutrition
Calories: 350kcalProtein: 4gFat: 25gFiber: 1g
Notes
Room Temperature Matters: For the smoothest filling, ensure your cream cheese and sour cream are fully softened. Don't Rush Chilling: The cheesecakes need the full chilling time to set properly and achieve the best texture. Topping Tip: Add toppings just before serving to keep them fresh and prevent the crust from getting soggy.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
