These irresistible small treats deliver the creamy richness of cheesecake without needing an oven. Made with a simple filling and a crumbly crust, they are a three-bite dessert for when you need cute finger food for a gathering. Top them with your favorite fruit sauce and fresh berries or a drizzle of chocolate or caramel sauce.
Finger-size dessert
These are the no-bake mini alternatives to a classic baked cheesecake that we love but that requires way more time and effort to make.
We love them for Spring occasions like Mother's Day, graduation parties, and Easter, but they're also perfect for the big holidays.
Depending on the occasion, customize them with fruit toppings, whipped cream with a drizzle of caramel sauce, or chocolate shavings. You'll have an effortless and irresistible showstopper dessert.
- Quick and easy. Even though they need chilling time to set well, they are very simple to put together.
- They are a fantastic beginner-friendly baking option for those new to baking or who may be intimidated by the precision required in traditional baked cheesecakes.
- Perfect for warmer days or full ovens: If you're baking for a party or occasion and don't have oven space or want to turn it on (hot Summer days!), this recipe is a refreshing alternative.
FAQ
While both are delicious, no-bake cheesecakes have a creamier texture and fresher taste. The flavors are bolder, so make sure you don't skimp on the sugar or topping, as they're an integral part of this dessert as a whole. The filling on its own can be blander than regular cheesecakes.
Yes, they freeze well! Let them set first in the refrigerator and then wrap or place in a freezer-safe container. They keep well for at least a month.
Though they're an option, we use cupcakes or paper liners in a regular muffin tin. They work very well for creating mini cheesecakes that are a three-bite dessert without needing an additional type of pan.
Variations & substitutions
- Crust: Experiment with different crusts, such as Oreos, ginger cookies, chocolate wafers, or other crumb bases that suit your taste.
- Gluten-free: Use GF cookies or wafers instead of graham crackers, and make sure the topping you use is free of gluten.
- Nuts: Add chopped walnuts, almonds, or pecans to the crumb base or the filling.
- Lighter option: You can use low-fat cream cheese. However, it may affect the texture and richness of the cheesecake. If you do use it, proceed as instructed in the recipe card.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Crust consistency: ensure the crust mixture has the right ingredients and is well-combined. This will provide a sturdy and flavorful base for your mini cheesecakes.
- Properly softened cream cheese: allow the cream cheese to reach room temperature before mixing to ensure a smooth and lump-free texture in your cheesecake filling.
- Gentle folding technique: use gentle folding when combining the cream cheese mixture with other ingredients to maintain a light and airy texture.
- Quick setting: If you're short on time, placing the assembled mini cheesecakes in the freezer for about 30 minutes can expedite the setting process. That said, refrigerating them until well chilled is the best way to achieve the creamiest texture.
- Use cupcake or muffin liners. I only recommend lining the muffin pan with paper liners. It's the best way to prevent the cheesecakes from sticking and to remove them. If you opt for silicone molds (I'm not a fan, but many people use them), a light coating of baking spray or butter can prevent sticking.
- Can you use a blender to mix the filling? You can, but unless you're used to making it this way, I don't recommend it as it's not practical as the filling is too thick, and it can be challenging to remove from the jar. If you use it, pulse the mixture gently to avoid overmixing, which can affect the texture. I prefer an electric mixer or even mixing by hand (very easy if the ingredients are at room temperature),
Steps to make no-bake cheesecakes
- Use an electric mixer: it's the easiest way to achieve a smooth filling without a lot of arm work.
- Don't overbeat after adding the cream as you don't want to curdle it.
Crumb crust: divide evenly and press into the paper cups. Chill before adding the filling.
Divide the cheesecake filling evenly among the cups and use the back of a spoon to smooth it out and make it touch the sides so it fills the container. This is important for when you remove and eat the cheesecakes.
Different toppings
The topping is a must and essential for the overall flavor.
No-bake cheesecakes are like canvas for almost any sweet toppings you want. If you have a party or gathering, you can make different sets with different flavors.
- Whipped cream and strawberries, blueberries or cherries.
- Classic cheesecake toppings like blueberry sauce, strawberry topping or homemade cherry topping.
- Caramel sauce.
- Chocolate ganache.
- Dulce de leche.
- Lemon curd with fresh berries.
Storage
- Refrigerate: allow the cheesecakes to set in the refrigerator for at least 2-4 hours or until thoroughly chilled. Then, cover them with plastic wrap or place them in an airtight container. Refrigerate for up to 3-4 days for optimal freshness. Serve chilled directly from the fridge.
- Freezing: they must be well-chilled and set before freezing them for a month. Place them on a baking sheet making sure they are not touching. Freeze until solid (it might take a few hours) before transferring them to an airtight freezer-safe container or bag. To thaw, transfer to the refrigerator overnight or let them thaw at room temperature, unwrapped. Don't let them soften much. Serve them cold.
- Make ahead: If preparing the cheesecake mixture in advance but not assembling it immediately, store it in an airtight container or in a bowl tightly covered with plastic wrap to avoid dryness. Refrigerate for up to 24 hours before assembly. Proceed as per the original recipe. Note that the crust may be best assembled before serving to maintain its texture.
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Mini Cheesecakes (no bake)
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Ingredients
For the crumb crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ⅔ cup unsalted butter, melted
For the cheesecake filling:
- 1 cup cold heavy cream, or heavy whipping cream
- 16 oz full-fat cream cheese, at room temperature
- 2 tablespoons regular sour cream, at room temperature
- ⅓ cup white granulated sugar
- ⅓ cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- fresh berry sauce and fresh fruit, to serve, see Notes below
Instructions
For the graham cracker crust:
- Have ready two 12-mini muffin pans or one 24-mini muffin pan, and line with paper cups.
- Prepare the base by mixing 2 cups graham cracker crumbs with ¼ cup sugar in a medium bowl. Add t⅔ cup unsalted butter, melted, and stir well until it resembles wet sand.
- Press onto the bottoms of paper liners, dividing evenly. Refrigerate while making the filling.
For the cheesecake batter:
- Beat 1 cup cold heavy cream in a medium bowl with ⅓ cup powdered sugar until medium peaks form when the beaters are lifted. The tip will fall slightly and the cream will have some consistency but not be completely firm.
- Beat 16 oz full-fat cream cheese, softened, with 2 tablespoons regular sour cream and ⅓ cup white granulated sugar until very smooth in a large bowl. Stir or fold in 1 teaspoon lemon juice and 1 teaspoon vanilla extract, and mix well.
- Add half of the whipped cream to the cream cheese mixture and mix with a spatula. Before fully integrating, add the rest and incorporate until smooth and even colored with no streaks. Don’t beat but fully integrate with the spatula.
- Divide the cheesecake mixture evenly on the prepared crusts. Smooth with the back of a small spoon.
- Refrigerate for 2-4 hours, or until firm. Serve cold topped with fresh berry sauce and fresh fruit. Or topping of choice. See Notes below for ideas.
Cathie says
Delicious, a real hit every time. Thank you for the very detailed instructions!
Paula Montenegro says
Happy to know you loved them Cathie!