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Light gray background with stack of three mini cheesecakes on a pink plate. Berries. White surface.

Mini Cheesecakes (no bake)

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5 from 1 review

These are perfect small treats for when you don't want to use the oven. They have a simple cheesecake filling and a crumbly graham crust and are great as cute finger desserts for a gathering. Top them with your favorite fruit sauce, fresh berries or a drizzle of chocolate for a personalized touch.

  • Total Time: 2 hours 30 minutes
  • Yield: 12 servings

Ingredients

Units

For the crumb crust:

  • 2 cups graham cracker crumbs
  • 2/3 cup butter, melted
  • 1/4 cup sugar

For the cheesecake filling:

  • 1 cup heavy cream or heavy whipping cream, cold
  • 16oz full-fat cream cheese, at room temperature
  • 2 tablespoons sour cream, at room temperature
  • 1/3 cup white granulated sugar
  • 1/3 cup powdered sugar
  • 1 teaspoons lemon juice
  • 1/2 teaspoon vanilla extract
  • Fresh berry sauce and fresh fruit to serve. See Notes below

Instructions

For the graham cracker crust:

  1. Have ready two 12-mini muffin pans or one 24-mini muffin pan, and line with paper cups. 
  2. Prepare the crumb base by mixing the crumbs with the sugar in a medium bowl.
  3. Add the melted butter and stir well until it resembles wet sand.
  4. Press onto the bottoms of paper liners, dividing evenly. Refrigerate while making the filling.

For the cheesecake batter:

  1. Beat the cold cream in a medium bowl with the 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. 
  2. Beat the softened cream cheese with the sour cream and granulated sugar until very smooth in a large bowl. 
  3. Stir or fold in the lemon juice and vanilla, and mix well.
  4. 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. 
  5. Divide the cheesecake mixture evenly on the prepared crusts. Smooth with the back of a small spoon. 
  6. Refrigerate for 2-4 hours, or until firm. Serve cold topped with berry sauce and fresh berries. Or topping of choice. See Notes below for ideas.

Notes

Plain cheesecake: in my opinion, these mini desserts need a topping, it's like completing the outfit. If you eat them on their own, they might be too plain. But you can, of course. I highly recommend amplifying the flavorings and adding some additional lemon zest and vanilla to the filling.

Toppings: use a mix of fresh berries and a berry sauce like strawberry sauce or blueberry sauce, whipped cream or lemon curd and berries. Caramel sauce, dulce de leche or chocolate ganache are good non-fruity options. Also, a store-bought cherry pie filling works if you're short on time.

  • Author: Paula Montenegro
  • Prep Time: 30 minutes
  • Refrigeration time: 2 hours
  • Category: Cheesecakes
  • Method: Mixing + Refrigerating
  • Cuisine: American

Find it online: https://vintagekitchennotes.com/mini-cheesecakes-no-bake/