No Bake Mini Cheesecakes Recipe (VIDEO)
User Reviews
4.9
No Bake Mini Cheesecakes Recipe (VIDEO)
Description
This recipe starts with a crust made from finely crushed graham crackers mixed with sugar and melted butter, pressed firmly into muffin liners or ramekins to form a solid base. The filling is prepared by beating cream cheese and sugar until fluffy, then adding sour cream and lemon juice for tang. Separately whipped heavy cream is gently folded into the cream cheese mixture to lighten the texture, resulting in a velvety and airy filling.
The filling is spooned over the crusts and chilled until set, creating a no-bake cheesecake that is smooth and creamy without baking time. The optional cherry topping adds a bright, fruity contrast to the rich base. This format yields small, portable desserts suitable for serving at gatherings or as treats.
Because the recipe avoids baking, it is convenient for days when oven use is limited. The recipe notes nutrition details apply to the mini cheesecakes alone, without toppings.
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp butter 1 stick, melted, unsalted
Ingredients for No-Bake Cheesecake:
- 16 oz cream cheese (2) 8-oz blocks, room temperature
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice freshly squeezed
- 1 cup heavy whipping cream
- cherry topping
Instructions
- Line your muffin tin with paper liners. If you don’t have a spare muffin tin to make 14 total, you can put the extra 2 into ramekins.
- In a medium bowl, stir together graham crackers and sugar then add melted butter and stir until crumbs are evenly moistened. Divide the crumbs between your paper liners (about 2 Tablespoons in each). Press the crumbs evenly into the bottom of the liners to form the crust.
- In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
- Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
- Using a spatula fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix. Divide the cheesecake mixture evenly between your cupcake liners (a trigger-release ice cream scoop makes this easy!). Even out the tops with the back of a spoon. The cream cheese should be about level with the tops of the cupcake liners.
- Refrigerate the mini cheesecakes for at least 6 hours or overnight (set a reminder to cover with plastic wrap after a couple of hours in the refrigerator).
- Make the Cherry Sauce and set it aside to cool to room temperature then cover and refrigerate until ready to serve the cheesecakes.
- To serve, remove the wrappers from the mini cheesecakes (the cheesecakes soften as they stand so it’s easier to remove the wrappers right away). Spoon cooled cherry sauce over the mini cheesecakes and enjoy!
Notes
- Nutrition information provided pertains to the mini cheesecakes without any toppings included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14cupcake size, or ramekins
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Serving | 1cupcake size, or ramekin | |
| Calories | 309kcal | 15% |
| Carbs | 20g | |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 168mg | 7% |
| Potassium | 83mg | 2% |
| Fiber | 0.3g | 1% |
| Sugar | 14g | 28% |
| Vitamin A | 891IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 54mg | 5% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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