4.9 from 111 votes
No Bake Mini Cheesecakes Recipe (VIDEO)
These no-bake mini cheesecakes have a buttery graham cracker crust and irresistibly creamy filling. Add my homemade cherry sauce for sweet perfection in every bite.
Prep Time
20 mins
Additional Time
6 hrs
Total Time
6 hrs 20 mins
Servings: 14 cupcake size, or ramekins
Calories: 309 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Graham Cracker Crust:
- 1 1/2 cups Graham cracker crumbs 12 whole crackers
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter 1 stick, melted
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!
Cup of Yum
Notes
- Please Note: Nutrition info is for the mini cheesecakes only without the topping.
Nutrition Information
Serving
1cupcake size, or ramekin
Calories
309kcal
(15%)
Carbs
20g
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
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%)
Nutrition Facts
Serving: 14cupcake size, or ramekins
Amount Per Serving
Calories 309
% 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.