Posted November 2, 2023 by: Admin #Kitchen

Indulge in these exquisite No-Bake Mini Cheesecakes featuring a luscious buttery graham cracker crust and an irresistible creamy filling. They are the quintessential summertime treat, perfect for savoring at home or on the go. Quick and easy to prepare, these mini cheesecakes are perfectly portioned for your enjoyment. For an extra touch of sweetness, don’t forget to crown them with our delectable Cherry Sauce.

We have a soft spot for no-bake creations, such as Banana Pudding and Chocolate Lasagna. If you’re a fan of hassle-free, no-bake desserts, you simply must give these No-Bake Mini Cheesecakes a try.

Indulge in these exquisite No-Bake Mini Cheesecakes featuring a luscious graham cracker crust and an irresistibly creamy filling. These delectable treats are the epitome of a summer dessert, whether enjoyed at home or on the go. Not only are they a breeze to whip up, but they’re also perfectly portioned for your convenience. Elevate them with our delightful Cherry Sauce for an extra touch of sweetness in every delightful bite.

We have a soft spot for no-bake creations, such as our beloved Banana Pudding and the ever-popular Chocolate Lasagna. If you’re a fan of effortless, no-bake desserts, you simply must give these No-Bake Mini Cheesecakes a try.

If you’ve fallen for our No-Bake Cheesecake, then this No-Bake Mini Cheesecakes recipe is your next must-try. These little gems, reminiscent of our classic Mini Strawberry Cheesecake, are crafted in cupcake liners or petite ramekins, ensuring ideal portion sizes without the need to slice a large cake. They’re perfect for entertaining, as both the cheesecakes and Cherry Sauce can be prepared in advance. Right before your gathering, simply arrange them on a platter, garnish, and serve.

What Are No-Bake Mini Cheesecakes?

No-bake mini cheesecakes are precisely as the name suggests—individual-sized cheesecakes that don’t require any oven time. These delectable treats come to life with just a handful of ingredients, featuring an airy mixture of cream cheese and whipped cream, which is set in the refrigerator instead of baking in the oven.

While I adore cheesecake, especially during the summer when fresh berries abound for delightful toppings, the thought of firing up the oven on a scorching day can sap the joy out of enjoying such a dreamy dessert. These no-bake recipes offer the best of both worlds. They deliver the classic flavors of a traditional cheesecake, rich and creamy, much like my Perfect Cheesecake recipe, all without the need to heat up the oven.

Ingredients for No-Bake Mini Cheesecakes

These dainty delights come together in a snap, creating fourteen individual servings. The ingredients are straightforward for both the crust and the filling:

For the Graham Cracker Crust:

• Graham Crackers – You can either make your own or purchase pre-crushed ones. Opt for gluten-free graham crackers for a GF version.
• Sugar – Adds a touch of sweetness to the crust.
• Butter – Unsalted, melted to bind the crust together.

For the No-Bake Cheesecake Filling:

• Cream Cheese – 2 blocks (not tubs), at room temperature, and full-fat variety for proper setting.
• Sugar – Granulated sugar for just the right sweetness.
• Sour Cream – Full-fat sour cream creates a denser, smoother texture.
• Lemon Juice – Freshly squeezed, balancing sweetness and adding a zesty kick.
• Heavy Whipping Cream – Ensure you use HEAVY whipping cream with a higher fat content to achieve stiff peaks.
• Cherry Sauce

Pro Tip: For your crust, you can use any crispy cookies, such as Vanilla Wafers, chocolate Oreo cookies (cream removed), or Biscoff shortbread.

How to Soften Cream Cheese Quickly

• Dice the cream cheese: My preferred method for swiftly bringing cream cheese to room temperature is to cut it into small cubes. You can dice the cubes right on the foil liner, saving on cleanup. Leave it on the counter for about an hour or until it’s soft to the touch.
• Warm water method: Alternatively, you can place the wrapped cream cheese block in a bowl of warm water and let it sit for 10-15 minutes.
• Microwave (least favorite): This option can be a bit tricky due to uneven heating. Remove the foil, place the cream cheese block on a microwave-safe plate, and heat it in 10-15 second intervals for roughly 1 minute.

Our Preferred No-Bake Crust

Some no-bake cheesecake recipes still call for baking the crust, but here, it’s completely unnecessary. The butter binds the crust together flawlessly.

• Line Your Muffin Pan – Place 14 liners in cupcake pans. If you don’t have a pan with 14 spaces, you can use ramekins for the extras.
• Make the Crust – In a bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are moistened.
• Press – Spoon around 2 tablespoons of the graham cracker mixture into each liner and press it evenly to form the crust. If using ramekins, sprinkle a layer of crumbs in the bottom without pressing too firmly.

How to Make No-Bake Mini Cheesecakes

• Mix Cream Cheese and Sugar – Use a hand mixer to combine cream cheese and sugar at medium/high speed until the mixture is fluffy and completely smooth.
• Add Sour Cream and Lemon Juice – Continue mixing for 1 minute until well incorporated.
• Make Whipped Cream – After washing your mixer attachments, beat heavy whipping cream in a separate mixing bowl at medium/high speed for 3 minutes, or until whipped with stiff peaks.
• Combine – Use a spatula to fold the whipped cream into the cream cheese mixture. Be sure to scrape the bottom of the bowl to ensure thorough mixing.
• Scoop – Divide the mixture evenly among the 14 cupcake liners, scooping it onto the graham cracker crusts. The cream cheese should be about level with the top of the liner. Use a spoon to smooth the top.

Pro Tip: Employ a trigger-release ice cream scoop to portion the cream cheese mixture into the cupcake liners.

Frequently Asked Questions

Does no-bake cheesecake taste different than regular cheesecake?

No-bake cheesecake typically offers a lighter, smoother, and creamier texture compared to baked cheesecake, which tends to be denser. Nevertheless, both versions retain that classic cheesecake flavor.

Why is my no-bake cheesecake not setting properly?

No-bake cheesecakes require at least 6 hours in the refrigerator to set. Removing them too soon results in a mousse-like consistency. If they’re not fully set after 6 hours, give them a bit more time in the fridge. Also, avoid ingredient substitutions.

Which cream cheese is ideal for no-bake cheesecake?

For this recipe, full-fat blocks of Philadelphia cream cheese are your best bet. When it comes to cheesecake, don’t skimp on fat content, as air-whipped tubs won’t provide the right texture.

Can I double this recipe?

Absolutely! This recipe is easily doubled. If you lack extra cupcake tins, you can also serve these in ramekins or small glasses.

How to Decorate and Serve

The options for toppings are endless, from a dollop of whipped cream to fresh fruits. Here are some of our favorite choices:

Serving Tip: It’s best to unwrap the individual cheesecakes straight from the refrigerator and arrange them on a platter. As they stand at room temperature, the cheesecakes soften, making it more challenging to remove the wrappers later.

How to Store Mini No-Bake Cheesecakes

• To Refrigerate: Keep in the refrigerator for up to 4 days before serving, but it’s best to add toppings just before serving.
• To Freeze: Cheesecakes freeze exceptionally well and retain their fantastic taste. After they’ve chilled in the refrigerator, wrap them, still in the pan, in several layers of plastic wrap, and store in the freezer for up to 2 months.
• To Thaw: Unwrap and place in the refrigerator overnight.

Pro Tip: If you don’t have a cupcake carrier with a lid, you can refrigerate the mini cheesecakes uncovered for a few hours, then loosely cover them with a sheet of plastic wrap before returning to the refrigerator. This prevents the plastic wrap from sticking excessively to the tops.

Ingredients for No-Bake Cheesecake:

• Line your muffin tin with paper liners. If you don’t have an extra muffin tin to make 14 in total, use ramekins for the additional 2.
• In a medium bowl, combine graham crackers and sugar, then add melted butter and stir until the 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.
• If you adore our classic No-Bake Cheesecake, then this No-Bake Mini Cheesecakes recipe is a must-try. Much like our conventional Mini Strawberry Cheesecake recipe, these mini delights are crafted in cupcake liners or petite ramekins. They offer ideal portions, sparing you the need to slice a large cake when serving. These mini cheesecakes are ideal for hosting, as both the cheesecakes and the Cherry Sauce can be prepared in advance. Simply arrange them on a platter, garnish, and serve just before your gathering.
  

  What Are No-Bake Mini Cheesecakes?

  No-bake mini cheesecakes are exactly as they sound: individual-sized cheesecakes that require no oven time. They come together with just a handful of ingredients, featuring a light and airy cream cheese and whipped cream filling that sets in the refrigerator, eliminating the need for baking.

  I have a deep affection for cheesecake, especially during the summer season when fresh berries are in their prime for garnishing. However, on scorching days, the mere thought of heating up the oven can sap the joy out of indulging in that dreamy dessert. These no-bake recipes offer the best of both worlds.

  With the classic flavors of a traditional cheesecake, this recipe is indulgently creamy, akin to my Perfect Cheesecake recipe. The best part is, it spares you from firing up the oven.

  

  Ingredients for No-Bake Mini Cheesecakes

  These petite treats come together swiftly to yield fourteen individual-sized servings. The ingredients are straightforward, both for the crust and the filling:

  For the Graham Cracker Crust:

  • Graham Crackers – You can opt for store-bought or make your own. To keep it gluten-free, choose gluten-free graham crackers.
  • Sugar – Adds an extra touch of sweetness to the crust.
  • Butter – Unsalted and melted, serving as the binding agent for the crust.

  For the No-Bake Cheesecake Filling:

  • Cream Cheese – 2 blocks (avoid tubs), at room temperature, and opt for the full-fat variety to ensure proper setting.
  • Sugar – We employ granulated sugar for the perfect level of sweetness.
  • Sour Cream – Opt for full-fat sour cream to achieve a denser and smoother texture.
  • Lemon Juice – Freshly squeezed to balance the sweetness and cut through it.
  • Heavy Whipping Cream – Be sure to use HEAVY whipping cream, which has a higher fat content than regular whipping cream and is essential for achieving stiff peaks.
  • Cherry Sauce

  

  Pro Tip: Experiment with alternative crisp cookies, such as Vanilla Wafers, chocolate Oreo cookies (without the cream), or Biscoff shortbread for your crust.

  How to Quickly Soften Cream Cheese

  If your cream cheese is too cold, it can result in lumpy cheesecake. Here are the most effective methods for rapidly softening cream cheese:

  • Dice the Cream Cheese: My preferred technique for rapidly bringing cream cheese to room temperature is to cut it into smaller cubes. You can cut the cubes directly on the foil liner to minimize cleanup. Allow it to sit on the counter for approximately an hour, or until it’s soft to the touch.
  • Warm Water Method: Alternatively, place the wrapped cream cheese block in a bowl of warm water and let it sit for 10-15 minutes.
  • Microwave (Least Preferred): This method can be tricky due to uneven heating. Remove the foil, place the cream cheese block on a microwave-safe plate, and heat it in 10-15 second intervals for roughly 1 minute.

  

  Our Preferred No-Bake Crust

  Some no-bake cheesecake recipes still necessitate baking the crust, but it’s entirely unnecessary here. The butter efficiently binds the crust together.

  • Line Your Muffin Pan – Insert 14 liners into cupcake pans. If you don’t have a pan with 14 spaces, ramekins can be used for the extras.
  • Prepare the Crust – In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly moistened.
  • Press – Distribute approximately 2 tablespoons of the graham cracker mixture into each liner and press it down evenly to form the crust. If using ramekins, sprinkle a layer of crumbs into the bottom without pressing firmly.

  

  How to Make No-Bake Mini Cheesecakes

  • Mix Cream Cheese and Sugar – Employ a hand mixer to blend cream cheese and sugar on medium/high speed until the mixture becomes fluffy and completely smooth.
  • Add Sour Cream and Lemon Juice – Continue mixing for 1 minute until fully incorporated.
  • Create Whipped Cream – Wash your mixer attachments and, in a separate mixing bowl, whip heavy whipping cream on medium/high speed for 3 minutes, or until it forms stiff peaks.
  • Combine – Using a spatula, fold the whipped cream into the cream cheese mixture, making sure to scrape the bottom of the bowl to ensure thorough integration.
  • Scoop – Divide the mixture evenly among the 14 cupcake liners, scooping directly onto the graham cracker crusts. The cream cheese should be roughly level with the top of the liner. Use a spoon to smooth the surface.

  

  Pro Tip: A trigger-release ice cream scoop is a handy tool for portioning your cream cheese mixture into the cupcake liners.

  Frequently Asked Questions

  Does no-bake cheesecake taste different than regular cheesecake?

  No-bake cheesecake typically boasts a lighter, smoother, and creamier texture compared to baked cheesecake, which tends to be denser. While there’s a slight difference in texture, the classic cheesecake flavor remains intact.

  Why is my no-bake cheesecake not firming up?

  No-bake cheesecakes require at least 6 hours in the refrigerator to set properly. If you remove them prematurely, they may resemble a mousse. If they haven’t set after 6 hours, allow them more time in the fridge to firm up. Also, avoid substituting ingredients.

  Which cream cheese is best for no-bake cheesecake?

  For this recipe, opt for full-fat blocks of Philadelphia cream cheese. Cheesecake is not the place to skimp on fat content, and air-whipped cream cheese tubs won’t deliver the right texture.

  Can I double this recipe?

  This recipe is easily doubled. If you lack multiple cupcake tins, you can also serve these in ramekins or small glasses.

  

  How to Decorate and Serve

  The array of toppings you can use is limitless, ranging from a dollop of whipped cream to fresh fruits. Below, discover some of our favorite toppings:

  Serving Tip: It’s best to unwrap the individual cheesecakes directly from the refrigerator and arrange them on a platter. The cheesecakes soften slightly at room temperature, making it easier to remove the wrapper.

  

  How to Store Mini No-Bake Cheesecakes

  • To Refrigerate: Store in the refrigerator for up to 4 days before serving, but it’s advisable to add the toppings just before serving to maintain freshness.
  • To Freeze: Cheesecakes freeze remarkably well and retain their flavor. After chilling in the refrigerator, wrap the cheesecakes, still in the pan, in multiple layers of plastic wrap, and store in the freezer for up to 2 months.
  • To Thaw: Unwrap and place in the refrigerator overnight for thawing.

  Pro Tip: If you lack a cupcake carrier with a lid, you can refrigerate the mini cheesecakes uncovered for a few hours, then lightly cover them with plastic wrap to prevent it from sticking excessively to the tops.