Description

These Mini No-Bake Cheesecakes are delightfully creamy and perfectly portioned in cupcake liners. With a buttery graham cracker crust and a luscious cream cheese filling whipped to airy perfection, these cheesecakes require no baking beyond an optional crust bake, making them quick and easy to prepare. Ideal for gatherings or a special treat, they can be topped with your favorite fruits or sauces and refrigerated until ready to serve.

Ingredients

Scale

Crust

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

1 cup (240ml) cold heavy cream or heavy whipping cream
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/3 cup (67g) granulated sugar
2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Optional Toppings

Fresh berries, fruit compote, chocolate shavings, or caramel sauce

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Instructions

Prepare pans: Line two standard 12-count muffin pans with cupcake liners and ensure there is enough refrigerator space for both pans during chilling.
Make crust: If graham crackers are whole, pulse them in a food processor until fine crumbs form. Combine the crumbs with brown sugar and melted butter in a medium bowl until the mixture resembles wet sand. Spoon about 1 and 1/2 tablespoons into each liner and firmly press down with the back of a spoon to form the crust base.
Optional bake crust: Preheat oven to 350°F (177°C) and bake crusts for 5 minutes for a sturdier base. Let the crusts cool for 10 minutes before filling. This step can be skipped for a no-bake option but results in a slightly crumblier crust.
Whip cream: Using a hand or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
Make cheesecake filling: In a separate bowl, beat softened cream cheese and granulated sugar on medium speed until smooth and creamy, scraping sides as needed. Add sour cream, lemon juice, and vanilla extract; beat on medium-high speed for about 1 minute until fully combined and lump-free.
Combine filling with whipped cream: Fold the whipped cream gently into the cheesecake mixture using a spatula or mixer on low speed to retain air and maintain a light texture.
Assemble cheesecakes: Spoon or pipe about 2 tablespoons of filling onto each crust. Smooth the tops gently with the back of a spoon to create an even surface.
Chill: Refrigerate cheesecakes in the muffin pans for at least 3 hours, or up to 2 days. Cover with foil or plastic wrap if chilling longer than 3 hours.
Serve: Remove from refrigerator shortly before serving and top with your choice of fruit or toppings. Keep leftovers refrigerated for up to 5 days.

Notes

For sturdier crusts, bake them for 5 minutes at 350°F; otherwise, this step can be skipped but expect a crumblier base.
Ensure cream cheese is fully softened and free of lumps for a smooth filling.
Folding whipped cream slowly into the filling preserves the airy texture.
Use a piping bag for neater filling application.
Optional toppings include fresh berries, fruit compotes, chocolate shavings, or caramel sauce.
Keep cheesecakes refrigerated until serving to maintain structure and prevent sticking to liners.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180 kcal
Sugar: 12 g
Sodium: 100 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 0.5 g
Protein: 3 g
Cholesterol: 50 mg