Mini Cheesecakes are a great , easy go-to for holidays, birthdays, or any other time you need a perfectly portioned treat! Buttery graham cracker crusts are piled high with sweet, creamy cheesecake filling. This no bake recipe always impresses!Â
Mini Cheesecakes Recipe
It’s pretty impossible to just eat one of these mini cheesecakes! Between the graham cracker crust and the perfectly cooked cheesecakes themselves, every bite of these handheld treats are addictive. Plus, they’re way easier to make than you may think. This no bake mini cheesecake recipe takes just half an hour of prep work, then you pop them in the fridge and let the cold air do its magic! Once they’re ready to serve you can top them off however you’d like. Fresh berries, whipped cream, or virtually any other topping you can dream of. Be sure to comment below and let me know what toppings worked best for you!
Enjoy more of the very best cheesecake dessert recipes like Strawberry Cheesecake Bars and Chocolate Cheesecake Swirl Muffins.Â
How to Make Mini Cheesecakes
- Prepare. Place cupcake liners in a 12-count muffin tin. Set aside.
- Make the crust. Combine all of the crust ingredients together in a bowl. Spoon the mixture evenly into the liners. Use the back of a spoon to gently press the crust. Place the pan in the fridge while you make the filling.
- Make the filling. Whip the heavy cream until stiff peaks form. Add the cream cheese, sugar, lemon juice, vanilla, and salt to a separate bowl and mix to combine. Fold the whipped heavy cream into the cream cheese mixture.
- Add the filling to the crusts. Use a cookie scoop to place the cheesecake filling onto each of the chilled crusts. Gently tap the cupcake pan on the counter to try and get out all of the air bubbles in the filling.
- Chill. Cover the pan and let the mini cheesecakes set in the fridge for 2 hours. If you’re in a time crunch, you can freeze for 20 minutes instead.
Storing
Store your mini cheesecakes in an airtight container in the fridge (with no toppings) for up to 5 days. They’re a great make ahead recipe! Just keep in mind that depending on what toppings you add, this shelf life may differ.
Serving Suggestions
Let’s talk toppings, shall we? My favorites (especially during the spring and summer months) include fresh berries, blueberry pie filling, cherry pie filling, or really anything berry related! A dollop of whipped cream also never hurts.
You can go chocolatey with some chocolate chips, a drizzle of Nutella or hot fudge sauce.
During the holidays, make things festive with some crushed peppermints! Or for Easter, toss on some mini Cadburry eggs.
And if you’re really feeling creative, you can mix in a few drops of food dye! You can make these mini cheesecakes any color you want. The options here are truly limitless!Â
Ingredient Notes
- Butter – It needs to be melted AND cooled to room temperature! Don’t use melted butter that’s still warm.
- Graham Crackers – I have the best results by plain graham crackers that don’t have any added flavors.
- Heavy Cream – I don’t recommend using any other kind of dairy. Heavy whipping cream is needed to create the best thick and rich cheesecake filling.
- Cream Cheese – Let it adjust to room temperature prior to using. Also, note that it’s best to use regular cream cheese with the full fat content, not low-fat cream cheese.
- Lemon Juice – I always recommend squeezing it right from the fruit when possible.
- Vanilla – While I always use pure vanilla extract for the best flavor, this is a recipe you can get away with using imitation in. It’s not a super pronounced flavor and it really blends in.
Enjoy!
~Nichole
Mini Cheesecakes
Ingredients
For the crust:
- 1 Cup Crushed Graham Crackers
- 1 Stick Unsalted Butter melted and cooled
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cinnamon
For the filling:
- 1/2 Cup Heavy Cream
- 2 8-oz Blocks Cream Cheese, at room temperature
- 1/2 Cup Granulated Sugar
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
Instructions
- Prepare a 12-count muffin tin with cupcake liners and set aside.
- Stir all the crust ingredients together in a medium bowl then spoon it evenly into the cupcake pan.
- Use the back of a spoon or a spatula handle to press the crust into the bottom.
- Put the pan in the fridge while you prepare the filling.
- Whip the heavy cream in a medium bowl until stiff peaks form and set aside.
- Add the cream cheese, sugar, lemon juice, vanilla, and salt to a separate large bowl and whip until smooth and completely combined.
- Fold the whipped heavy cream into the cream cheese mixture until fully combined.
- Take the pan out of the fridge and use a cookie scoop or a regular spoon to evenly spoon the filling on top of the crust.
- Gently tap the pan on a counter to get out as many air bubbles as possible then cover and return to the fridge.
- Cover and let them set for at least 2 hours or freeze for 20 minutes.
- Serve with blueberry pie filling, whipped cream, fresh fruit, and mint if desired.
This recipe looks really easy & yummy, how may graham crackers do I need to make 1 cup?