Description
These No-Bake Mini Cheesecakes are creamy, delicious, and easy to make individual desserts perfect for any occasion. Featuring a graham cracker crust and a fluffy cream cheese filling, they require no baking and can be topped with fresh fruit, chocolate sauce, or crushed cookies for added flavor and presentation.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened
- â…“ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Optional Toppings
- Fresh fruit
- Chocolate sauce
- Fruit compote
- Crushed cookies
Instructions
- Prepare the crust: In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until evenly combined. Spoon about 1 tablespoon of this mixture into each cavity of a 12-cup muffin tin lined with paper cupcake liners. Press down firmly with the back of a spoon or your fingers to create a compact crust layer.
- Make the cream cheese filling: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the powdered sugar and vanilla extract, then continue beating until all ingredients are fully incorporated and creamy.
- Whip the heavy cream: In a separate chilled bowl, use a hand mixer or stand mixer to whip the cold heavy cream until stiff peaks form, meaning the cream holds its shape firmly when the beaters are lifted.
- Combine fillings: Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix carefully to keep the mixture light and fluffy while achieving a smooth consistency.
- Assemble mini cheesecakes: Spoon or pipe the cream cheese filling evenly over each graham cracker crust in the muffin tin, smoothing the tops with a spoon or spatula for an even finish.
- Chill and set: Place the assembled mini cheesecakes in the refrigerator and chill for at least 4 hours until fully set and firm enough to handle.
- Add toppings and serve: Just before serving, add your preferred toppings such as fresh fruit, chocolate sauce, fruit compote, or crushed cookies to enhance both taste and appearance.
Notes
- These mini cheesecakes can be made up to 2 days in advance and stored covered in the refrigerator.
- For easier removal, use a silicone muffin pan or gently loosen the paper liners before serving.
- You can freeze the mini cheesecakes for up to 1 month; thaw them in the refrigerator before enjoying.
