Can I use a different type of cookie for the crust?

Absolutely! Vanilla wafers, chocolate sandwich cookies, or even gingersnaps work wonderfully. Just crush them to fine crumbs and adjust the butter as needed to achieve the right consistency.

How long do these need to set in the refrigerator?

Minimum 4 hours, but overnight is ideal for the best texture and flavor development. They'll be firm enough to eat after 4 hours but will continue to improve with more time.

Can I make these dairy-free?

Yes! Use vegan cream cheese and replace heavy cream with full-fat coconut cream that's been chilled overnight. The texture will be slightly different but still delicious.

What's the best way to remove them from the muffin tin?

Paper liners work best for easy removal. If you greased the tin instead, run a thin knife around the edges and gently lift out with a small offset spatula.

Can I double this recipe?

Definitely! This recipe doubles perfectly. You'll need two 12-cup muffin tins or you can make them in batches. The filling holds well in the refrigerator while you work.

Why is my filling too soft?

This usually happens when the cream cheese was too warm or the cream wasn't whipped to stiff peaks. Make sure your cream cheese is just at room temperature (not warm) and whip the cream until it holds firm peaks before folding together.

No Bake Mini Cheesecakes Recipe: Easy and Delicious

Description

These no-bake mini cheesecakes are rich, creamy, and perfectly portioned. With a buttery graham cracker crust and a light, airy filling, they’re an effortless dessert that looks elegant but requires no oven time. Ideal for parties, holidays, or make-ahead entertaining.

Ingredients

Scale

For the Crust:

1½ cups graham cracker crumbs (about 12 full crackers)
¼ cup granulated sugar
6 tablespoons melted butter
Pinch of salt

For the Cheesecake Filling:

16 oz cream cheese, softened to room temperature
½ cup powdered sugar
1 teaspoon pure vanilla extract
1 tablespoon fresh lemon juice
1 cup heavy whipping cream, cold

For Topping (Optional):

Fresh berries (strawberries, blueberries, raspberries)
Berry compote or jam
Chocolate shavings
Caramel or chocolate drizzle

Substitution Ideas:

Gluten-free: Use gluten-free graham crackers or substitute with crushed gluten-free cookies
Dairy-free: Replace cream cheese with vegan cream cheese and use coconut cream instead of heavy cream
Lower sugar: Reduce powdered sugar to ⅓ cup and use sugar-free alternatives
Crust alternatives: Try crushed vanilla wafers, digestive biscuits, or even crushed pretzels for a salty-sweet twist

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Instructions

Prepare the Pan
Line a 12-cup muffin tin with paper liners or lightly grease each cup.
Make the Crust
Mix graham cracker crumbs, sugar, melted butter, and salt until the texture resembles wet sand. Divide evenly among muffin cups (about 2 tbsp each) and press firmly to create a compact base.
Whip the Cream
In a clean bowl, whip cold heavy cream until stiff peaks form. Refrigerate while preparing the filling.
Make the Cheesecake Base
Beat softened cream cheese until smooth and fluffy. Add powdered sugar, vanilla, and lemon juice, mixing until silky and lump-free.
Fold & Fill
Gently fold whipped cream into the cream cheese mixture in thirds. Spoon filling over crusts, filling each about ¾ full, and smooth the tops.
Chill
Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.

Notes

Healthier Variations

Lighter Option: Use reduced-fat cream cheese and replace half the whipped cream with Greek yogurt

Lower Sugar: Reduce powdered sugar to ⅓ cup or use a sugar-free alternative

Flavor Boost: Add lemon zest or fold in finely chopped fruit for natural sweetness

Serving Ideas

Serve chilled with fresh berries or a drizzle of berry coulis. These mini cheesecakes are perfect for dessert tables, brunches, baby showers, and holidays. Create a DIY topping bar so guests can customize their own.

Common Mistakes & Fixes

Lumpy filling: Cream cheese wasn’t fully softened, always use room-temperature cream cheese

Runny texture: Cream wasn’t whipped to stiff peaks or filling was overmixed

Crumbly crust: Not enough butter or insufficient pressing, pack it firmly

Sticking to liners: Chill longer or freeze for 10 minutes before removing

Storage

Refrigerate up to 5 days, covered

Freeze (without toppings) up to 3 months

Thaw overnight in the refrigerator

Best served chilled, no reheating needed

Prep Time: PT20M
chilling time: PT4H

Nutrition

Serving Size: 12
Calories: 280
Fat: 24g
Protein: 8g