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

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the Muffin Tin
Line a 12-cup muffin tin with paper liners or lightly grease with butter to prevent sticking.

2. Make the Crust
Mix graham cracker crumbs, sugar, melted butter, and salt until it looks like wet sand and holds when pressed. Divide about 2 tablespoons into each cup and press firmly with a spoon or small measuring cup to form a compact base.

3. Whip the Cream
Whip cold heavy cream until stiff peaks form, about 2–3 minutes. Don’t overbeat. Refrigerate until needed.

4. Make the Cheesecake Base
Beat softened cream cheese until smooth and fluffy, about 2 minutes. Gradually beat in powdered sugar, vanilla, and lemon juice until silky and lump-free.

5. Fold Together
Gently fold the whipped cream into the cream cheese mixture in thirds, using a spatula, just until combined to keep it light.

6. Assemble and Chill
Divide filling evenly over the crusts, filling about ¾ full. Smooth the tops, cover tightly, and refrigerate at least 4 hours or overnight for best texture.

Prep Time: 20m
chilling time: 4h
Category: Dessert
Cuisine: American

Nutrition

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