No-Bake Mini Cheesecakes are the perfect bite-sized delights! They feature a decadent cream cheese filling on a delicate graham cracker crust topped with fresh sliced fruit or your favorite toppings. Try them for your next party — you won't be disappointed!
Prepare crust - Line a muffin tin with cupcake liners and set aside. Add graham crackers to a food processor and pulse until it forms a sandy texture. Transfer to a mixing bowl and add sugar and melted butter. Stir the mixture with a silicone spatula or a fork until the crumbs are coated and moist. Evenly distribute into cupcake liners and use your fingertips or a small glass (like a shot glass) to press the crumbs to make an even layer on the bottom of the liners. Chill while you make the filling.
12 graham crackers or 1 ½ cups graham cracker crumbs, 3 tablespoon granulated sugar, 6 tablespoon butter or dairy-free butter
Make whipped cream - Place the heavy whipping cream in the bowl and whisk by hand or use an electric mixer until the cream forms stiff peaks, about 4-5 minutes. Do not overmix or the cream will curdle. Set aside.
1½ cup heavy whipping cream
Prepare filling - In a separate mixing bowl, use a handheld mixer or stand mixer and whisk cream cheese and powdered sugar on medium until fluffy, about 3 minutes. Whisk in mix-ins of choice, if desired. Gently fold the whipped cream into the cream cheese mixture with a silicone spatula or with a mixer on the lowest setting just until incorporated and creamy. Do not over mix or the mixture will deflate.
16 oz full fat cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract or vanilla bean paste, 2 teaspoon lemon zest
Assemble and chill - Use a silicone spatula to scrape the bottom and sides of the bowl to ensure all ingredients are incorporated. Transfer to a piping bag and pipe into each cupcake liner on top of the graham cracker crust. Alternatively, scoop and evenly distribute to each cupcake liner and use the back of a spoon to smooth out the filling. Transfer to the refrigerator and chill for at least 4 hours or overnight.
Serve - Remove from the cupcake liners and arrange on a serving platter. Top each cheesecake with fresh fruit, compote, chocolate shavings, or your favorite toppings if desired and serve.
sliced fruit or compote, whipped cream
Video
Notes
Storage
Refrigerate leftover mini cheesecakes for up to 3 days in an air-tight container or plastic wrap. You can also freeze the cheesecakes in a freezer safe container for up to 1 month.
Top Tips
Leave the mini cheesecakes in the refrigerator until ready to serve. If you leave them out of the refrigerator for more than 30 minutes, they will soften. Put them back in the fridge to make them firm again.
Use full-fat cream cheese for the best texture. Reduced fat versions can negatively affect the consistency of the cakes.
Chill the cheesecakes for at least 4 hours so they have sufficient time to set.
Make the cheesecakes the day before you plan to serve them so they have time to fully set.