Description

These Mini No-Bake Cheesecakes are creamy, delicious, and easy to make. Featuring a buttery graham cracker crust and a smooth cream cheese filling whipped with heavy cream, they set perfectly in cupcake liners for individual servings. No oven required, with an optional quick bake for sturdier crusts. Ideal for parties, gatherings, or anytime you crave a classic cheesecake without the fuss of baking.

Ingredients

Scale

Crust

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

1 cup (240ml) cold heavy cream or heavy whipping cream
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/3 cup (67g) granulated sugar
2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
optional: your desired toppings (e.g., fresh fruit, fruit compote, chocolate shavings, or whipped cream)

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Instructions

Prepare pans: Line two standard 12-count muffin pans with cupcake liners. Make sure you have enough refrigerator space for both pans later.
Make crust: If your graham crackers aren’t in crumb form, pulse them in a food processor until fine. In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined and resembles wet sand. Spoon about 1 and 1/2 tablespoons of crust mixture into each liner, pressing down firmly with the back of a spoon.
Bake crust (optional): For sturdier crusts, bake pans at 350°F (177°C) for 5 minutes. Allow crusts to cool for 10 minutes before filling. If skipping baking, proceed directly to filling.
Whip cream: Using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
Make filling: In a separate bowl, beat the cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the bowl as needed. Add sour cream, lemon juice, and vanilla extract, then beat on medium-high speed for about 1 minute until smooth and lump-free.
Combine filling and cream: Fold the whipped cream gently into the cream cheese mixture using a rubber spatula, mixing slowly to retain air and achieve a light texture.
Fill crusts: Spoon or pipe about 2 tablespoons of filling onto each crust. Smooth tops with the back of a spoon for a flat finish.
Refrigerate: Chill the cheesecakes in the pans for at least 3 hours or up to 2 days. Cover loosely with plastic wrap or foil if refrigerating longer than 3 hours.
Serve and store: Keep refrigerated until serving. Add optional toppings if desired. Leftovers store covered in the refrigerator for up to 5 days.

Notes

Baking the crust is optional but makes the crust sturdier and less crumbly.
Using full-fat cream cheese and heavy cream yields the best creamy texture.
Room temperature cream cheese and sour cream blend better to avoid lumps.
Piping the filling into crusts results in a neater presentation.
Allow cheesecakes to chill thoroughly for proper setting.
Use cupcake liners with a sturdier rim to prevent tearing when removing.
Top with fresh berries, fruit compote, chocolate shavings, or whipped cream for variety.

Nutrition

Serving Size: 1 mini cheesecake
Calories: 200 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg