These delicious No Bake Mini Cheesecakes are super easy to make. Creamy, smooth, and rich with a graham cracker crust, they make a perfect individual-sized dessert that’s to die for.
For more tasty cheesecake desserts, you should try this New York style cheesecake and these chocolate cheesecake bars.
Table Of Contents
Recipe Details
I love this simple, yet delicious No Bake Mini Cheesecake recipe for its decadent flavors, but also its convenience. You’re going to adore eating and serving this absolutely delicious dessert!
- TASTE: This rich and decadent cheesecake filling is sweet and tangy. It’s piped into a graham cracker and pecan crust that’s wonderfully nutty.
- TEXTURE: Creamy and thick, the filling in this dessert is sinful. The added crunch from the crust is the perfect complement.
- TIME: The entire recipe will take about 4 1/2 hours, but only 20 minutes of active prep time.
- EASE: This no-bake cheesecake recipe is so easy to make that you’ll find yourself whipping it up time and again.
What You’ll Need
Ingredient Notes
- Graham crackers and Pecans- Crushed to a fine powder, the graham crackers are the base of your no bake crust. The finely chopped pecans add extra structure and great flavor.
- Cream cheese and Sour cream- These two are the most important parts of the filling. Thick and creamy with tangy, cheesy flavor, together they give these No Bake Mini Cheesecakes a rich filling that’s never too dense. Soften the cream cheese before use.
- Heavy cream- The fat in this cream will help combine the ingredients and give the cheesecake filling all the richness you want.
- Lemon- This cheesecake is deliciously tangy, and a little lemon juice adds that tang and brightens up the other flavors. Fresh has the best taste.
Add-ins and Substitutions
- Substitute gluten-free graham crackers- That’s all you need to do to make these No Bake Mini Cheesecakes gluten-free. They can be found in most grocery stores.
- Add chocolate- Adding a swirl of chocolate ganache in the filling of each mini cheesecake will give this dessert a tasty twist.
- Make it lemony- For a real lemon flavor, add 2 tablespoons more of lemon juice (in place of 2 Tbsp. of sour cream) as well as some lemon zest for a bright, citrusy flavor.
- Substitute cookies for the crust- You can vary these no bake cheesecakes by substituting crushed cookies, such as butter cookies or Oreos, for the graham crackers.
How to Make No Bake Mini Cheesecakes
- Make the crust. In a large bowl, add the graham cracker crumbs, chopped pecans, brown sugar, melted butter, and cinnamon. Mix well.
- Mold the crust. Line a cupcake tin with liners and evenly distribute the crust into the molds. Press down on each one so they are packed and molded firmly.
- Bake the crust. Bake the cheesecake crust at 350 degrees Fahrenheit for 5 minutes (if you choose to bake them).
Pro Tip: While you don’t have to bake the crust, it’s recommended because this makes the crust firmer and gives it an even nuttier flavor.
- Make the cheesecake filling. Combine the softened cream cheese and granulated sugar in a bowl with an electric hand mixer. Mix well and then add in the sour cream, vanilla extract, and fresh lemon juice. Beat until smooth and creamy. Set aside.
- Beat the heavy cream. Using the hand mixer, beat the cream in a separate bowl until stiff peaks form. Then mix it into the cream cheese mixture.
- Pipe the filling into the crust. Pour the cheesecake filling into a disposable piping bag with a round piping tip. Snip off the tip and fill each mini crust. Then top them with your favorite berries or sauce and refrigerate for at least four hours, or overnight
Recipe Tips
- Use full-fat heavy cream- You should use a heavy cream that has at least 36% fat content or higher. This creates a thicker, richer filling, especially with a no-bake cheesecake.
- Make sure the cream cheese is softened to room temp- Softening it makes it easier to incorporate with the other ingredients, resulting in a smoother filling.
- Keep refrigerated for at least 4 hours before enjoying- Allowing the mini cheesecakes to fully set is very important. Taking them out too soon will give you runny cheesecake.
- Don’t speed up the setting process- I don’t recommend setting this no-bake dessert in the freezer to speed up the process because it will result in a crust and filling that are too hard.
FAQs
How long does a no bake cheesecake take to set in the fridge?
You need to let your no bake mini cheesecakes set for at least 4 hours, but overnight is better. These take less time than a full-sized cheesecake, but you still want to allow adequate time for them to set fully.
Does no bake cheesecake get firm?
Yes, the ingredients in this no bake mini cheesecake recipe combine to create a texture that firms as it sets. It doesn’t require any baking, just a few hours or overnight in the fridge.
Serving Suggestions
Classic No Bake Mini Cheesecakes are such a versatile dessert because they go with everything, from fruit to chocolate. Here are some delicious ways to serve them.
- Fruit: Top them with fresh berries, Blueberry Pie Filling, homemade Strawberry Jam, or Cherry Pie Filling, or serve them with these Mini Fruit Tarts.
- Chocolate: Serve them with some Nutella Brownies, or top them with Chocolate Ganache or chocolate shavings.
- Cream: Pipe some Chantilly Cream on them, or serve them with a scoop of ice cream, such as chocolate, strawberry, or this Easy Ube Ice Cream.
- Cookies: Pair these mini cheesecakes with some Chewy Chocolate Chip Cookies, Linzer Cookies with Raspberry Jam, or Lemon Macarons.
Make This Recipe in Advance
Make ahead: This recipe is great for making ahead. Pipe the filling into the prepared crusts a day ahead and then put them in the refrigerator to set. You can leave them there until you’re ready to top and serve them, either at room temperature or chilled.
Storing: These No Bake Mini Cheesecakes will stay fresh for 3-5 days in the refrigerator. Keep them in an airtight container.
Freeze: You can freeze mini cheesecakes for a longer shelf life. They can keep in an airtight container for about 3 months. Thaw in the fridge.
More Rich & Delicious Desserts!
What how to make it here!
Full Recipe Instructions
No bake mini cheesecakes
These No Bake Mini Cheesecakes are creamy, tangy, and delicious. Easy to make and richly flavored, these individual desserts are perfect for sharing.
Print Pin Rate Servings: 12 mini cheesecakes
Calories: 234kcal
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup golden brown sugar
- 1/3 cup pecans finely chopped
- 6 tablespoons unsalted butter melted
- 1/4 tsp cinnamon
For the cheesecake filling
- 8 oz cream cheese softened
- 2/3 cup granulated sugar
- 1/4 cup sour cream
- 1/2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream 36% fat or higher
Instructions
- First, make the crust: In a large bowl, combine 1 cup of Graham cracker crumbs, 1/4 cup golden brown sugar, 1/3 cup finely chopped pecans, 1/4 teaspoon cinnamon, and 6 tablespoons of melted unsalted butter.
- Line a cupcake tin with cupcake liners and evenly distribute the crust between 12 molds. Making sure to press down firmly.
- Bake the crust for 5 minutes at 350 degrees Fahrenheit. This step is optional but recommended.
- In the meantime make the cheesecake filling by combining 8 ounces of softened cream cheese with 2/3 cup granulated sugar using an electric hand mixer. Once it’s well combined add 1/4 cup sour cream, 1/2 tablespoon fresh lemon juice, and 1 teaspoon vanilla extract. Beat it with an electric hand mixer until smooth and creamy. Then set aside.
- In a separate bowl, use an electric hand mixer to beat one cup of cold heavy cream until stiff peaks form. Make sure the heavy cream is 36 % fat or higher.
- Now mix the heavy cream into the cream cheese mixture using an electric hand mixer. 
- Pour the cream cheese mixture into a disposable piping bag fixed with a round piping tip. Snip off the tip and fill it into each crust-filled shell. Top with your favorite berries and refrigerate for about 4 hours.
Notes
Tips for making a no-bake cheesecake
- Use full-fat heavy cream- You should use a heavy cream that has at least 36% fat content or higher. This creates a thicker, richer filling, especially with a no-bake cheesecake.
- Make sure the cream cheese is softened to room temp- Softening it makes it easier to incorporate with the other ingredients, resulting in a smoother filling.
- Keep refrigerated for at least 4 hours before enjoying- Allowing the mini cheesecakes to fully set is very important. Taking them out too soon will give you runny cheesecake, and trying to speed the process up in the freezer will result in a crust and filling that is too hard.
Nutrition
Calories: 234kcal | Carbohydrates: 22g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 114mg | Potassium: 63mg | Fiber: 1g | Sugar: 18g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Nicole S says
These look soo good! I can’t wait to make them come next Independence Day!🙌🏻❤️🤍💙
Thank you Dina for your boldness for Christ! It is an encouragement to me!💕
Dina says
Thank you so much Nicole! I am so glad you came across my recipe 🙂
Ava says
I made 96 of these for an Easter potluck! I had to times the recipe by 6.
It was such a huge hit that people took more than one! Thank you for the easy recipe!
Dina says
Ava, I am so happy to hear that everyone enjoyed these mini no-bake cheesecakes so much! Thank you for taking the time to write your kind recipe feedback 🙂
Naomi says
Hi Dina,I love your cooking show,you make it so simple,my challenge is on baking a cake,they don’t come out good most of the time please help, thanks
Dina says
Hi Naomi, I would love to help you. Could you please specify what your issue with the cakes are? Do they fall flat or do they not taste good? Let me know and I am more than happy to help!
Anna says
We recently made these and they were great even the next day!
simplyhomecooked says
I am glad you all loved them, Anna! They last so long in the fridge. We ate them days later and they still tasted delicious 🙂
Anastasia Lukyanov says
I love how quickly these came together! Such a crowd pleaser, perfect treat to take to a party.
simplyhomecooked says
Hi Anastasia, I’m so happy to hear that you found this recipe easy and delicious! This no bake cheesecake really is a crowd pleaser! Thank you for your kind review 🙂
Natasha says
I love that the crust has pecans in it!! And thank you for all the helpful notes
simplyhomecooked says
The pecans and cinnamon bring out such incredible flavors from the crust! Thank you for your kind review, Natasha!