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.
Super easy mini no-bake cheesecakes!
Classic plain cheesecake is such a versatile dessert because it goes with everything, from fruit to chocolate. But it doesn’t have to be a lot of work. This no-bake cheesecake recipe is so easy to make that you’ll find yourself whipping it up time and again. Made with a graham cracker and pecan crust, and filled with a smooth and tangy cream cheese filling, these individual mini cheesecakes can be topped in a variety of ways, making them great for entertaining. I love this simple, yet delicious recipe for its decadent flavors, but also its convenience. You’re going to adore eating and serving this absolutely delicious dessert!
What you’ll need
There are two parts to this no-bake cheesecake recipe: the crust and the filling. For the crust, you’ll need Graham cracker crumbs, Unsalted butter, Golden brown sugar, Cinnamon, and Pecans. For the cheesecake filling, you will need Cream cheese, Sour cream, Granulated sugar, Vanilla extract, Lemon juice, and Heavy cream.
Helpful tips when 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.
How to make mini no-bake 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).
- 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.
Do I have to bake the crust?
No, but it’s recommended. You can put the filling in an unbaked crust, but if you choose to bake it, the crust is firmer and has an even nuttier flavor.
What can I top a plain cheesecake with?
You can top these mini no-bake cheesecakes with so many things! If you love chocolate, then a smooth chocolate ganache would taste amazing. For fruitier options, drizzling raspberry sauce on top or spooning some peach pie filling or blueberry pie filling on your mini cheesecakes would be delicious. Or just some fresh berries, like raspberries, blueberries, or sliced strawberries would make a good topping.
How long will these mini cheesecakes keep?
These no-bake mini cheesecakes will stay fresh for 3-5 days in the refrigerator. Keep them in an airtight container.
Can I freeze them?
Yes, you can freeze no-bake cheesecake for a longer shelf life. They can keep in an airtight container for about 3 months. However, I don’t recommend setting this no-bake dessert in the freezer to speed up the setting process. Only freeze it after it has set in the fridge.
What how to make it here!
No bake mini cheesecakes
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
Make the crust
- 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.
Make the cheesecake filling
- 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. 
Fill the crust and top with berries
- 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
- 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
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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!