No Bake Mini Cheesecakes (VIDEO)

Jump to Recipe Print Recipe

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.

Overhead of No Bake Mini Cheesecakes topped with fresh berries and a spoon scooping into one of them

Table Of Contents

Recipe Details
What You’ll Need
Ingredient Notes
Add-ins and Substitutions
How to Make No Bake Mini Cheesecakes
Recipe Tips
FAQs
Serving Suggestions
Make This Recipe in Advance
More Rich & Delicious Desserts!
Full Recipe Instructions

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

Ingredients for No Bake Mini Cheesecakes, including graham crackers, pecans, butter, cinnamon, sugar, heavy cream, lemon cream cheese, sour cream, and vanilla.

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.

Steps to make No Bake Mini Cheesecakes, including mixing the crust ingredients with a spatula and then spooning them into cupcake liners, pressing them down firmly before baking.

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.

Steps to make No Bake Mini Cheesecakes, including combining the filling ingredients in a bowl with an electric hand mixer.

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

Steps to make No Bake Mini Cheesecakes, including piping the filling into the crusts and then topping them with fresh berries after they set.

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.

No Bake Mini Cheesecakes topped with fresh berries, one being scooped by a spoon

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.

Close up of No Bake Mini Cheesecakes topped with fresh berries

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!

Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.

Let’s connect on social media! 😍 find me @ Instagram, Facebook, YouTube, and Pinterest. And don’t forget to tag me if you try one of my recipes!

What how to make it here!

Full Recipe Instructions

Author
Recent Posts

Follow me

Dina

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!