How to make

No Bake Mini Cheesecakes

Easy to make and richly flavored, these individual desserts are perfect for sharing.


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

Step 1

Make the crust. In a large bowl, add the graham cracker crumbs, chopped pecans, brown sugar, melted butter, and cinnamon. Mix well.

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Step 2

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.

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Step 3

Bake the crust. Bake the cheesecake crust at 350 degrees Fahrenheit for 5 minutes (if you choose to bake them).

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Step 4

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.

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Step 5

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.

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Step 6

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.

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