No-Bake Mini Cheesecakes
No-bake mini cheesecakes are an easy make-ahead dessert for dinner parties and gatherings. The cheesecakes are made in a muffin pan and are perfectly portioned individual desserts!
Ingredients
Graham Cracker Crust
- ¾ cup crushed graham cracker crumbs about 6 full-sheets (90 grams)
- 2 tablespoons granulated sugar (25 grams)
- 3 tablespoons unsalted butter melted (45 grams)
No-Bake Cheesecake Filling
- 12 ounces brick-style cream cheese softened (340 grams)
- ¾ cup powdered sugar (90 grams)
- 1 ½ teaspoons fresh lemon juice
- ½ teaspoon pure vanilla extract
- 1 cup cold heavy whipping cream (240 ml)
Instructions
- To make the graham cracker crust: Line a standard muffin pan with 12 cupcake liners and set aside.
- Combine the graham cracker crumbs and granulated sugar in a medium-sized mixing bowl and stir until well combined. Add the melted butter and mix until all of the crumbs are moistened.
- Evenly distribute the mixture between all 12 cupcake liners, a little over one tablespoon per liner. Use the bottom of a ¼ cup measuring cup to firmly pack the crust down into each liner. Set aside while you prepare the filling.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese for 1 to 2 minutes or until smooth. Add the powdered sugar, lemon juice, and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.
- Add the heavy whipping cream to a separate mixing bowl. Using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium and continue mixing until stiff peaks form.
- Gently fold half of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
- Scoop the filling into a large piping bag and cut the end off. Evenly distribute the filling between all 12 cupcake liners by piping it on top of the crust. You should end up filling each one all the way to the top. Alternatively you can scoop the mixture into each liner with a spoon or cookie scoop, but I find the piping bag much easier!
- Cover tightly and transfer to the refrigerator to chill for at least 3 hours (or even overnight).
- When ready to serve, remove from the pan, add your favorite toppings, and enjoy!
Notes
Storage Instructions: Cheesecakes may be stored in an airtight container in the fridge for up to 4 days.