Mini No-Bake Cheesecakes (Printable Page)
# What You Need:
→ Crust
01 -
1 1/4 cups (150 g) graham cracker crumbs or digestive biscuit crumbs
02 -
1/4 cup (55 g) unsalted butter, melted
03 -
2 tablespoons (25 g) granulated sugar
→ Cheesecake Filling
04 -
16 oz (450 g) cream cheese, softened
05 -
1/2 cup (120 ml) heavy cream, cold
06 -
1/2 cup (60 g) powdered sugar, sifted
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon lemon juice (optional)
→ Toppings (optional)
09 -
Fresh berries (strawberries, blueberries, raspberries)
10 -
Fruit compote or preserves
11 -
Chocolate shavings
12 -
Crushed cookies or graham crackers
13 -
Whipped cream
# How to Make It:
01 -
Line a standard 12-cup muffin tin with paper liners.
02 -
In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until the texture is like wet sand.
03 -
Divide the crumb mixture evenly among the liners (about 1 heaping tablespoon each) and press firmly into the bottoms to form a crust. Refrigerate while you prepare the filling.
04 -
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice (if using); beat until creamy and well combined.
05 -
In a separate bowl, whip the cold heavy cream to stiff peaks.
06 -
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
07 -
Spoon or pipe the cheesecake filling evenly over the chilled crusts, smoothing the tops.
08 -
Refrigerate for at least 2 hours, or until set and firm.
09 -
Before serving, remove cheesecakes from the liners and top with your choice of toppings.
# Helpful Tips:
01 -
For gluten-free, use gluten-free cookies or graham crackers for the crust.
02 -
For a citrus twist, add lemon or lime zest to the filling.
03 -
These mini cheesecakes can be made a day ahead and kept chilled until serving.
04 -
Pair with a glass of Moscato or Riesling for a refreshing dessert.