Desserts Cakes Cheesecake Recipes No-Bake Cheesecake Recipes Mini No-Bake Cheesecakes 4.4 (7) 6 Reviews 2 Photos These mini no-bake cheesecakes are great topped with fresh fruit, a drizzle of your favorite syrup, or pie filling spooned on top. By Kathryn Hendrix Updated on July 22, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 2 2 Prep Time: 30 mins Freeze Time: 15 mins Refrigerate Time: 3 hrs Total Time: 3 hrs 45 mins Servings: 12 Yield: 12 mini cheesecakes Jump to Nutrition Facts Jump to recipe These decadent mini no-bake cheesecakes are incredibly versatile, according to recipe developer Kathryn Hendrix. Plus, they would be fun for kids to decorate with their toppings of choice! Mini No-Bake Cheesecake Ingredients These are the ingredients you’ll need to make this test kitchen-approved mini no-bake cheesecake recipe: Graham cracker crumbs: These simple cheesecake crust starts with graham cracker crumbs. Brown sugar: Brown sugar in the crust allows it to set better due to the added moisture of the molasses, according to Kathryn. Butter: Half a stick of melted butter lends richness and flavor to the crust. Heavy whipping cream: The mini cheesecake filling starts with heavy whipping cream. Cream cheese: Of course, you’ll need a block of cream cheese. Powdered sugar: Powdered sugar contains cornstarch, Kathryn says, which results in a thicker final product. Also, since the granules are so small, it does not require as much beating. Sour cream: Sour cream lends a pleasantly tangy flavor and creates a rich, velvety texture.Lemon juice: Brighten things up with two teaspoons of lemon juice.Vanilla: A teaspoon of vanilla extract enhances the flavor. Fruit: Fresh strawberries or raspberries add a pop of fruity flavor and color. Test kitchen tip: Use a rounded tablespoon to drop the crust into each muffin cup, then press the crust with the bottom of a small jar or measuring cup. How to Serve Mini No-Bake Cheesecakes Kathryn suggests pairing these mini no-bake cheesecakes with fresh fruit, top them with canned pie filling, or finish each cheesecake with a drizzle of your favorite syrup. You can also sprinkle crumbled cookies or nuts over the cheesecakes before chilling (to allow it to stick better). How to Store Mini No-Bake Cheesecakes Store in an airtight container in the refrigerator for up to 5 days or freeze them for up to 3 months. Kathryn suggests making a double batch, as the mini no-bake cheesecakes freeze well. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings Crust 1 cup graham cracker crumbs 2 tablespoons brown sugar 1/4 cup butter Filling 1/2 cup heavy whipping cream 8 ounces cream cheese 1/3 cup powdered sugar 2 tablespoons sour cream 2 teaspoons lemon juice 1 teaspoon vanilla extract 3/4 cup raspberries Directions Gather all ingredients. Line a 12-cup muffin pan with muffin liners. Dotdash Meredith Food Studios For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined. Dotdash Meredith Food Studios Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan. Freeze crusts until set while you prepare the filling, 15 to 20 minutes. Dotdash Meredith Food Studios For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside. Dotdash Meredith Food Studios Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes. Dotdash Meredith Food Studios Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute. Dotdash Meredith Food Studios Fold in the reserved whipped cream, until just combined. Dotdash Meredith Food Studios Place the filling in a resealable 1 quart plastic bag. Snip off the corner of the bag to create a 1/2-inch opening. Dotdash Meredith Food Studios Pipe into prepared muffin pans, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops as desired. Dotdash Meredith Food Studios Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice. Dotdash Meredith Food Studios Unwrap and enjoy! Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 192 Calories 15g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 192 % Daily Value * Total Fat 15g 19% Saturated Fat 9g 44% Cholesterol 42mg 14% Sodium 126mg 5% Total Carbohydrate 13g 5% Dietary Fiber 1g 3% Total Sugars 8g Protein 2g 4% Vitamin C 2mg 2% Calcium 37mg 3% Iron 0mg 2% Potassium 66mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.