Easy No-Bake Mini Cheesecake Recipe in 15 Minutes
With just a few ingredients, you’ll have a creamy, tangy cheesecake with a buttery graham cracker crust in no time. The best part? They require no baking at all! Whether you're making them for a party, a special occasion, or just a quick treat, these mini cheesecakes are sure to impress. Ready in 15 minutes, they're perfect for satisfying your sweet tooth without any fuss.
Ingredients
For the Graham Cracker Crust:
For the Cheesecake Filling:
Optional Toppings:
Instructions
Prepare the Crust:
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Start by lining a 12-count muffin pan with paper liners.
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In a medium bowl, mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened, resembling wet sand.
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Spoon about 1 1/2 tablespoons of the crust mixture into each muffin liner and press it down firmly with the back of a spoon or your fingers to form an even layer.
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Pop the muffin pan into the freezer for about 10 minutes to set the crust while you prepare the filling.
Make the Cheesecake Filling:
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In a large mixing bowl, beat the softened cream cheese and powdered sugar using a hand mixer or stand mixer on medium speed until smooth and creamy (about 2-3 minutes). Make sure there are no lumps.
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Add the sour cream, vanilla extract, and fresh lemon juice to the cream cheese mixture and beat again until well combined and smooth.
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In a separate bowl, whip the cold heavy whipping cream until stiff peaks form, which should take around 3-4 minutes on medium-high speed. You want the whipped cream to be fluffy but not over-whipped.
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Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—combine until smooth and fluffy.
Assemble the Mini Cheesecakes:
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Remove the muffin pan from the freezer. Spoon or pipe the cheesecake filling evenly over each crust, filling each liner nearly to the top.
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Smooth the tops with the back of a spoon for a clean, flat surface.
Chill and Set:
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Place the mini cheesecakes in the fridge for at least 3 hours to allow them to set. If you want to make these ahead, you can keep them covered in the refrigerator for up to 3 days.
Serve and Enjoy:
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Once set, remove the mini cheesecakes from the fridge and garnish them with your favorite toppings, such as fresh berries, chocolate shavings, or a drizzle of fruit sauce.
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Unwrap, serve, and enjoy the creamy, tangy, and delicious little cheesecakes!
Note
- Ensure the cream cheese is at room temperature before mixing to avoid lumps and get a smooth filling.
- Use cold heavy cream for whipping. It helps achieve stiff peaks more effectively.
- If you don’t have a piping bag, use a resealable plastic bag. Fill it with the cheesecake mixture, then cut off a corner to pipe the filling into the muffin liners.
- If you prefer, you can substitute graham crackers with digestive biscuits for a similar texture and flavor.
- For added variety, try different toppings like caramel sauce, crushed nuts, or a dollop of whipped cream.
