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.
- 180 grams graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/4 cup unsalted butter (melted)
- 8 ounces full-fat cream cheese (softened to room temperature)
- 1/3 cup powdered sugar
- 1/4 cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 cup cold heavy whipping cream
- Fresh berries
- Chocolate shavings
- Fruit sauce for garnish
Start by lining a 12-count muffin pan with paper liners.
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.
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.
Pop the muffin pan into the freezer for about 10 minutes to set the crust while you prepare the filling.
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.
Add the sour cream, vanilla extract, and fresh lemon juice to the cream cheese mixture and beat again until well combined and smooth.
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.
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.
Remove the muffin pan from the freezer. Spoon or pipe the cheesecake filling evenly over each crust, filling each liner nearly to the top.
Smooth the tops with the back of a spoon for a clean, flat surface.
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.
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.
Unwrap, serve, and enjoy the creamy, tangy, and delicious little cheesecakes!
- 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.
Have Fun Baking!