Mini No Bake Cheesecakes
The best cheesecake is the kind you don’t have to bake! These Mini No Bake Cheesecakes have a no bake graham cracker crust and a fluffy cheesecake mousse filling that takes minutes to make. Top them with your favorite fruit for a delicious, easy dessert!
I’ve loved to bake since I was a little girl, but I turn to no bake desserts often because they’re so easy to prepare and it’s nice to keep the house cool when it’s hot outside.
My peanut butter rice krispie treats and no bake chocolate peanut butter oatmeal cookies come together in a flash — waiting for them to set is definitely the hardest part!
These Mini No Bake Cheesecakes are my latest revelation. I’ve been a fan of mini cheesecakes for years, but this is the first time I’ve used the no-bake method to make them.
Admittedly I was a bit skeptical about the outcome with this recipe, but I loved the results! I may even prefer this recipe over my lemon cheesecakes, which are baked the traditional way.
These no bake cheesecakes have an amazingly creamy texture that I adore, and they’re so much easier to make!
Why turn on the oven when you don’t have to? 🙂
If you prefer to make one larger dessert, be sure to try my American Flag No Bake Cheesecake, which can be customized with your favorite fruits or toppings.
Why you’ll love this recipe:
- This no bake mini cheesecake recipe is complete with a creamy cheesecake mousse and buttery no bake graham cracker crust.
- They’re everything you love about cheesecake but they’re a whole lot easier!
- They can be customized with your favorite cookie crumbs, citrus zest, extract and toppings.
- They’re the perfect make ahead dessert.
Recipe ingredients
These mini no bake cheesecakes include a few basic ingredients that can be customized a multitude of ways.
Ingredient notes
- Cream cheese. Use full fat cream cheese for a richer flavor and creamy mouthfeel.
- Whipped cream. For the freshest flavor possible, I highly recommend using homemade whipped cream. I’m sure store bought may be used as a time saver, but I haven’t tested this recipe using it.
- Sugar. I’ve successfully made this recipe using granulated sugar and maple sugar.
- Greek yogurt. Sub with sour cream for a nice tangy flavor.
- Graham cracker crumbs. Substitute with your favorite cookie crumbs such as Oreo or gingersnap. Gluten-free graham crackers and cookies work great as well!
- Flavorings. Substitute the lemon zest and vanilla with your favorite citrus zest or extract.
- Toppings. Top the mini cheesecakes with your favorite fruit, compote or curd.
How to make this mini no bake cheesecake recipe
There are (3) components to this recipe, but each one is extremely easy to prepare.
The no bake graham cracker crust comes together in minutes, then it’s popped into the freezer while the filling is prepared.
The filling components include a cream cheese mixture and whipped cream, which are combined to create a creamy, fluffy texture that is the consistency of mousse.
Pro tip: Use homemade whipped cream for the freshest flavor!
See the recipe card below for full instructions.
- Combine the graham cracker crumbs, 1 tablespoon sugar, butter and pinch of salt until combined.
- Divide the graham cracker mixture between (12) standard muffin cups lined with paper liners and pack it down. Place in the freezer.
- Beat the softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest and vanilla with a hand mixer until smooth.
- Gently fold the whipped cream into the cheesecake mixture until combined, being careful not to deflate the cream.
- Divide the cheesecake mousse evenly between the (12) muffin cups.
- Chill overnight or until set.
FAQs
These mini no bake cheesecakes are every bit as creamy and delicious as traditional cheesecake. The cheesecake filling is combined with homemade whipped cream for an amazing mousse-like consistency.
The buttery no bake graham cracker crust has a wonderful texture and holds its shape perfectly, making these the ultimate bites.
They will keep in the refrigerator for 5-7 days.
This recipe is easily made gluten-free by using your favorite gluten-free graham crackers or cookies. Simply pulse in the food processor until coarsely ground.
Recipe notes
- Pro tip: Use homemade whipped cream for the freshest flavor!
- For best results, keep the mini cheesecakes in the refrigerator until just before serving as they will soften quickly. Top with your favorite fruit, compote or lemon or lime curd right before serving.
- Swap out the graham cracker crumbs with your favorite cookies such as Oreos or gingersnaps. Gluten-free versions work great as well!
- Store no bake mini cheesecakes in the refrigerator for 5-7 days in the refrigerator.
More dessert recipes you’ll love:
- Banana cream pie
- Chocolate lasagna recipe by Natasha’s Kitchen
- Chocolate peanut butter fudge
- Key lime cheesecake bars
- Key lime pie
- Lemon pudding cake
- Mini pumpkin cheesecakes
- Red velvet brownies
- Rocky road candy
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Mini No Bake Cheesecakes
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 1 tablespoon granulated sugar or sub with coconut or maple sugar
- 4 tablespoons unsalted butter melted
- pinch salt
For the filling:
- 8 ounces cream cheese softened to room temperature
- 1/2 cup granulated sugar or sub with coconut or maple sugar
- 2 tablespoons plain Greek yogurt or sub with sour cream
- 1 tablespoon lemon zest optional
- 1 teaspoon vanilla extract
- 1 1/2 cups homemade whipped cream or 3/4 cup heavy whipping cream combined with 1 tablespoon sugar and 1 teaspoon vanilla
Instructions
Prepare the crust:
- Line a standard muffin pan with paper liners and set aside.
- Place the graham cracker crumbs, 1 tablespoon sugar, butter and a pinch of salt in a medium bowl, then stir until the crumbs are well coated with butter.
- Divide the graham cracker crust mixture between the (12) muffin cups (about 1 1/2 tablespoons each). Press down with a teaspoon to pack it down well and place in the freezer while you prepare the filling.
Prepare the filling:
- Place the softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest and vanilla in a medium bowl and beat at medium speed until smooth. There should be no lumps.
- Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the cream.
- Spoon the cheesecake filling over the prepared crusts evenly, then chill for a minimum of 4 hours or overnight for best results. Top with your favorite fruit or topping and enjoy!
Notes
- Pro tip: Use homemade whipped cream for the freshest flavor! Â
- For best results, keep the mini cheesecakes in the refrigerator until just before serving, then top with your favorite fruit, compote or lemon or lime curd.
- Swap out the graham cracker crumbs with your favorite cookies such as Oreos or gingersnaps. Gluten-free versions work great as well!
- Store no bake mini cheesecakes in the refrigerator for 5-7 days in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
