Mini No Bake Cheesecakes
These Mini No Bake Cheesecakes are light and fluffy with a buttery graham cracker crust. They come together quickly in a standard muffin tin and can be assembled in advance!
These Mini No Bake Cheesecakes are my latest no bake dessert revelation. I’ve been making my mini pumpkin cheesecake recipe for years, but this is the first time I’ve tried the no-bake method to make them.
Admittedly I was a bit skeptical about the outcome, but I loved the results! I may even prefer this recipe over my mini lemon cheesecakes, which are baked the traditional way.
This no bake version has an amazingly creamy texture from the cream cheese and Greek yogurt, 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 easy recipe is complete with a creamy cheesecake mousse and a buttery graham cracker crust.
- They’re everything you love about cheesecake but they’re a whole lot easier because everything from the crust to the cheesecake filling is no bake.
- They can be customized with your favorite cookie crumbs, citrus zest, extract, and toppings.
- The cheesecake bites can be assembled a few days ahead of time and served straight from the fridge.
Recipe ingredients
These no bake mini cheesecakes include a few basic ingredients that can be customized a multitude of ways.
- Cream cheese. Use full fat cream cheese for a richer flavor and creamy mouthfeel. (Note that using low fat or whipped cream cheese can make the cheesecake filling “soupy” in texture, so stick to full fat!)
- 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. Helps to break up the cream cheese and makes for a smoother filling. 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!
- Butter. Melted butter helps hold the graham cracker crust together without having to bake it.
- Flavorings. I used lemon zest and vanilla extract, but you may substitute them with your favorite citrus zest or extract.
- Toppings. Top the mini cheesecakes with your favorite fruit, compote or curd.
See the recipe card below for the full list of ingredients and quantities.
How to make this 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: These no bake cheesecake cups need at least 4 hours in the fridge to set up properly, so plan your time accordingly!
See the recipe card below for full instructions.
- Combine the graham cracker crumbs, 1 tablespoon sugar, melted 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.
- Meanwhile, 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 cream cheese mixture until combined, being careful not to deflate the cream.
- Divide the cheesecake mousse evenly between the (12) muffin cups.
- Chill at least 4 hours, or until set (overnight is best).
Recipe FAQs
They will keep in the refrigerator for 5-7 days. Store them in an airtight container for best results.
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.
You’ll need to let them chill in the fridge for at least 4 hours to give them time to set up properly. However, the texture is best after the cheesecakes have chilled overnight.
Recipe variations
Put your own spin on this easy no bake dessert by making one of the following changes:
- Swap the lemon zest with orange or grapefruit zest.
- Replace the vanilla extract with an equal amount of almond extract.
- Sub the Greek yogurt with sour cream to make the cheesecake filling tangy.
- Use maple sugar or coconut sugar in place of granulated sugar.
- Swap the graham cracker crumbs with finely crushed Oreos, gingersnaps, Nilla Wafers, or another favorite cookie.
Serving suggestions
These mini no bake cheesecakes are delicious as is, but we love topping them with one or more of the following:
- Fresh berries or chopped fruit
- Cherry compote
- Lemon curd or lime curd
- Apricot jam or strawberry rhubarb jam
- Orange cranberry sauce
- Salted caramel sauce
Recipe notes
- Pro tip: These no bake cheesecake cups need at least 4 hours in the fridge to set up properly, so plan your time accordingly!
- Full fat cream cheese and Greek yogurt will produce the richest, creamiest cheesecake filling.
- Be very gentle when folding the whipped cream into the cream cheese mixture; you don’t want to knock the air out of it!
- For best results, keep the mini cheesecakes in the refrigerator until just before serving as they will soften quickly. Add the topping when ready to enjoy.
More easy no bake desserts you’ll love
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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.1 cup graham cracker crumbs, 1 tablespoon granulated sugar, 4 tablespoons unsalted butter, pinch salt
- 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.8 ounces cream cheese, 1/2 cup granulated sugar, 2 tablespoons plain Greek yogurt, 1 tablespoon lemon zest, 1 teaspoon vanilla extract
- Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the cream.1 1/2 cups homemade whipped 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 curd 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.
