Mini No Bake Cheesecakes

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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!

Prep Time20

Cook Time0

Chill time4

Total Time4 20

Course: Sweets

Cuisine: American

Servings: servings

Calories: 219kcal

Author: Marcie

Equipment

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!

Video

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, 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