Mini No Bake Cheesecakes have a no bake graham cracker crust and a dreamy cheesecake mousse filling. They're an easy dessert that comes together in minutes!
1tablespoongranulated sugaror sub with coconut or maple sugar
4tablespoonsunsalted buttermelted
pinch salt
For the filling:
8 ouncescream cheesesoftened to room temperature
1/2cup granulated sugaror sub with coconut or maple sugar
2tablespoonsplain Greek yogurtor sub with sour cream
1tablespoonlemon zestoptional
1teaspoonvanilla extract
1 1/2cupshomemade whipped creamor 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!
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.