How to make mini cheesecake without baking?

To make a proper mini no bake cheesecake recipe , start with a graham cracker crust and a whipped cream cheese filling. Press the crust into muffin liners and chill. Whip heavy cream, blend it with sweetened cream cheese and sour cream, then pipe the filling over the crust. Chill for at least 3 hours.

What are common no bake cheesecake mistakes?

Overlooking whipped cream, using the wrong cream cheese, or not chilling long enough. Stick to cold ingredients and full-fat options, and give the recipe time to set.

What’s the difference between cheesecake and no bake cheesecake?

Baked cheesecake uses eggs and heat. A mini no bake cheesecake recipe skips both, setting with chilled whipped cream instead. The result is lighter, mousse-like, and quicker to make.

How long do mini cheesecakes take to set?

This mini no bake cheesecake recipe needs about 3 hours in the refrigerator to firm up. Avoid freezing, as it can change the crust’s texture and ruin the balance of each bite.

Mini No Bake Cheesecake Recipe | Quick & Creamy Treats Mini No Bake Cheesecake Recipe: Quick, Creamy, and Crowd-Friendly

Name: Mini No-Bake Cheesecake Recipe
Prep time: 25 min
Cook time: 5 min
Total time: 3 h 30 min
Yield: 24 mini cheesecakes
Cuisine: American
Ingredients: 2 cups (240g) graham cracker crumbs; 1/3 cup (67g) packed light or dark brown sugar; 1/2 cup (113g) unsalted butter, melted; 1 cup (240ml) cold heavy cream; 16 oz (452g) full-fat brick cream cheese, softened; 1/3 cup (67g) granulated sugar; 2 Tbsp (30g) sour cream; 1 tsp fresh lemon juice; 1/2 tsp vanilla extract

Description

Creamy, easy-to-make mini no-bake cheesecakes set in a muffin pan with a graham cracker crust and whipped filling. No oven needed.

Ingredients

Scale

2 cups (240g) graham cracker crumbs

1/3 cup (67g) packed light or dark brown sugar

1/2 cup (113g) unsalted butter, melted

1 cup (240ml) cold heavy cream

16 oz (452g) full-fat brick cream cheese, softened

1/3 cup (67g) granulated sugar

2 Tbsp (30g) sour cream

1 tsp fresh lemon juice

1/2 tsp vanilla extract

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Instructions

1. Line 2 muffin pans with 24 cupcake liners.

2. Mix graham crumbs, sugar, and melted butter until sandy.

3. Press 1½ Tbsp into each liner. Bake 5 mins (optional), then cool.

4. Whip cold cream into stiff peaks. Set aside.

5. Beat cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla.

6. Fold whipped cream gently into cream cheese mixture.

7. Pipe or spoon 2 Tbsp filling into each crust. Smooth tops.

8. Refrigerate at least 3 hours. Add toppings and serve.

Notes

Use full-fat brick cream cheese only for best results.

Avoid freezing—refrigeration gives better texture.

Top with fresh berries, caramel, chocolate, or lemon curd.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 10g
Sodium: 90mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg