These mini no-bake cheesecakes are the perfect bite-sized dessert for any occasion. With a buttery graham cracker crust and a rich, creamy filling, they deliver all the indulgent flavor of traditional cheesecake without ever turning on the oven.
Their individual size makes them ideal for parties, gatherings, or simple weeknight treats.
Light, smooth, and slightly tangy, each cheesecake is balanced beautifully with fresh raspberries or your favorite toppings like fruit sauces or syrups.
Easy to prepare ahead of time, these chilled desserts are a stress-free way to impress guests while keeping things simple and delicious.
Prep Time: 30 minutes
Freeze Time: 15 minutes
Refrigerate Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12
Yield: 12 mini cheesecakes
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 1/4 cup butter, melted
Filling
- 1/2 cup heavy whipping cream
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 2 tablespoons sour cream
- 2 teaspoons lemon juice
- 1 teaspoon vanilla extract
- 3/4 cup raspberries (or topping of choice)
Directions
- Line a 12-cup muffin pan with paper liners and set aside.
- In a small bowl, mix together the graham cracker crumbs, brown sugar, and melted butter until evenly combined.
- Press about 1 rounded tablespoon of the crumb mixture into the bottom of each muffin liner, packing it down firmly.
- Place the crusts in the freezer for 15 to 20 minutes, or until set.
- In a medium bowl, beat the cold whipping cream until stiff peaks form. Set aside.
- In a separate large bowl, beat the cream cheese and powdered sugar until smooth and creamy.
- Add the sour cream, lemon juice, and vanilla extract, then mix until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
- Spoon or pipe about 2 1/2 tablespoons of filling into each prepared crust, smoothing the tops as desired.
- Cover and refrigerate for at least 3 hours, or until fully set.
- Top with fresh raspberries or your favorite toppings just before serving.
Chefs Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- For clean, professional-looking cheesecakes, use a piping bag or zip-top bag with the corner snipped off.
- These cheesecakes can be stored in the refrigerator for up to 5 days, making them perfect for make-ahead desserts.
- Try different toppings like strawberry sauce, blueberry compote, chocolate drizzle, or caramel for variety.