1️⃣ Can I freeze mini no-bake cheesecakes?

Absolutely. Once chilled and set, place them (with liners on) in a single layer in an airtight container and freeze for up to 3 months . Thaw overnight in the refrigerator before serving.

2️⃣ How long do they last in the fridge?

These mini cheesecakes stay fresh for up to 5 days when stored in an airtight container in the refrigerator.

3️⃣ Can I make them dairy-free?

Yes! Use dairy-free cream cheese, plant-based yogurt or sour cream, and coconut cream (chilled and whipped) in place of heavy cream.

4️⃣ What if I don’t have graham crackers?

You can substitute digestive biscuits , vanilla wafers, gingersnaps, or any crisp cookie you love. Adjust the sugar as needed based on the sweetness of the cookie.

5️⃣ Can I double the recipe?

Definitely. Just make sure you have enough muffin pans and fridge space. The recipe scales easily and still sets beautifully.

Mini No-Bake Cheesecakes: 5-Star, Foolproof & Irresistible

Description

These mini no-bake cheesecakes are creamy, rich, and refreshingly simple. Made in muffin pans with a buttery graham cracker crust and a whipped cream cheese filling, they set perfectly in the fridge—no oven required! Ideal for parties, make-ahead desserts, or just a cool summer treat.

Ingredients

Scale

For the Graham Cracker Crust:

2 cups (240g) graham cracker crumbs (about 16 full crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (113g) unsalted butter, melted

For the Cheesecake Filling:

1 cup (240ml) cold heavy cream
16 oz (452g) full-fat brick cream cheese, softened
1/3 cup (67g) granulated sugar
2 tablespoons (30g) sour cream or plain yogurt, room temperature
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract

Optional Toppings:

Fresh berries
Strawberry sauce
Lemon curd
Chocolate ganache
Mint leaves

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Instructions

Line two standard 12-count muffin pans with cupcake liners.
In a medium bowl, mix graham cracker crumbs, brown sugar, and melted butter until combined.
Press about 1½ tablespoons of the crust into each liner. Optional: Bake at 350°F (177°C) for 5 minutes, then cool.
Whip the cold heavy cream until stiff peaks form; set aside.
In a separate bowl, beat cream cheese and granulated sugar until smooth. Add sour cream, lemon juice, and vanilla; beat again.
Gently fold the whipped cream into the cream cheese mixture until smooth.
Pipe or spoon the filling into the liners over the crust. Smooth the tops.
Refrigerate for at least 3 hours or up to 2 days.

Serve with your favorite toppings and keep chilled until ready to enjoy.

Notes

For lemon-flavored variation, replace sour cream with 2 tbsp lemon juice and add 2 tsp lemon zest.

To freeze, chill as directed, then freeze in a single layer and store in a sealed container for up to 3 months.

Thaw overnight in the fridge before serving.

Silicone molds can be used instead of paper liners for easy release.

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

Nutrition

Serving Size: 1 mini cheesecake
Calories: 165
Sugar: 8g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 2g
Cholesterol: 35mg