Description
These No-Bake Mini Cheesecakes are a delightful, easy-to-make dessert featuring a buttery graham cracker crust and a creamy, fluffy filling. Perfect for making ahead, these bite-sized treats can be topped with fresh berries, chocolate ganache, caramel sauce, or fruit preserves to suit any occasion.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Optional toppings:
- Fresh berries
- Chocolate ganache
- Caramel sauce
- Fruit preserves
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until evenly mixed. Spoon about 1 tablespoon of this mixture into each cup of a muffin tin lined with paper liners. Press firmly with the back of a spoon or a small glass to form a compact crust. Chill the tin in the refrigerator while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until fully combined and fluffy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated, being careful not to deflate the mixture.
- Assemble and chill: Spoon or pipe the cream cheese filling onto the chilled crusts, smoothing the tops. Cover the assembled cheesecakes and refrigerate for at least 4 hours, or until fully set and firm.
- Add toppings and serve: Before serving, garnish each mini cheesecake with your choice of fresh berries, chocolate ganache, caramel sauce, or fruit preserves for an extra touch of flavor and presentation.
Notes
- For a firmer texture, chill overnight instead of just 4 hours.
- Using a silicone muffin pan can make removal easier and help maintain shape.
- These mini cheesecakes can be made up to 2 days in advance and stored in the refrigerator.
