Description
Creamy mini no-bake cheesecakes with a buttery graham cracker crust and a light, whipped cheesecake filling—perfect for easy make-ahead desserts.
Ingredients
Units
Scale
Graham Cracker Crust
- 2 cups (240g) graham cracker crumbs
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tbsp; 113g) unsalted butter, melted
- 1 cup (240ml) cold heavy cream
- 16 ounces (452g) full-fat brick cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Optional: desired toppings
Instructions
- Line a muffin pan with cupcake liners and set aside.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter until the mixture resembles wet sand.
- Press 1–2 tablespoons of the crust mixture firmly into the bottom of each cupcake liner. Chill while preparing the filling.
- Using a mixer, whip the cold heavy cream on high speed until stiff peaks form. Set aside.
- In a separate bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the sour cream, lemon juice, and vanilla, mixing until combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spoon or pipe the filling onto the prepared crusts.
- Refrigerate for at least 3 hours, or until set.
- Add desired toppings before serving.
Notes
- Top with berries, chocolate sauce, caramel, lemon curd, or crushed cookies.
- Make sure the cream cheese is fully softened for the smoothest texture.
- These mini cheesecakes freeze well for up to 2 months.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A