No-Bake Mini Cheesecakes Recipe
These delightful no-bake mini cheesecakes are a perfect treat for any occasion. With a buttery graham cracker crust and a creamy cheesecake filling, they are easy to make and require no baking. Top them with a sweet cherry sauce for an extra burst of flavor.
- Prep Time: 30 minutes
- Cook Time: 25 mins
- Total Time: 6 hours 30 minutes
- Yield: 14 mini cheesecakes 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter, melted
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp freshly squeezed lemon juice
- 1 cup heavy whipping cream
- Cherry sauce (optional)
Instructions
- Line your muffin tin with paper liners.
- In a medium bowl, stir together graham cracker crumbs and sugar. Add melted butter and stir until evenly moistened. Divide crumbs between liners and press into the bottom.
- In a large mixing bowl, beat cream cheese and sugar until fluffy and smooth. Add sour cream and lemon juice, and beat until incorporated.
- In a second bowl, beat heavy whipping cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture until fully combined. Divide mixture between cupcake liners and smooth the tops.
- Refrigerate mini cheesecakes for at least 6 hours or overnight.
- Prepare cherry sauce and refrigerate until ready to serve.
- Remove wrappers from cheesecakes, spoon cherry sauce over them, and enjoy.
Nutrition
- Calories: 320
- Sugar: 16g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg