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Mini No-Bake Cheesecake

Delightful mini no-bake cheesecakes that combine creamy goodness with convenience, perfect for any occasion.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours 20 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs These crumbs form the base of your cheesecake.
  • 0.5 cups unsalted butter, melted Binds the graham cracker crumbs together.
Filling
  • 2 cups cream cheese, softened Gives the cheesecake its rich and creamy consistency.
  • 1 cups powdered sugar Adds sweetness to balance the tanginess of the cream cheese.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1 cups heavy whipping cream Adds lightness and fluffiness to the filling.
  • 1 cups fresh berries or fruit topping (optional) Adds color and freshness.

Equipment

  • muffin tray

Method
 

  1. Prepare the crust by mixing graham cracker crumbs and melted butter, then press into muffin cups and refrigerate.
  2. Make the cheesecake filling by beating cream cheese, powdered sugar, and vanilla until smooth, then fold in whipped cream.
  3. Spoon the filling into the crusts and smooth the tops, then cover and chill for at least 4 hours or overnight.
  4. Top with fresh berries or fruit before serving.

Nutrition

Calories: 210kcalProtein: 3gSodium: 150mg

Notes

Chilling overnight is recommended for best results.

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