No Bake Mini Cheesecakes
Published May 30, 2026
These No Bake Mini Cheesecakes are rich and creamy and feature a homemade buttery graham cracker crust. Individual sized cheesecakes that you can make in a muffin tin!
No bake mini cheesecakes
These no-bake mini cheesecakes are my kind of dessert! Light, airy, decadent, and melt in your mouth delicious.
They’re individually sized, easy to make, and you can top them any way you like.
What I love most about these is that there is no oven baking required!
These make a great summer dessert for when it’s too hot to turn your oven on.
They’re practically impossible to mess up and they have the most delightful light and creamy texture from the homemade whipped cream.
Mini Cheesecake Ingredients
- Graham crackers
- Unsalted butter
- Salt
- Brown sugar
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla extract
- Lemon juice
How to make no bake mini cheesecakes
Step 1: Line a muffin tin with 12 muffin liners. Pulse the graham crackers into crumbs using a food processor or blender.
Step 2: Mix together the graham cracker crumbs, melted butter, salt, and brown sugar until combined.
Step 3: Distribute the graham cracker crust mixture into the bottom of the lined muffin tins, then press it down with the back of a spoon.
Place the pan with the crusts in the refrigerator while you make the cheesecake filling.
Step 4: Whip the heavy cream in a mixing bowl until stiff peaks form.
Step 5: In a separate mixing bowl, beat the cream cheese and powdered sugar until smooth.
Add the vanilla extract and fresh lemon juice and beat to combine.
Recipe Tip
Fresh lemon juice brightens the flavor of these cheesecakes without overwhelming them. It really gives these cheesecakes a “wow” factor.
Step 6: Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until no lumps remain.
Step 7: Distribute the cheesecake filling evenly into the 12 muffin cups, smoothing out the tops.
Step 8: Refrigerate the mini cheesecakes for at least 3 hours, until set.
These are so lusciously creamy and my family loved them!
I love no-bake cheesecake because it is so much simpler to make than a traditional cheesecake.
Try these the next time you are craving your cheesecake fix!
Storing
Leftover no bake cheesecakes can be stored in an airtight container in the refrigerator for 4-5 days.
Toppings for mini cheesecakes
There are so many ways you can top mini cheesecakes! If you are serving them for a party here are some topping ideas for a toppings bar.
- Fresh fruit: strawberries, blueberries, blackberries, and raspberries.
- Caramel sauce
- Chocolate shavings
- Chocolate syrup or strawberry syrup
- Chopped candies: oreos, m&m’s, peanut butter cups, toffee bits
- Pie filling: cherry pie filling, apple pie filling, or blueberry pie filling
More easy desserts
No Bake Mini Cheesecakes
Ingredients
For the graham cracker crust
- 8 full size graham crackers
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 2 tablespoons brown sugar
For the filling
- 3/4 cup heavy cream
- 12 oz cream cheese, softened
- ½ cup powdered sugar
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons fresh lemon juice
Instructions
- Line a muffin tin with 12 muffin liners.
- Pulse the graham crackers into crumbs using a food processor or blender.
- Add the graham cracker crumbs, melted butter, salt, and brown sugar to a small mixing bowl. Mix well to combine.
- Distribute the graham cracker crust mixture into the bottoms of the lined muffin tin, then press it down with the back of a spoon.
- Place the pan with the crusts in the refrigerator while you make the cheesecake filling.
- In a mixing bowl, whip the heavy cream until stiff peaks form.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and lemon juice and beat to combine.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until combined and no lumps remain.
- Distribute the cheesecake filling evenly into the 12 muffin cups, smoothing out the tops.
- Refrigerate the mini cheesecakes for at least 3 hours, or until set.
- Store leftover mini cheesecakes in an airtight container in the refrigerator for 4-5 days.
