No Bake Mini Cheesecakes
These No Bake Mini Cheesecakes are rich and creamy and feature a homemade buttery graham cracker crust.
Servings: 12
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.
Nutrition
Calories: 251kcal | Carbohydrates: 16g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 73mg | Fiber: 0.3g | Sugar: 11g | Vitamin A: 716IU | Vitamin C: 0.3mg | Calcium: 48mg | Iron: 0.5mg