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No-Bake Mini Cheesecakes Recipe

This No-Bake Mini Cheesecakes Recipe is SO EASY! Creamy, tangy filling on a buttery graham cracker crust topped with bright cherry goodness—no oven needed.
Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Keyword: Creamy, Easy, Mini Cheesecakes, No-Bake, Party, Quick
Servings: 12 servings

Ingredients

  • 1.5 cups graham cracker crumbs about 12 whole crackers, crushed
  • 1 tablespoon granulated sugar
  • 8 tablespoons unsalted butter 1 stick, melted
  • 16 ounces cream cheese 2 blocks, room temperature
  • 0.67 cup granulated sugar
  • 2 tablespoons sour cream
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup heavy whipping cream
  • Cherry topping store-bought or homemade

Instructions

  • Crush the graham crackers into fine crumbs. In a medium bowl, stir together the graham cracker crumbs, 1 tablespoon sugar, and melted butter until mixture resembles wet sand.
  • Press about 1 to 2 tablespoons of crust mixture firmly into the bottom of each mini cheesecake cup or muffin liner. Refrigerate while preparing the filling.
  • In a large bowl, beat softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
  • Gradually add 2/3 cup granulated sugar, continue beating until combined.
  • Mix in sour cream and lemon juice, blending well.
  • In a separate bowl, whip heavy cream until stiff peaks form.
  • Gently fold whipped cream into cream cheese mixture, being careful not to deflate it.
  • Spoon or pipe filling over chilled crusts, filling cups nearly to the top. Smooth the surface.
  • Cover pan tightly with plastic wrap.
  • Chill in refrigerator for at least 4 hours or overnight to set.
  • Just before serving, spoon a generous amount of cherry topping over each mini cheesecake.

Equipment

  • Mixing Bowls
  • Electric mixer or stand mixer
  • Measuring Cups and Spoons
  • Mini cheesecake pans or muffin tin with liners
  • Spoon or piping bag
  • Refrigerator

Notes

  • Make sure cream cheese is at room temperature to avoid lumps.
  • Press crust firmly to prevent crumbling.
  • Chill cheesecakes for at least 4 hours for best texture and flavor.
  • Try different toppings like fresh berries or chocolate ganache for variety.
  • Store leftovers covered in the fridge up to 4 days or freeze without topping up to 1 month.