Mini Cheesecake Recipe
Tangy, sweet, creamy, and individually portioned, mini cheesecakes take the guilt out of our favorite guilty pleasure dessert.
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Mini Cheesecakes Recipe
Cheesecake is the peak of indulgence. But if I’m being honest, making a whole cheesecake feels pretentious? Too hard? Well, don’t worry – if you also have bougie taste buds, these mini cheesecakes are for you!
This mini cheesecake recipe is uber easy and endlessly delicious. With the ability to customize toppings to your liking, no-bake cheesecake cups were made for serving at parties, receptions, showers – you name it! Not to mention, they are really freaking cute! (Why is a tiny dessert always so cute?!) Anyway, if you’re in the middle of creating your dream menu for any soiree, or just Tuesday night, don’t miss out on these heavenly mini cheesecakes.
Ingredients in Mini No Bake Cheesecakes
Cheesecake:
- Whipping cream – You can also use 4 cups of cool whip in place of the whipped cream, if desired.
- Sugar
- Cream cheese (room temperature) – Use the block of cream cheese, not the spreadable tub kind. To avoid lumpy cheesecakes, make sure the cream cheese is room temperature and not straight from the fridge.
- Cheesecake (or vanilla) flavored pudding mix – Use just the powder (don’t mix up the pudding first – that would be a disaster!) and make sure you select a packet that IS NOT sugar free. If you cannot find Cheesecake flavor, use vanilla instead.
Crust:
- Graham crackers – You can customize the crust as you please! Try subbing Oreoes or Biscoff cookies for a next-level treat!
- Butter, melted – I use salted butter in the crust.
- Brown sugar
How to Make Mini Cheesecakes
- Line 24 cupcake tins with liners. I like to use silicone liners for ease and reusability. Set aside.
- Using a food processor, blender, or in a gallon sized zip top bag with a rolling pin, crush the graham crackers until in a powder.
- Add the brown sugar and melted butter, mixing until the texture is like wet sand.
- Scoop 1 1/2 tbsp of the crust into each prepared cupcake liner. Use the back of a spoon to press the mixture firmly to the bottom and halfway up the sides of the cupcake liner.
- Place the cupcake tins in the freezer until needed.
- In the bowl of a stand mixer, add the whipping cream and sugar. Whip on high speed until thick and stiff peaks form.
- Transfer the whipped cream into a separate bowl.
- Using the whisk attachment, cream the room temperature cream cheese until smooth.
- Slowly add in the cheesecake pudding mix (just the powder) to the cream cheese, mixing until everything is incorporated and smooth.
- Slowly add the whipped cream to the cream cheese mixture, mixing until completely combined and smooth.
- Add 3 tbsp of cheesecake batter to each of the cupcake tins filled with the crust.
- Use an offset spatula to smooth the tops of the cheesecakes.
- Repeat until all of the cheesecakes are filled.
- Freeze for 1 hour and then remove the cupcake liners from the mini cheesecakes.
- Top with your favorite cheesecake topping and enjoy!
- Store in the fridge for up to 1 week or in the freezer for up to 3 months.
What can I use as a topping for a no-bake mini cheesecake?
Fruit is always my number 1 go-to for toppings! Serve it fresh, in a syrup, or use canned pie filling & you’re sure to knock it out of the park.
Outside of fruit, I also love crushed oreos, chocolate syrup, caramel and whipped cream! You really cannot go wrong.
If you’re really looking to enhance these cheesecakes, you can also play around with the crust and use oreos or biscoff cookies instead of graham crackers.
How should I store these?
Store your mini cheesecakes in an airtight container in the fridge for up to 1 week. You can also freeze these in a resealable freezer bag (separated by layers of parchment paper) for up to 3 months.
Other Delicious Desserts
Mini Cheesecake Recipe
Ingredients
Cheesecakes
- 1 pint whipping cream
- 3/4 cup sugar
- 24 oz cream cheese, room temperature
- 1 package (3.4 oz) cheesecake (or vanilla) flavored pudding mix
Crust
- 16 graham crackers
- 1/2 cup butter, melted
- 1/3 cup brown sugar
Instructions
- Line 24 cupcake tins with liners- I like to use silicone liners to for ease and reusability. Set aside.
- Using a food processor, blender or in a gallon sized zip top bag with a rolling pin, crush the graham crackers until in a powder.
- Add the brown sugar and melted butter, mixing until the texture is like wet sand.
- Scoop 1 1/2 tbsp of the crust into each prepared cupcake liner. Use the back of a spoon to press the mixture firmly to the bottom and halfway up the sides of the cupcake liner. Place the cupcake tins in the freezer until needed.
- In the bowl of a stand mixer, add the whipping cream and sugar. Whip on high speed until thick and stiff peaks form.Transfer the whipped cream into a separate bowl.
- Using the whisk attachment, cream the room temperature cream cheese until smooth.
- Slowly add in the cheesecake pudding mix (just the powder) to the cream cheese, mixing until everything is incorporated and smooth.
- Slowly add the whipped cream to the cream cheese mixture, mixing until completely combined and smooth.
- Add 3 tbsp of cheesecake batter to each of the cupcake tins filled with the crust.
- Use an offset spatula to smooth the tops of the cheesecakes.
- Repeat until all of the cheesecakes are filled.
- Freeze for 1 hour and then remove the cupcake liners from the mini cheesecakes.Top with your favorite cheesecake topping and enjoy!
- Store in the fridge for up to 1 week or in the freezer for up to 3 months.
