Mini No Bake Cheesecake

Tangy, sweet, creamy, and individually portioned, mini cheesecakes take the guilt out of our favorite guilty pleasure dessert.

5 from 1 vote

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Prep Time: 20

Chill Time: 1

Servings: cheesecakes

Calories: 142kcal

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.

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