No-bake mini cheesecakes recipe

Prepare miniature cheesecakes for dinner parties and other functions. No baking required. Cheesecakes are baked in muffin pans for precise servings.

– ¾ cup crushed graham cracker crumbs about 6 full-sheets (90 grams) – 2 tablespoons granulated sugar (25 grams) – 3 tablespoons unsalted butter melted (45 grams) – 12 ounces brick-style cream cheese softened (340 grams) – ¾ cup powdered sugar (90 grams) – 1 ½ teaspoons fresh lemon juice – ½ teaspoon pure vanilla extract – 1 cup cold heavy whipping cream (240 ml)



Line a regular muffin tray with 12 cupcake liners for the graham cracker crust. Stir graham cracker crumbs and granulated sugar in a medium bowl.


Melt butter and moisten crumbs. Spread the mixture evenly in cupcake liners with a little over a spoonful. Press the crust into each liner with a ¼ cup measuring cup. 


Blend cream cheese in a stand mixer with the paddle attachment or a large container with a handheld mixer for 1–2 minutes. Sprinkle powdered sugar, lemon juice, and vanilla on basin. 


Heavy-whipped cream bowl extra. In 30 seconds to 1 minute, use a handheld or stand mixer whisk attachment on low-medium speed, then increase to medium until stiff peaks form.


Mix half the whipped cream into the cream cheese mixture, then add the remainder. Cut and fill a large piping bag. Fill 12 muffin liners with crust filling.


Scoop or pour contents into each liner—I prefer the piping bag! Place in fridge for 3 hours or overnight. Take out of pan, add toppings, and enjoy!


Also See: 

Cornflake cookies recipe