No Bake Mini Cheesecakes (Small Batch)
No Bake Mini Cheesecakes are individual cheesecakes with a graham cracker crust made in a muffin pan. Serve with fresh strawberries and blueberries for a red, white, and blue summertime treat.
Summer has never been kind to me, especially once July rolls around.
Maybe it’s because we’re halfway through the year. Maybe because life has a way of catching up. But every July, something horrible goes wrong.
Last year I had what seemed like an unsolvable car issue (after visiting 4 different mechanics) then my nightmare of a neighbor moved in.
This summer? More bad luck.
My dad broke his foot, family vacation was cancelled, I hurt my wrist, and I caught Covid.
All in July (with a little bit in June).
Thankfully once August arrives, I know things will start turning around. I was able to go on my trip to Minneapolis and St. Paul without having to cancel.
And I’m back in the kitchen with another new recipe.
Since my Mini Cheesecakes are a huge hit, I decided to make a summertime version with small batch No Bake Mini Cheesecakes.
Six individual no bake cheesecakes made with whipped cream and cream cheese in graham cracker crusts then topped with strawberry sauce and blueberries.
Similar to my Red White and Blue Cheesecake, they’re the perfect dessert for two to make when it’s simply too hot to turn on your inferno of an oven.
Ingredients for No Bake Mini Cheesecakes
Ready to try this no bake mini cheesecake recipe? You’ll need the following ingredients:
- Graham cracker crumbs: Traditionally cheesecake has a graham cracker crust, but you can certainly change it up with Oreo. I used a food processor to crush them into crumbs.
- Butter: Needed to bind the crust
- Granulated sugar: Adds a touch of sweetness to the crust. Omit the sugar if using an Oreo crust.
- Salt: Helps bring out the other flavors, especially if using unsalted butter.
- Heavy cream: Since you’re not baking your cheesecake, homemade whipped cream is used to thicken and stabilize the filling.
- Cream cheese: It’s not cheesecake without cream cheese! Make sure you’re using a block of full-fat cream cheese. The low fat and fat free versions have more water in them and may be too watery.
- Powdered sugar: Balances out the tanginess of the cream cheese plus helps stabilize the no bake filling.
- Vanilla: Adds flavor to the batter
Don’t want to use a muffin pan? Put the no bake filling in jars and serve like my cheesecake in a jar.
How To Make Mini No Bake Cheesecakes
To make mini cheesecakes (no bake), first make your crust.
Mix together your graham cracker crumbs, melted butter, sugar, and salt. Then add roughly 2 tablespoons to each paper liner and press down to form a bottom crust.
Next, make homemade whipped cream by beating your heavy cream on high speed until it thickens and stiff peaks form. That means when you pull the beater up, peaks will form and not fall over.
Transfer your whipped cream to another bowl and keep cold in the fridge.
In the same mixing bowl (no need to clean it), beat together the cream cheese, sugar, and vanilla until smooth and creamy.
Scrape down the bowl then fold in your whipped cream until no white streaks remain.
Don’t know what that means? Learn how to fold whipped cream from The Kitchn.
Divide your cheesecake filling among your mini graham cracker crusts then chill for at least 4 hours before serving.
Need more servings? Make my No Bake Blueberry Cheesecake instead!
Toppings For Mini No Bake Cheesecakes
Personally the part about cheesecake is the topping! There are plenty of ways to decorate your mini cheesecakes.
More Cheesecake Recipes
Enjoyed this recipe? Check out these small cheesecake recipes for two:
- 1/2 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- Pinch of salt
- 1/2 cup heavy whipping cream, cold
- 4 ounces (1/2 block or 4 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/3 cup powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Strawberry sauce, for serving
- In a large bowl, mix together the graham cracker crumbs, melted butter, granulated sugar, and salt.
- Line a muffin pan with 6 paper liners. Press roughly 2 tablespoons crumbs into the bottom of each paper liner. Refrigerate while you work on the filling.
- In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream on high speed until it thickens and stiff peaks form, roughly 2-3 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
- In the same mixing bowl (no need to clean bowl - switch to paddle if using stand mixer), beat together the cream cheese, powdered sugar, and vanilla until smooth and creamy, about 2-3 minutes.
- Scrape down the bowl then fold in the whipped cream until no white streaks remain.
- Divide the filling among the paper liners. Refrigerate at least 4 hours or overnight until firm. Serve with strawberry sauce.
Store leftovers in an airtight container in the refrigerator for up to 5-7 days.