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Delicious no-bake mini cheesecakes topped with fresh berries on a summer table

Creamy No-Bake Mini Cheesecakes

Delight in these creamy, no-bake mini cheesecakes that are perfect for summer gatherings. With a rich texture and customizable toppings, they are an easy, crowd-pleasing dessert.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 1/2 cups (150g) graham cracker crumbs
  • 6 tbsp 6 tbsp (85g) unsalted butter, melted
For the filling
  • 16 oz 16 oz (450g) cream cheese, softened Ensure the cream cheese is at room temperature.
  • 3/4 cup 3/4 cup (90g) powdered sugar
  • 1 tsp 1 tsp vanilla extract
  • 1 cup 1 cup (240ml) heavy cream Whip until stiff peaks form.
  • 1 tbsp 1 tbsp lemon juice (optional) Add for slight tang.

Method
 

Preparation
  1. Melt the butter in a small saucepan or microwave.
  2. In a bowl, combine the graham cracker crumbs and melted butter until it resembles wet sand.
  3. Press about 2 tablespoons of the crumb mixture into the bottom of each muffin cup or mold firmly.
  4. Chill in the fridge while you prepare the filling.
Filling Preparation
  1. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy for about 2-3 minutes.
  2. Add the powdered sugar and vanilla extract, then beat again until everything is well combined and silky.
Whipping Cream
  1. In a separate bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip.
Combine Mixtures
  1. Gently fold the whipped cream into the cream cheese mixture with a spatula. If desired, add lemon juice.
Assembly
  1. Spoon or pipe the creamy filling over the chilled crusts, filling each cup almost to the top.
  2. Smooth the surface with the back of a spoon or an offset spatula.
Chill
  1. Refrigerate the mini cheesecakes for at least 2 hours, or until they are set.

Notes

Store any leftover mini cheesecakes in an airtight container in the refrigerator. They will keep well for 3-5 days. They can also be made a day or two in advance.