• Skip to main content
  • Skip to primary sidebar
The Hungry Kitchen
menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Contact
    • Portfolio
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Mini Classic No-Bake Cheesecakes

    July 14, 2022 by Chrissy Leave a Comment

    Who doesn't love an easy no-bake dessert in the summer? Well these mini classic no-bake cheesecakes will not disappoint! Especially when it's this easy to make! With a crust that is optional to bake, these little cheesecakes come together before you know it and just need a few hours of time in the refrigerator.

    A close up shot of mini classic no bake cheesecakes on a white place. There are a few fresh blueberries places on top of each cheesecake.


    INGREDIENTS FOR MINI CLASSIC NO-BAKE CHEESECAKES

    These little cheesecakes are so tasty and simple, you will want to make them all the time. You'll only need seven ingredients, with an optional eighth if you want to top with berries! Here's everything you'll need:

    • Graham cracker crumbs

    • Unsalted butter

    • Cream cheese (full fat)

    • Heavy cream

    • Granulated sugar

    • Vanilla extract

    • Lemon juice

    • Berries (optional)

    An overhead photo of all the ingredients needed to make mini classic no bake cheesecakes.


    MAKING THE GRAHAM CRACKER CRUST

    To make this super simple crust, combine the graham cracker crumbs and melted butter into a bowl. Toss them together until the crumbs are all coated and the mixture resembles wet sand. *Note: It's going to seem like a lot of crust mixture for only 12 mini cheesecakes, but are adding crust to the sides of the cups and not just the bottom, we need a little more than usual.

    Line a muffin pan with paper liners. Scoop about 2 ½ tablespoons of crust mixture into each of the 12 lined muffin cups. Once they're all filled, use a small glass or small measuring cup to press down the bottom of the crust. Using a circular motion, use the cup to push and press some of the crust up against the sides of the liner. Repeat for all of the muffin cups.

    An overhead photo of the graham cracker crusts in a muffin pan, unfilled.


    This next step is optional, but one I like doing. You can either pop the crusts into the refrigerator for a completely no-bake cheesecake and just begin making your filling. However, I do like baking my crusts just to help them set and not be so crumbly. If you want to bake them, pop them into a preheated 350°F oven for about 8 minutes. Allow the crusts to cool completely before adding the cheesecake filling.

    An overhead photo of the mini classic no bake cheesecakes filled and in the muffin pan.


    MAKING THE NO-BAKE CHEESECAKE FILLING

    This no-bake cheesecake filling is so quick and simple to whip up, you’re sure to make these on repeat all summer long. Start by whipping the heavy cream for 3-4 minutes on a medium speed until you’ve got a whipped cream consistency and stiff peaks form. Set aside.

    Add the softened cream cheese to a mixing bowl and beat until totally smooth. Add in the granulated sugar, vanilla extract, and lemon juice, and mix until smooth. Then, add in the whipped cream and gently fold in to combine. Now, you can add the cheesecake filling to the cooled crusts.

    Add even amounts of the cheesecake filling to each crust. I like using a medium cookie to keep all of the portions equal. Smooth out the tops with a spoon or an offset spatula. Once all the cheesecakes are filled, pop the pan into the refrigerator and allow to chill for at least 3 hours, or until completely set.

    A close up photo of a mini classic no bake cheesecake with a bite taken out of it. There are a few blueberries on top of it. A plate with more mini cheesecakes is in the background. There are graham cracker crumbs scattered around.


    PAIRING THE NO-BAKE CHEESECAKES

    What's a tasty treat without a good drink to pair it with?! Well this Sauvignon Blanc from Cakebread Cellars pairs so beautifully with these slightly tart no-bake cheesecakes.

    Cakebread Cellars is a family-owned winery in Napa Valley that has been operating for almost 50 years! They have over 560 acres of vineyard where they grow the grapes used to make all of their different wine varieties, including this crisp Sauvignon Blanc. This Napa Valley wine is light and refreshing with perfect notes of citrus. It pairs well with many different foods, and it's especially tasty when enjoyed with these little cheesecakes.

    You can click here to learn more about Cakebread Cellars and their delicious wines!

    An overhead photo of a bottle of Cakebread Cellars Sauvigngn Blanc wine. It is surrounded by a bunch of mini classic no bake cheesecakes topped with blueberries. There are graham cracker crumbs scattered around.


    TIPS FOR THE BEST NO-BAKE CHEESECAKES

    • Bake your graham cracker crust. While this is a totally optional step, I usually always like making my crusts for no-bake desserts. It just helps make it more solid and not crumble as much.

    • Use softened cream cheese. It's usually a good idea to use softened cream cheese when making cheesecake. If it's too cold, it won't beat and mix as well, and can leave you with a clumpy mixture. Be sure to let your cream cheese sit out at least 30 minutes before starting.

    • Allow the cheesecakes to chill at least 3 hours. Since these little cheesecakes aren't getting baked, time in the fridge will be their best friend. The longer they chill in the refrigerator, the more set they will be. I recommend letting them chill at least 3 hours before serving, but you can absolutely make them the night before as well.

    A close up photo of the Cakebread Cellars wine cork. There are mini cheesecakes placed around it and graham cracker crumbs scattered around as well.

    This post is sponsored by Cakebread Cellars. All wording and thoughts are my own. Thank you so much for supporting brands that help make The Hungry Kitchen possible! ♥

    Mini Classic No-Bake Cheesecakes
    Pin
    Print

    Mini Classic No-Bake Cheesecakes

    Recipe by Chrissy
    Servings

    12

    servings
    Prep time

    2

    hours 

    15

    minutes
    Cooking time

    8

    minutes
    Total time

    2

    hours 

    23

    minutes

    Ingredients

    • 2 cups graham cracker crumbs

    • ½ cup unsalted butter, melted

    • ½ cup heavy cream

    • 12 oz full fat cream cheese

    • ⅔ cup granulated sugar

    • 1 tablespoon vanilla extract

    • 1 ½ tablespoons lemon juice

    Directions

    • Add the graham cracker crumbs and melted butter in a bowl and mix until totally combined.
    • Line a muffin pan with with 12 paper liners. Scoop about 2 ½ tablespoons of graham cracker mixture into each cup. Use a small measuring cup or glass to press down the crust, as well as to the sides of the liners. You can either pop the crusts into the refrigerator, or for sturdier crusts, bake them in a preheated 350°F oven for 7-8 minutes.
    • To make the filling, start by whipping the heavy cream on medium speed for 3-4 minutes until stiff peaks form. Set aside.
    • Beat the softened cream cheese until smooth. Add in the granulated sugar, vanilla extract, and lemon juice and mix until combined. Add the whipped cream to the bowl and gently fold to combine.
    • Fill each crust with equal amounts of cheesecake filling. Using a spoon or offset spatula, spread the filling evenly for each cheesecake.
    • Pop the cheesecakes into the refrigerator to chill for at least 3 hours, or until firm. You can top with berries or whipped cream, and enjoy!

    More No-Bake Desserts

    • Chocolate Chip Cookie Dough Bites
    • No-Churn Peanut Butter Lover's Ice Cream
    • Pumpkin Spice Peanut Butter Cups
    • Peanut Butter Cookie Dough Cups

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Chrissy! I am the recipe developer and food photographer for The Hungry Kitchen! I love creating decadent desserts that everyone can make and enjoy!

    More about me →

    Popular

    • Fluffernutter Stuffed Chocolate Chip Cookies
    • S'mores Peanut Butter Cups
    • Cookies and Cream Puppy Chow
    • Boozy Cookies and Cream Milkshakes

    Copyright © 2025 The Hungry Kitchen on the Foodie Pro Theme