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.
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)
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.
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.
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.
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!
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.
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! ♥