Mini Classic No-Bake Cheesecakes
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
Instructions
- 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!
Tried this recipe?Let us know how it was!