Description
These No Bake Mini Cheesecakes are easy-to-make, creamy, and delicious treats perfect for any occasion. With a crunchy graham cracker crust and a light, fluffy no-bake cheesecake filling, topped with a homemade cherry sauce, these bite-sized delights require no oven time and are perfect for make-ahead desserts.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter (1 stick, melted)
Filling
- 16 oz cream cheese ((2) 8-oz blocks, room temperature)
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice (freshly squeezed)
- 1 cup heavy whipping cream
Cherry Topping
- Cherry sauce (ingredients not specified, assumed homemade cherry topping)
Instructions
- Prepare Liners: Line your muffin tin with paper liners. If you don’t have a muffin tin large enough to make 14 total cheesecakes, you can use ramekins for the extra two.
- Make the Crust: In a medium bowl, stir together graham cracker crumbs and sugar. Add the melted butter and mix until the crumbs are evenly moistened. Divide this crust mixture evenly among the paper liners, about 2 tablespoons each. Press the crumbs firmly and evenly into the bottoms of the liners to form a solid crust.
- Mix Cream Cheese Base: In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium-high speed for about 3 minutes until the mixture is fluffy and completely smooth. Scrape down the sides of the bowl as needed to ensure an even mix. Add the sour cream and freshly squeezed lemon juice, then beat for another minute to combine fully.
- Whip Cream: Wash the mixer attachments. In a separate large mixing bowl, beat the heavy whipping cream on medium-high speed for about 3 minutes until stiff peaks form, indicating it is properly whipped.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture using a spatula. Make sure to scrape from the bottom of the bowl as you fold to combine everything evenly without deflating the whipped cream. Scoop the cheesecake filling evenly into each cupcake liner, using a trigger-release ice cream scoop for ease. Smooth out the tops with the back of a spoon so the mixture is level with the liners.
- Chill: Refrigerate the mini cheesecakes for at least 6 hours or overnight for best results. After a couple of hours in the refrigerator, cover the cheesecakes with plastic wrap to prevent drying out.
- Prepare Cherry Sauce: Make the cherry sauce (recipe not provided), then allow it to cool to room temperature before covering and refrigerating until ready to serve.
- Serve: When ready to serve, remove the paper wrappers from the mini cheesecakes—the cheesecakes soften with standing which makes removal easier. Spoon the cooled cherry sauce generously over the cheesecakes and enjoy your delightful dessert!
Notes
- Ensure cream cheese is at room temperature before mixing for a smoother filling.
- Use fresh lemon juice for the best flavor in the filling.
- Gently fold whipped cream into the cheese mixture to keep the filling light and airy.
- Chill time is crucial for the cheesecakes to set properly since there is no baking.
- If you don’t have paper liners, silicone mini cupcake liners or ramekins can be used.
- For variation, try different fruit toppings such as blueberry or raspberry sauce.
