Individual No-Bake Cheesecakes for Any Occasion
When it comes to desserts, few things are as satisfying as creamy, tangy, and perfectly sweet cheesecake. These individual no-bake cheesecakes are a delightful way to serve up that indulgence in a portable, handheld format. With a buttery graham cracker crust and a silky, cool filling, this recipe makes 24 mini cheesecakes that are sure to impress at your next gathering.
Why You’ll Love These No-Bake Cheesecakes
- No Eating Utensils, No Problem: Because these are a handheld dessert no need to get out extra plates or cutlery.
- Portion Control: Each cheesecake is the perfect individual serving, making them ideal for parties or cookouts.
- Endless Topping Options: From fresh berries to chocolate or caramel drizzle to candies or nuts, these cheesecakes are a canvas for your creativity. You can even have a toppings bar!
Indgredients You’ll Need
For the Crust:
- 2 cups or 16 sheets graham cracker crumbs
- 1/2 cup salted butter, melted (1 stick)
- 5 tablespoons granulated sugar
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 2 1/2 cups powdered sugar
- 2 tablespoons sour cream
- 1 teaspoon lemon juice
- 2 teaspoons vanilla bean paste (or substitute vanilla extract)
Equipment You’ll Need
While it is not required, a food processor makes the job of making the crusts much easier. You’ll need 2 12-cup muffin tins and 24 paper cup liners. The bottom of a shot glass the perfect tool to compress the graham cracker crumbs into the muffin liners. A kitchenaid mixer is always my go-to when making desserts and it comes in clutch for both whipping the heavy whipping cream and making the cream cheese filling.
Tips for Perfect No-Bake Cheesecakes
- Softened Cream Cheese: Ensure your cream cheese is softened to avoid lumps in the filling.
- Graham Cracker Crust: Press the crust firmly to prevent crumbling when you remove the cheesecakes from the liners.
- Chilling Time: Don’t rush the chilling process– allow enough time for the filling to set completely.
Individual No Bake Cheesecakes
Ingredients
Crust
- 16 graham cracker sheets
- 5 tbsp sugar
- 8 tbsp salted butter melted
Cheesecake
- 16 oz cream cheese (2 blocks) softened
- 2 1/2 c powdered sugar
- 2 tbsp sour cream
- 1 tsp lemon juice
- 1 1/2 tsp vanilla bean paste (or extract)
- 1 c heavy whipping cream
Topping (optional)
- 8 sliced strawberries
Instructions
- Preheat oven to 325 degrees.
- Line 2 12-cup muffin tins with paper liners.
- To a food processor add the graham cracker sheets. Process until you have fine crumbs. Add the sugar and melted butter and pulse to combine everything. If you don't have a food processor add the graham crackers to a gallon ziploc bag and bang with a rolling pin until you have fine crumbs. Add the crumbs, sugar and melted butter to a bowl and mix until all the crumbs are moistened.
- Place 2 tablespoon scoops of the crumb mixture to each muffin liner. Press down and up the sides with the bottom of a shot glass. You want to pack the crumbs down on bottom.
- Bake for 7 minutes. Set aside.
- While the crusts cool make the filling. Start by adding heavy whipping cream to a stand mixer (or using a handheld mixer) fitted with a whisk attachment. Mix on high until medium peaks form. Scrape the whipped cream to a separate bowl. Wipe the bowl down with a paper towel.
- Add softened cream cheese to the stand mixer and with the paddle attachment mix on medium for 30 seconds. Slowly add the powdered sugar a little at a time. Once all the powdered sugar is added, mix on high for 1 minute.
- Add the sour cream, lemon juice and vanilla bean paste. Continue mixing on medium until everythign is combined. Scrape the bowl and mix once more.
- Fold the whipped cream into the cream cheese mixture carefully. You don't want to deflate the whipped cream.
- Divide the filling evenly between the 24 crusts. Tightly cover in plastic wrap and store in the refrigerator overnight to set, or at least 8 hours.
- When you're ready to serve top with strawberries or any fruit of your choice.