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–+ servings

Individual No Bake Cheesecakes

Handheld cheesecakes with a buttery graham cracker crust and no-bake filling.
5 from 1 vote
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Course Dessert
Servings 24

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.
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