These no bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no-bake cheesecake this good, you may just find no need to bake cheesecake ever again.
(If you want to make mini cheesecakes for Easter, check out this video recipe for no-bake mini Easter cheesecakes. Fun, colourful and so easy to make too!)
Hello from our new home! Some of you (TUB subscribers mostly – subscribe here for inside scoop!) may remember that we sold our condo in the city for a place in the suburbs.
The last two weeks (last two months actually) have been pure chaos but here we are, slowly but steadily settling in nicely. In fact it was such a fantastic day today I had lunch in our lovely little backyard deck!
What I am having a teeny tiny issue with though is the existing oven. We are not friends yet. I don’t know if it has hot spots and where. Whether it runs hot or not. Baker problems.
Enter these no-bake mini cheesecakes. We shall not let wonky ovens stop us from enjoying life’s little treats, right? These cheesecakes are so easy to make and so good, you may actually not want to bake cheesecakes ever again!
Recipes for mini desserts
I have a recipe for baked Mini Cheesecakes which I absolutely love. I top them with jam, swirl those around to make a pretty marbly effect, and bake them.
It’s so much easier to make than regular-sized cheesecakes and let’s face it, mini desserts are just awesome (like these Mini Cherry Galettes). You don’t need to share, there’s less chance you’ll eat more than you should, though who’s to say it’s wrong to eat 2 or 3 of each? (Definitely not me lol.)
But then we moved and my oven situation happened so I figure why not make a no-bake version? I especially love using my shiny new mini cheesecake pan (it’s the best thing ever) though you can use a standard cupcake pan with liners, preferably glassine or non-stick ones so the cheesecakes are easier to remove.
No bake mini cheesecakes, your favourite cheesecake but better
Back to these cheesecakes. They are delicious if I say so myself! You know how no-bake cheesecakes sometimes have texture that’s closer to mousse or sometimes gelatine?
These cheesecakes are not like that. Their texture is close to baked cheesecake nobody was able to tell it wasn’t baked when we served them at a party one time. It’s legit!
It’s not as dense as New York cheesecake but it’s firm and creamy and tastes amazing. With whipped cream and mascarpone cheese, every bite is to die for.
Top with your favourite things
You can eat these on their own but you can also top with your favourite things. I just bought canned cherry pie filling and canned blueberry pie filling for this batch but the possibilities are endless – berry coulis, lemon curd, salted caramel, chocolate ganache.
So go ahead and make it your own. Minimal effort, maximum reward. Those are the best recipes aren’t they?
The Best No Bake Mini Cheesecakes
- 2 cups graham cracker crumbs see notes
- 4 tbsp granulated sugar
- 1/2 cup unsalted butter melted
- Pinch salt
- 2 8-oz blocks cream cheese softened
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup mascarpone cheese chilled
- 1 cup heavy cream chiled
- If using a mini cheesecake pan with removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside (see notes).
- In a large bowl, combine all ingredients for the crust until evenly moist. Scoop a heaping tablespoon into each cavity/cupcake cup and press firmly down into the bottom of the pan (see notes). Chill while preparing the filling.
- In another large bowl, beat 2 blocks of cream cheese, 1 tsp vanilla and 1 cup sugar until smooth and incorporated (about 2-3 minutes on medium speed).
- In a separate bowl, whisk 1/2 cup mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed). Fold into your cream cheese mixture.
- Transfer the filling into your prepared pan and chill 4-6 hours or until set (preferably overnight). Serve with your favourite toppings (optional).
- This recipe yields 24 cheesecakes so you would need 2 standard size (12-cavity) pans.
- I use prepared graham cracker crumbs which are very finely crushed.
- I usually use a shot glass to pack in the crust. You can also use the back of a spoon.
Nutritional information are estimates only.
Did you make no bake mini cheesecakes? I’d love to hear from you in the comments section below.
Here are more cheesecake recipes you can try:
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