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. And check this out if you’d like to make the classic Philadelphia cheesecake.)
Hello from our new home! TUB subscribers (subscribe here for all the inside scoop) may remember that we sold our condo in the city for a place in the suburbs.
The last two months have been pure chaos but here we are, slowly but surely settling in. I’m still having a teeny tiny issue with our new oven though.
I don’t know yet if it has hot spots and where. Whether it runs hot or not. Baker problems lol.
So these no bake mini cheesecakes were born. We shall not let wonky ovens stop us from enjoying life’s little treats, right?
These mini no bake cheesecakes are so easy to make and so good, you may actually not want to bake cheesecakes ever again.
What you’ll need
You know how no bake cheesecakes sometimes have texture that’s closer to mousse or gelatine? These cheesecakes are not like that.
They’re not as dense as New York cheesecake but they’re firm and creamy and taste amazing. With whipped cream and mascarpone cheese, every bite is wickedly good
To make them, you’ll need:
- Graham cracker crumbs (I use prepared graham cracker crumbs so it’s very fine; you can also buy graham crackers and crush them yourself)
- Granulated sugar
- Unsalted butter
- Cream cheese (blocks or bricks, not tubs)
- Vanilla extract
- Mascarpone cheese
- Heavy cream
Plus all your favourite things as optional toppings.
I like using my stand mixer when making no bake cheesecakes; it just makes the process quicker and easier. But a handheld electric mixer works well too.
I know some people also like to use their food processor to crush the graham crackers but I always just opt to buy graham cracker crumbs.
What I do highly recommend is a mini cheesecake pan. It makes my mini cheesecakes look so nice and professional!
They’re pricier than normal pans though so if you don’t really make mini cheesecakes often, a cupcake or muffin pan will work just fine.
Other than that, all you’ll need are:
- Mixing bowls
- Measuring cups
- Measuring spoons
Easy recipe with photos
Making these mini cheesecakes no bake couldn’t be easier.
1 PREP PAN. If using a mini cheesecake pan with a removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside
2 CRUST. In a medium bowl, combine all ingredients for the crust until evenly moist.
3 TRANSFER. Scoop about a tablespoon of the crust mixture into each cavity or cupcake cup and press firmly down into the bottom of the pan. Chill while preparing the filling.
4 CHEESECAKE FILLING. In a large bowl, beat cream cheese, vanilla extract and sugar until smooth and incorporated (about 2-3 minutes on medium speed)
5 CREAM. In a separate bowl, whisk mascarpone cheese and heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).
6 FOLD. Fold your mascarpone cream into your cream cheese mixture until incorporated.
6 CHILL. Transfer the filling into your prepared pans, smoothen the tops, and chill for at least 6 hours or overnight until set. Serve with your favourite toppings (optional).
Tips for perfect no bake cheesecake every time
No bake cheesecakes are one of my favourite desserts to make. Minimum effort, maximum reward. The best kind of recipe!
Here are some tips so your no bake cheesecake comes out perfect every time:
- Use room temperature cream cheese. This makes it quicker and easier to beat the cream cheese and results to a smoother, creamier cheesecake filling.
- Use full fat heavy cream. Heavy cream (fat content between 36 and 40%) results to a thicker, richer, more stable whipped cream. If you substitute with low fat cream, you won’t achieve the volume and structure you need for your cheesecake to set properly.
- Pack the crust tightly. A common issue I have with no-bake mini cheesecakes is that sometimes the crust crumbles when I take them out of the pan. To avoid this: (1) I make sure that the mixture is well combined before transferring to the pan and (2) I make sure to pack it in tightly on the bottom of the pan using a shot glass, a teaspoon or my fingers.
- Chill overnight. Sometimes no bake cheesecake cups look ready after just 2 hours in the fridge. But don’t take the chance of taking then out too early or they will collapse. Better plan ahead so that your cheesecakes can chill properly so you have perfect little desserts the next day.
These mini no bake cheesecakes are great on their own but you can certainly top them with all your favourite things.
In the photos, the toppings I used were canned cherry pie filling and canned blueberry pie filling.
Some more topping ideas include:
-You favourite jam
-Chocolate sauce or raspberry syrup
-Peanut butter or Nutella
– Lemon curd or orange curd
You can even just place a piece of your favourite chocolate chip cookie on top. Or a dollop of homemade whipped cream. The possibilities are endless.
No bake cheesecakes need time to chill and set properly. If you take them out of the fridge too soon, their structure will fail and you will end up with a very runny piece of cake.
I keep them in the fridge overnight (at least 6 hours, ideally 8) to ensure they’re firm and set properly before taking out of the pan. And after I bring them out, I serve them immediately.
I also make sure my heavy cream is whipped to stiff peaks.
I like using my mini cheesecake pan when making mini cheesecakes. They come out so fancy and professional looking.
When using a muffin pan lined with cupcake liners, try and use non-stick liners like glassine or parchment.
Also, remove the liners while the cheesecakes are still cold. They tend to stick more when the cheesecakes get warmer.
I always make mini cheesecake cupcakes from this recipe but the cheesecake filling is definitely enough to fill an 8 or 9-inch round springform pan.
To make this no bake cheesecake recipe even easier, you can assemble them in individual mason jars — graham cracker crumbs, cheesecake filling, topping.
Cheesecake in jars technically don’t need time to set but I’d suggest to still chill them for a little while before serving because it’s not that great to eat warm cheesecake!
Plain, mini no bake cheesecakes can keep up to 3 days in the fridge, stored in an airtight container. Once you put the toppings on, it’s best to serve them immediately.
Mini desserts recipes
Love mini desserts? Me too!
They’re easier to make and let’s face it, individual-sized desserts are just awesome.
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.
- If you’re in the mood to bake, these mini baked cheesecakes are just the thing. Easier to make than regular-sized cheesecakes but just as delicious.
- Mini cherry galettes or rustic pies — buttery, flaky crust with plump, juicy, sweet cherries. So good!
- Cupcakes are definitely the ultimate mini dessert. Mini cakes just for you. Explore all the cupcake recipes here.
No bake cheesecake recipes
Prefer your cheesecakes full-sized? I got you. Here are some no-bake regular-sized cheesecakes you can try.
- No bake lemon cheesecake — light, creamy, so easy to make. Lemon curd filling, scrumptious Oreo cookie crust, whipped cream topping. Perfect!
- This no-bake pumpkin cheesecake bursts with the flavours of fall. From the sweet and zesty gingersnap crust to the creamy pumpkin filling. And it’s so easy to make too.
- Luxuriously smooth and a breeze to make, this no bake mango cheesecake takes you straight from your kitchen to a tropical paradise. Creamy and refreshing, it’s the perfect spring and summer treat.
The Best No Bake Mini Cheesecakes
Graham Cracker Crust
- 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 medium bowl, combine all ingredients for the crust until evenly moist.
- Scoop a heaping tablespoon into each cavity or 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 mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).
- Fold this into your cream cheese mixture.
- Transfer the filling into your prepared pan, smoothen the tops and chill for at least 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.
- See post for more tips and FAQs.
Nutritional information are estimates only.
Did you make this no bake mini cheesecake recipe? I’d love to hear from you in the comments section below.