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 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).
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Notes
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.