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No-Bake Mini Cheesecakes Recipe

Creamy No-Bake Mini Cheesecakes Recipe for Effortless Indulgence

A delightful No-Bake Mini Cheesecakes Recipe that combines creamy cheesecake filling on a buttery crust, perfect for satisfying sweet cravings.
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Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 mini cheesecakes
Course: Desserts
Cuisine: American
Calories: 235
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Can substitute with crushed digestive biscuits or vanilla wafers.
  • 2 tablespoons Granulated Sugar Brown sugar can add a deeper flavor.
  • 4 tablespoons Unsalted Butter Must be melted for proper mixing.
For the Cheesecake Filling
  • 8 ounces Cream Cheese Substitute with a dairy-free alternative if desired.
  • 1 cup Sour Cream Creamy yogurt is a good substitute.
  • 2 tablespoons Fresh Lemon Juice Freshly squeezed yields the best taste.
  • 1 cup Heavy Whipping Cream Use coconut cream for a dairy-free option.
Topping Ideas
  • 1 cup Fresh Cherries Can substitute with other berries or chocolate.
  • ½ cup Chocolate Ganache Rich and decadent topping.
  • ¼ cup Caramel Sauce Adds a sweet drizzle.

Equipment

  • Mixing Bowl
  • Electric Mixer
  • food processor
  • Spatula
  • Mini Cheesecake Cups

Method
 

Step‑by‑Step Instructions
  1. Crush graham crackers until fine crumb consistency. Mix with sugar and melted butter until resembling wet sand. Press into mini cheesecake cups and refrigerate for 15 minutes.
  2. Beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Gradually add granulated sugar and mix well. Incorporate sour cream and lemon juice until fully blended.
  3. In a separate bowl, whip heavy cream until soft peaks form, about 3-5 minutes. Avoid overwhipping for a light texture.
  4. Gently fold whipped cream into the cream cheese mixture using a spatula without overmixing.
  5. Spoon or pipe cheesecake filling evenly into chilled crusts, smoothing the surface. Fill generously to the top.
  6. Cover cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to let flavors meld and filling set.
  7. Before serving, add cherry topping or preferred fruit. Serve chilled and enjoy!

Nutrition

Serving: 1mini cheesecakeCalories: 235kcalCarbohydrates: 26gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.2mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Press crust mixture firmly to avoid crumbling. Allow adequate chill time for the best texture and flavor. Explore various toppings for customization.

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