No Bake Mini Cheesecakes

WANT TO SAVE THIS RECIPE?

No bake mini cheesecakes are the ultimate dessert when you need something sweet, creamy, and elegant—but without the stress of baking. These little gems sit on a buttery graham cracker crust and are topped with vibrant fresh berries and a sprinkle of powdered sugar. They’re perfect for gatherings, birthdays, brunches, or just an indulgent treat for yourself.

Each bite melts in your mouth with that signature creamy tang from the cream cheese filling, all balanced by the sweet-tart freshness of the fruit on top. And the best part? No oven needed. These cheesecakes chill to perfection in the fridge, making them a go-to favorite for summer desserts and fuss-free entertaining.

---

What Kind of Crust Works Best for Mini Cheesecakes?

Graham cracker crust is a classic for a reason—it adds buttery crunch and holds up well without baking. You can use plain graham crackers or mix it up with gingersnaps or digestive biscuits if you’re feeling adventurous. Just make sure the crumb-to-butter ratio is spot on so they firm up properly in the fridge.

---

Ingredients for the No Bake Mini Cheesecakes

Graham Cracker Crumbs: These form the base and add a sweet, buttery crunch to contrast the creamy filling.

Melted Butter: Essential for binding the crust together.

Cream Cheese: The star of the show—rich, tangy, and creamy.

Powdered Sugar: Sweetens the cheesecake base without making it grainy.

Vanilla Extract: Adds warmth and flavor depth.

Heavy Whipping Cream: Gives the filling structure and airy smoothness once whipped.

Fresh Berries (Raspberries, Strawberries, Blueberries): These brighten up the dessert and add fresh juiciness.

Mint Leaves (optional): For a fresh finish and a pop of green.

---

How To Make the No Bake Mini Cheesecakes

Step 1: Make the Crust

Mix graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press about a tablespoon into each cavity of a muffin pan lined with paper liners. Firmly pack down using the bottom of a small glass or spoon. Chill in the fridge while you prepare the filling.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy. Make sure there are no lumps.

Step 3: Whip the Cream

In a separate bowl, whip the heavy cream until stiff peaks form. This is what gives your cheesecake its light, mousse-like texture.

Step 4: Fold and Fill

Gently fold the whipped cream into the cream cheese mixture until fully combined. Spoon or pipe the filling over the chilled crusts and smooth the tops.

Step 5: Chill to Set

Refrigerate the cheesecakes for at least 4 hours, or overnight, until they’re firm and sliceable.

Step 6: Garnish and Serve

Top each mini cheesecake with your choice of fresh berries and a small mint leaf. A dusting of powdered sugar adds that final, elegant touch.

---

How to Serve and Store No Bake Mini Cheesecakes

Serve these mini cheesecakes chilled straight from the fridge for the best texture. They pair beautifully with tea, coffee, or a chilled glass of bubbly. If you’re serving a crowd, display them on a cake stand or platter for that eye-catching wow factor.

To store, keep them in an airtight container in the refrigerator for up to 5 days. You can also freeze them (without the fruit topping) for up to a month. Just thaw overnight in the fridge and top with berries before serving.

---

Frequently Asked Questions

How long do no bake mini cheesecakes need to chill?

They need at least 4 hours to set, but overnight chilling will give you the best results.

Can I use store-bought whipped topping instead of whipping cream?

Yes, you can substitute with whipped topping like Cool Whip, though the texture will be slightly different.

Can I make them ahead of time?

Definitely! These are great make-ahead desserts. Prepare them a day or two in advance and keep them chilled until ready to serve.

Can I use different fruits?

Absolutely! Try kiwi, mango, cherries, or even a drizzle of fruit compote for variety.

What if I don’t have a muffin tin?

You can use silicone molds or ramekins. Just ensure they’re small enough for single servings and easy to remove.

Can I make them dairy-free?

Yes! Use dairy-free cream cheese and coconut whipped cream for a lactose-free version.

---

Want More Dessert Ideas with a Twist?

If you love these no bake mini cheesecakes, you’ll probably enjoy these other creamy and creative favorites:

• New York Cheesecake for a rich and traditional baked treat.
• Blueberry Cheesecake Heaven Rolls when you want cheesecake in cinnamon roll form.
• Red Velvet Cookies with Cream Cheese Frosting for a cookie-meets-cake delight.
• No Bake Orange Creamsicle Pie if you’re craving a nostalgic citrus dessert.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with raspberries or switch it up? Did you add chocolate or a swirl of caramel?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

---

Print