These No-Bake Mini Cheesecakes are the perfect little treat when you want something fuss-free! Each bite features a buttery graham cracker crust topped with a smooth, tangy cheesecake filling. No oven required! Top them with fresh berries and a touch of mint, for a dessert that's as pretty as it is delicious.
Love the simplicity of no-bake desserts? Check out some of my other ones: Custard Mochi, Thai Mango Sticky Rice, and Chocolate Stroopwafels.
I love cheesecakes, but they are also a lot of effort to make (those water baths are no joke!) That's when these mini no-bake cheesecakes come in. They are a cinch to make and will satisfy any cheesecake craving, all without the hassle or heating up your house!
And when it comes to toppings, the options are endless. Get creative! I used fresh berries because they're in season and look so pretty, but you can adjust the toppings depending on the time of year. I think Salted Caramel Sauce, Homemade Lemon Curd, raspberry coulis, or a chocolate ganache would be delicious.
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❤️ Why You'll Love This Recipe
- No oven needed - Perfect for warm days when you want a sweet treat, but you don't want to heat up the kitchen.
- Mini-sized & party-ready - Individual portions make these cheesecakes great for taking to parties, showers, or barbecues.
- Light, creamy texture - Cheesecake can sometimes feel heavy, but these no-bake ones are a refreshing twist with a soft and tangy mousse-like filling.
🛒 Ingredients
- Greek yogurt: Greek yogurt isn't a traditional ingredient in cheesecake, but I love what it does for this no-bake version. It adds a slightly tangy flavor and helps create a soft, mousse-like texture.
- Lemon zest & juice: Brightens up the filling and balances the richness.
- Powdered sugar: I like using powdered sugar because it blends seamlessly into the filling for a smooth, sweet finish without the gritiness you can get from granulated sugar.
See the recipe card below for full information on ingredients and quantities.
🔄 Substitutions & Variations
- Greek yogurt: You can use full-fat sour cream for a slightly richer, more traditional cheesecake flavor.
- Graham crackers: Vanilla wafers or even chocolate graham crackers would be a fun twist for the crust.
🍰 How to Make No-Bake Mini Cheesecakes
Step 1: In a medium bowl, stir together graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in melted butter and mix until the crumbs are evenly coated and it looks like damp sand.
Step 2: Line a 12-cup muffin tin with paper or silicone cupcake liners. Divide the crust mixture evenly in the pan (about 1 tablespoon per cup), pressing firmly into the bottoms. Chill the crust in the fridge while preparing the filling.
Step 3: In a separate bowl, using a hand mixer or stand mixer, beat softened cream cheese until smooth and fluffy (1-2 minutes). Add Greek yogurt, powdered sugar, vanilla, lemon zest, and lemon juice. Beat again until smooth and well combined.
Step 4: In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
Step 5: Spoon the filling into the prepared muffin cups, smoothing the tops with a spoon. Chill in the refrigerator for at least 4 hours or overnight, until firm.
Step 6: Just before serving, top each cheesecake with your desired toppings (fresh berries, mint, honey, etc.)
🌟Expert Tips
- Use room temperature cream cheese: Using cold cream cheese can make the filling lumpy. Let it soften on the counter for 30-60 minutes before mixing it.
- Let them chill: Give the cheesecakes at least 4 hours (or overnight) to fully set in the fridge. This helps them hold their shape when unwrapped.
- Make ahead: These are great made a day in advance and can be stored in the fridge for up to 3 days. They're perfect for parties or get-togethers!
💭 FAQs
Yes! Freeze the cheesecakes without toppings in a freezer-safe container for up to 1 month. Just let them thaw in the fridge overnight before serving.
Store the cheesecakes in the fridge in an airtight container for up to 3 days. Keep the toppings separate if possible and add just before serving.
📋 Recipe
No-Bake Mini Cheesecakes
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs about 7 full sheets
- 2 tablespoons brown sugar
- ½ teaspoon ground cinnamon
- pinch of salt
- 4 tablespoons unsalted butter melted
Filling Layer
- 8 ounces cream cheese softened
- ½ cup full-fat Greek yogurt
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 lemon zested
- 1 tablespoon fresh lemon juice
- ⅓ cup heavy whipping cream
- optional toppings: berries, mint, etc.
Instructions
Graham Cracker Crust
- In a medium bowl, stir together graham cracker crumbs, brown sugar, cinnamon, and salt. Pour in melted butter and mix until the crumbs are evenly coated and the texture feels like damp sand.
- Line a 12-cup muffin tin with paper or silicone cupcake liners. Divide the crust mixture evenly in the pan (about 1 tablespoon per cup), pressing firmly into the bottoms. Chill the crust in the fridge while preparing the filling.
Filling
- In a separate bowl, beat softened cream cheese until smooth and fluffy (1-2 minutes). Add Greek yogurt, powdered sugar, vanilla, lemon zest, and lemon juice. Beat again until smooth and well combined.
- In another bowl, whip heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Spoon the filling into the prepared muffin cups, smoothing the tops with a spoon. Chill in the refrigerator for at least 4 hours or overnight, until firm.
- Just before serving, top each cheesecake with your desired toppings (fresh berries, mint, honey, etc.)
Notes
- Topping ideas: Fresh berries, mint, honey, lemon curd, chocolate ganache, berry coulis, salted caramel sauce.
- Make ahead: These are great made a day in advance and can be stored in the fridge for up to 3 days.
Ashley Amundsen says
These no-bake cheesecakes are the perfect substitute for a baked cheesecake! They are so easy to make and they'r always a crowd-pleaser. You won't be disappointed!