Why You’ll Love This Recipe
- No Baking Required: Ready in just over 4 hours with minimal active time.
- Perfect Portions: Individual mini cheesecakes for easy serving and portion control.
- Creamy and Tangy: Smooth cream cheese filling balanced with lemon juice and sour cream.
- Crunchy Crust: Graham cracker and pecan crust adds satisfying texture and flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Crust
- 1 cup graham cracker crumbs
- ¼ cup golden brown sugar
- ⅓ cup finely chopped pecans
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon cinnamon
For the Cheesecake Filling
- 8 oz cream cheese, softened
- ⅔ cup granulated sugar
- ¼ cup sour cream
- ½ tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream (36% fat or higher)
Directions
Step 1: Make the Crust
In a large bowl, combine graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter. Line a cupcake tin with liners and divide the crust evenly among 12 molds. Press down firmly. Optional: Bake crust at 350°F (175°C) for 5 minutes for extra firmness and flavor.
Step 2: Prepare the Filling
Using an electric hand mixer, beat softened cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract. Beat until creamy and well combined.
Step 3: Whip the Cream
In a separate bowl, whip cold heavy cream until stiff peaks form. Make sure to use heavy cream with at least 36% fat.
Step 4: Combine
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 5: Assemble
Fill a piping bag fitted with a round tip with the cheesecake filling. Pipe the filling into each crust-lined cupcake mold. Top with fresh berries or your favorite toppings.
Step 6: Chill
Refrigerate for at least 4 hours to allow the cheesecakes to set fully.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional crust baking)
- Chill Time: 4 hours
- Total Time: 4 hours 25 minutes
Tips for Perfect No-Bake Cheesecake
- Use full-fat heavy cream (36% or higher) for rich, thick filling.
- Soften cream cheese to room temperature for smooth blending.
- Refrigerate long enough to avoid runny cheesecake; avoid freezing as it affects texture.
Nutrition (per mini cheesecake)
- Calories: 234 kcal
- Carbohydrates: 22g
- Protein: 2g
- Fat: 16g (Saturated Fat: 8g)
- Cholesterol: 38mg
- Sodium: 114mg
- Fiber: 1g
- Sugar: 18g
Conclusion
These No Bake Mini Cheesecakes are an effortless, crowd-pleasing dessert that combines creamy, tangy filling with a crunchy pecan-graham crust. Perfect for any occasion, they’re easy to make ahead and sure to impress with every bite.
No Bake Mini Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 5 minutes (optional crust baking)
- Total Time: 4 hours 25 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-bake, refrigeration
- Cuisine: American
- Diet: Vegetarian
Description
No Bake Mini Cheesecakes are creamy, tangy, and delicious individual desserts with a buttery graham cracker and pecan crust, perfect for parties or anytime treats.
Ingredients
For the Crust:
1 cup graham cracker crumbs
¼ cup golden brown sugar
⅓ cup finely chopped pecans
6 tablespoons unsalted butter, melted
¼ teaspoon cinnamon
For the Cheesecake Filling:
8 oz cream cheese, softened
⅔ cup granulated sugar
¼ cup sour cream
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup heavy cream (36% fat or higher)
Instructions
- Combine graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter in a bowl. Line a cupcake tin with liners and divide crust evenly into 12 molds, pressing firmly. Optional: bake crust at 350°F (175°C) for 5 minutes.
- Beat softened cream cheese and sugar until smooth. Add sour cream, lemon juice, and vanilla extract; beat until creamy.
- Whip cold heavy cream until stiff peaks form.
- Fold whipped cream gently into cream cheese mixture until fully incorporated.
- Pipe filling into crust-lined molds and top with berries or toppings.
- Refrigerate at least 4 hours to set.
Notes
Use full-fat heavy cream for rich filling.
Soften cream cheese to room temperature for smoothness.
Chill long enough to avoid runny texture; freezing not recommended.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 234 kcal
- Sugar: 18 g
- Sodium: 114 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 38 mg
