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
