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    You are here: Home / Cheesecakes / No Bake Mini Cheesecakes

    No Bake Mini Cheesecakes

    Published: Jun 5, 2022 · Modified: Nov 5, 2022 by Sarah Brooks

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    Jump to Recipe
    Cheesecake on a plate with fresh berries and a fork, with text overlay.

    These individual no bake mini cheesecakes are cute and delicious. Perfect for a party or get-together when you need to feed a crowd.

    Cheesecake on a plate with fresh berries and a fork.
    No bake mini cheesecakes.
    Jump to:
    • Recipe tips and frequently asked questions
    • Ingredients
    • How to make no bake mini cheesecakes
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    These mini no bake cheesecakes are the ultimate easy dessert to feed a crowd. Fabulous on their own but also hugely versatile. I have given these a red white and blue makeover with some strawberries, raspberries and blueberries, making them great for a patriotic party or picnic for the 4th of July or Memorial Day.

    But they also pair perfectly with other juicy fresh fruits or compotes, a dreamy chocolate ganache or some fun sprinkles to match your party or occasion colors.

    Recipe tips and frequently asked questions

    Can I make individual cheesecakes in glasses or cups?

    You sure can. In fact this is an easy way to make mini cheesecakes for a crowd. Any small glass container will do but I like to use small mason jars. They are super cute, you can pop the lid on to keep them in the fridge and then decorate them to your heart's content.

    Cheesecakes on a platter with fresh fruit and stack of plates in background.
    Mini no bake cheesecakes.

    What can I serve these with?

    These small no bake vanilla cheesecakes are fabulous on their own but also lend themselves to a wealth of delicious flavors. Try them with your favorite fresh fruit or some tasty options include:

    • A classic strawberry compote
    • Passion fruit coulis
    • Raspberry compote
    • Mango coulis
    • Cherry compote
    • Peach compote

    Why is my no bake cheesecake gooey?

    A couple of reasons. The main reason no bake cheesecake doesn't set is because the cream wasn't whipped into firm peaks or they haven't been left to set for long enough in the fridge.

    If you've already made the cheesecake try leaving it to set for longer. If it's still just not setting you can try scraping off the filling and adding gelatine or agar agar. Or transfer it to some pretty glasses or jars and know one will know the difference!

    Looking for more fabulous cheesecakes? Why not try making my bigger version of these, classic Philadelphia no bake cheesecake, mini burnt cheesecake or San Sebastian cheesecake.

    Ingredients

    Ingredients as per main body of text.

    Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.

    Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.

    Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese frosting filling. Fresh is best, I don't recommend bottled lemon juice.

    White Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this no-bake cheesecake.

    Digestive biscuits: are a type of sweet wholemeal cookie sold in Australia. If you can't get digestives you can use the same amount of alternative sweet cookie such as Graham crackers or crumbs or even nilla wafers.

    Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.

    How to make no bake mini cheesecakes

    See the full recipe card at the end of the post for ingredient amounts and instructions.

    To make the base

    Break the cookies up and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.

    Process shots: blitzing cookies, adding melted butter, spooning base into molds and pressing down with back of spoon.

    Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and mix well.  Spoon the cookie mix into silicon molds or lined muffin tins. Press down with the back of a spoon and chill for at least thirty minutes, and up to twenty-four hours before filling. You want to press down enough for the base to hold together but not too firmly to your base will be too hard.

    Hot tip: do not skip chilling the bases. If it's too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.

    To make the mini cheesecake filling

    Whip the cream until firm peaks form. In a separate bowl add the lemon juice, sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.

    Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.

    Process shots: adding sugar, vanilla and lemon juice to cream cheese, whipping cream, adding cream to cream cheese, spooning filling onto bases.

    Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the mini bases and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least three hours and up to overnight.

    Process shots: running spatula around edge of set cheesecakes to loosen, pushing out from bottom of mold, cheesecakes decorated with berries.

    Once set run a spatula around the edge, then push from the bottom of the mold to pop them out. Smooth the edges with a spatula or leave them as they are.

    How to serve

    Cheesecakes on a platter with fresh fruit.
    Small no bake vanilla cheesecake.

    To serve these no bake mini vanilla cheesecakes decorate with your favorite cheesecake toppings, pop them onto a plate and enjoy!

    Fabulous on their own or decorate them to your heart's content. I decorated these with easy fresh berries but they also pair perfectly with just about anything, from strawberry compote to sprinkles or chocolate ganache. Delicious!

    How to store

    These individual no bake vanilla cheesecakes will store undecorated in the fridge for up to three days for maximum taste and freshness. At a pinch they will be ok for up to five days but they won't be as fresh.

    They can be stored undecorated in the freezer for upto two months, but again are best eaten within a month.

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Mini Burnt Cheesecake
    • Philadelphia No Bake Cheesecake
    • San Sebastian Cheesecake
    • Mini Strawberry Cheesecake
    • Biscoff Cheesecake

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Cheesecakes on a platter with fresh fruit.
    No bake mini vanilla cheesecake.

    📋 Recipe

    Cheesecakes on a platter with fresh fruit.

    No Bake Mini Cheesecakes

    Author: Sarah Brooks
    These individual no bake mini cheesecakes are cute and delicious. Perfect for a party or get-together when you need to feed a crowd.
    5 from 1 vote
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 15 mins
    Cook Time 0 mins
    Chilling time 3 hrs 30 mins
    Total Time 3 hrs 45 mins
    Course Dessert, Snack
    Cuisine American
    Servings 12 mini cheesecakes
    Calories 138 kcal

    Equipment

    • 12 hole Silicon or muffin tins
    • muffin cases (optional)
    • Electric hand beaters or stand mixer
    • Stick/immersion blender with chopping bowl attachment or food processor

    Ingredients

    For the chesecake bases

    • 1 cup and 2 tablespoons (125gms) digestives or graham crackers
    • ½ stick (¼ cup/60gms) unsalted butter

    For the cheesecake fillings

    • 1 x 8 ounce tube (225gms) full fat cream cheese
    • ¼ cup (55gms) white sugar
    • ¾ teaspoon vanilla extract
    • 2 teaspoons fresh lemon juice
    • ½ cup (125mls) thickened cream

    Optional decorations

    • fresh strawberries, raspberries and blueberies

    Instructions
     

    To make the chesecake bases

    • If using muffin tins line them with muffin cases/patty pans. If using silicon molds you don't need to line them.
    • Break up the cookies and blitz briefly in a food processor into crumbs.
    • Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
    • Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
    • Pour into lined springform tin and press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
    • Chill in fridge for at least one hour and up to overnight.

    To make the cheesecake fillings

    • NB Make sure your cream cheese is at room temperature.
    • Add the lemon juice, sugar and vanilla to the room temperature cream cheese to a bowl or stand mixer and beat on low until combined and the sugar has all dissolved.
    • In a separate bowl whip the cream until firm peaks form.
    • Gently fold the whipped cream into the cream cheese mix until well combined. Spoon the cheesecake filling onto the prepared bases and smooth down. 
    • Chill in the fridge for at least three hours and up to overnight.

    To decorate the cheesecakes

    • If using silicon molds carefully run a small spatuar around the edge of the molds and push from the bottom to pop out. Smooth the sides with the spatula if you like.
    • Slice the strawberries into quarters. Arrange the berries on top of the cheesecakes and you're done! Or why not try them drizzled with one of my fabulious fruit compots, curds or coulises? Delicious!

    Notes

    Storage:
    For maximum freshness these mini cheesecakes will store undecorated in a covered container in the fridge for up to three days.
    They are suitable for home freezing and can be frozen undecorated in a covered container for up to a month.

    Nutrition

    Calories: 138kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 11mgSodium: 133mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 147IUVitamin C: 0.4mgCalcium: 23mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: no bake chesecake
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    Cheesecake on a plate with fresh berries and a fork, with text overlay.

    Pin it for later!

    Cheesecakes on a platter with fresh fruit.
    Mini cheesecakes for a crowd.
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    Comments

    1. Wendy

      June 11, 2022 at 12:49 am

      5 stars
      These were so delicious! it was light, and creamy, with beautiful, complimentary berry flavours with a hint of citrus.

      Reply
      • Sarah Brooks

        June 11, 2022 at 1:07 am

        Thanks for the feedback Wendy, I'm so glad you loved them. The fresh berries really add some fresh summery flavors to these cute little cheesecakes 🙂

        Reply

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