Love cheesecake but don't love heating up the oven or waiting hours for it to bake and cool? These Mini No‑Bake Cheesecakes are the perfect solution!
I love that these little individual serving desserts are rich, creamy, and indulgent-everything you want in a cheesecake-but come together quickly and easily without ever turning on the oven.
This recipe is ideal for when you need a quick dessert for guests, a special treat for a holiday, or just want a bite-sized indulgence to keep in the fridge. The smooth and tangy cream cheese filling pairs perfectly with the sweet graham cracker crust, and the individual servings make them great for parties or portion control.
Want to make your own homemade caramel sauce? It’s easier than you would think! You can use the caramel sauce recipe that’s included in my Salted Caramel Brownies. (If you really want to go all out, I also have a recipe for homemade graham crackers.)
🧾 Ingredients Needed
Crust
- graham crackers
- brown sugar
- unsalted butter, melted
Filling
- cream cheese, room temperature
- powdered sugar
- heavy whipping cream
Topping
- Caramel sauce, for drizzling
🔁 Variations
Want to change up the flavors? You can top them with caramel sauce like we did here, or I’ll sometimes switch things up with fresh fruit, berry compote, chocolate drizzle, or crushed OREOs or other cookies. However you top them, they're sure to disappear fast!
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🥣 How to Make
Start by lining a 12-cup muffin tin with paper cupcake liners.
STEP 1: In a medium bowl, stir together graham cracker crumbs and brown sugar. Add melted butter and mix until it resembles wet sand.
STEP 2: Spoon about 2 tablespoons of the mixture into each liner and press down firmly with the back of a spoon. Freeze for 20 minutes to help the crusts set.
STEP 3: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add powdered sugar, about ¼ cup at a time, and beat until fully incorporated.
STEP 4: In a separate bowl, whip the heavy cream until stiff peaks form (like whipped cream).
STEP 5: Gently fold the whipped cream into the cream cheese mixture in batches, being careful not to deflate the mixture.
STEP 6: Remove crusts from the freezer. Spoon about ¼ cup of the cheesecake filling into each liner, smoothing the tops with a spoon.
STEP 7: Refrigerate for at least 5 hours, or overnight, until the filling is firm.
STEP 8: Remove cheesecakes from the fridge, peel off liners, and drizzle with caramel sauce just before serving.
⭐ Pro Tips ⭐
- Make sure your cream cheese is room temperature before mixing to avoid lumps.
- Press the crust down firmly to prevent it from crumbling when unwrapping.
- While it’s ok to only refrigerate for 5 hours before serving, chilling overnight will give you the best results.
- If you’re starting with already crushed graham cracker crumbs, use 1 cup.
More Cheesecake Recipes to Try
- Easy Strawberry Cheesecake Pie Recipe
- Mini Honey Balsamic Berry Cheesecakes Recipe
- Mini Eggnog Cheesecakes Recipe
These mini treats prove you don't need a big dessert-or a hot oven-to enjoy all the rich flavor of classic cheesecake!
If you tried this Mini No Bake Cheesecake Recipe or any other recipe on my site, please please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
Recipe:
Mini No-Bake Cheesecakes Recipe
Ingredients
- 7 Graham Crackers crushed
- 3 Tbsp. Brown sugar
- 4 Tbsp. Butter melted
- 8 oz. Cream cheese at oom temperature
- 2 cup Powdered sugar
- 1 cup Heavy cream
- Caramel sauce
Instructions
- Line a 12-cup muffin tin with paper cupcake liners.
- In a bowl, combine the graham cracker crumbs and brown sugar.
- Add the melted butter and stir until the mixture resembles wet sand.
- Spoon 2 tablespoons of crust mixture into each cupcake liner.
- Press the mixture firmly into each liner using the back of a spoon.
- Place the muffin tin in the freezer for 20 minutes.
- In a large bowl, beat the room temperature cream cheese until smooth.
- Gradually add the powdered sugar, ¼ cup at a time, mixing until creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture in batches.
- Remove crusts from the freezer.
- Spoon about ¼ cup of the cheesecake filling into each liner.
- Smooth the tops of each cheesecake with the back of a spoon.
- Refrigerate for at least 5 hours, or overnight, until fully set.
- Remove cupcake liners before serving, if desired.
- Drizzle each mini cheesecake with caramel sauce and enjoy!
Notes
- Make sure your cream cheese is room temperature before mixing to avoid lumps.
- Press the crust down firmly to prevent it from crumbling when unwrapping.
- While it’s ok to only refrigerate for 5 hours before serving, chilling overnight will give you the best results.
- If you’re starting with already crushed graham cracker crumbs, use 1 cup.
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