These no bake mini cheesecakes are creamy, easy to make, and perfect with berries on top. These are made with simple ingredients and take minutes to prep!
These mini cheesecakes are so easy to prepare and are perfect for parties or gatherings. They are always a crowd-pleaser, and perfect for any occasion!
We suggest you try our mini oreo cheesecakes, mini pumpkin cheesecakes, salted caramel mini cheesecakes, mini chocolate cheesecakes, and mini strawberry cheesecakes.
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Why this recipe works
- No bake- This is a no bake recipe! So there is no need to turn on the oven for this.
- Crust- It is made with a delicious graham cracker crust that fits perfectly with the filling.
- Simple- this recipe is made with a few simple ingredients you can find in any supermarket!
- Texture- these cheesecakes are extra creamy and silky smooth and will melt in your mouth!
- Versatile- these cheesecakes can be topped with various toppings from fruit sauces to chocolate whipped cream!
Ingredients
Before you start to make this no bake cheesecake bites recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust:
Graham crackers/ tea biscuits- we like to use tea biscuits of digestive biscuits, but graham crackers will work as well.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
Sugar- I added granulated sugar for the crust, you can swap it with caster sugar or skip it for a less sweet crust.
For the filling
Cream cheese- use full-fat cream cheese, and make sure that it’s cold.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. ½ cup of sugar is the perfect balance of sweetness for this recipe.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Vanilla extract- adds extra flavor.
Salt– We used kosher salt for this recipe. Salt doesn’t give them a salty taste, it helps to enhance the flavor.
Heavy cream- make sure that your heavy cream is cold.
Lemon zest- the lemon zest adds an aroma and a light flavor to this dessert. Don’t worry, these cheesecakes will not taste like lemon cheesecake.
Instant pudding- our secret ingredient to make these cheesecakes stable without using gelatin.
Instructions
Prepare a muffin tip with paper liners.
Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
Place the muffin pan in the freezer for at least 20 minutes to set.
In a medium-sized mixing bowl, add the cold heavy whipping cream, and whip it with an electric hand mixer until stiff peaks form.
In a separate big mixing bowl, add the room-temperature cream cheese, sour cream, vanilla extract, vanilla instant pudding, lemon zest, and sugar, and mix with an electric hand mixer until the mixture is creamy and smooth.
Transfer the whipped cream to the cream cheese mixture and fold gently with a spatula until the mixture is well combined.
Use a cookie or ice cream scoop to scoop the mixture onto the crust, and smooth it out using an offset spatula. Store in the fridge to set for at least 4 hours.
Keep in the fridge for up to 5 days covered with plastic wrap or foil, and when ready to serve, top with fresh berries, or your favorite toppings, and serve!
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and set properly.
- Use COLD heavy cream for this. Cold heavy cream whips faster and holds its shape beautifully. Room temperature cream will whip as well, but will take way longer!
- Do not overmix the cream! If you overmix this cream, it will curdle and will ruin the creaminess of this cheesecake.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your sour cream is at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
Faq's
These cheesecakes will last up to 4 days in an airtight container in the fridge.
These cheesecakes need to be set in the fridge for at least 4 hours. We let it set overnight for the best results.
Yes. You can skip the lemon zest in this recipe if you want, but it truly adds so much flavor and aroma to these so I won't recommend it.
This can happen if you didn't whip your cream to stiff peaks, and folded the batter too roughly which caused the air in the cream to deflate. The air in the cream that creates stiff peaks makes these cheesecakes stable.
Storing
Store this dessert in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 5 days.
Freezing
To freeze these cheesecakes, make them according to the instructions, then cool them according to the instructions in the fridge.
You can freeze the cheesecakes covered in a few layers of plastic wrap or foil.
These will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the graham crackers with gluten-free graham crackers.
Make it in advance
Make this in advance by making it according to the instructions. Let it chill in the fridge for 1-2 days.
Top the cheesecakes with the topping of your choice and serve when ready to serve!
Variations
Toppings- these cheesecakes can be topped with various types of toppings like chocolate ganache, jam, strawberry topping, caramel sauce, fresh fruit, etc.
Zest- we added lemon zest for these but you can swap it with orange zest as well!
Whipped cream- top these with freshly made whipped cream! Or top these with chocolate whipped cream, or Oreo whipped cream.
Crust- you can make this crust into a chocolate crust by swapping the graham crackers with Oreo cookies. You can use the same recipe from my mini cheesecake bites recipe.
Equipment
- To make these, you will need a muffin pan or a cupcake pan with paper liners.
- You will also need a food processor to make the crust (if you do not want to use a plastic bag).
- I also recommend using an electric hand mixer to make sure your cheesecake mixture is smooth and perfect. You can also use a stand mixer for this.
More cheesecake recipes
Oreo cheesecake– This no-bake Oreo cheesecake is made with an Oreo crust, topped with creamy Oreo cheesecake filling, and topped with whipped cream dollops and more Oreos!
Caramel pecan cheesecake- This caramel pecan cheesecake is made with a cinnamon crust, creamy cinnamon cheesecake filling, and a caramel pecan topping.
Triple chocolate cheesecake- This triple chocolate cheesecake is made with an oreo crust, baked with a delicious and creamy chocolate cheesecake filling, and topped with chocolate ganache, topped with chocolate whipped cream, and topped with chocolate sprinkles!
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📖 Recipe
No Bake Mini Cheesecakes Bites
Ingredients
Crust
- 1 ¼ cups Graham crackers crumbs
- 50 g Butter melted
- 1 tablespoon Granulated sugar
Cheesecake filling
- 1 cup Heavy cream cold
- 230 g Cream cheese Softened
- ½ cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 3 tablespoon Vanilla instant pudding
- ¼ cup Sour cream
Instructions
- Prepare a muffin tip with paper liners.
- Pulse graham crackers or digestive biscuits in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, sugar, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Scoop about 1 teaspoon of the crumbs and place it in each muffin tin, pressing evenly and firmly into the pan.
- Place the muffin pan in the freezer for at least 20 minutes to set.
- In a medium sized mixing bowl, add the cold heavy whipping cream, and whip it with an electric hand mixer until stiff peaks form.
- In a separate big mixing bowl, add the room-temperature cream cheese, sour cream, vanilla extract, vanilla instant pudding, lemon zest, and sugar, and mix with an electric hand mixer until the mixture is creamy and smooth.
- Transfer the whipped cream to the cream cheese mixture and fold gently with a spatula until the mixture is well combined.
- Use a cookie or ice cream scoop to scoop the mixture onto the crust, and smooth it out using an offset spatula. Store in the fridge to set for at least 4 hours.
- Keep in the fridge for up to 5 days covered with plastic wrap or foil, and when ready to serve, top with fresh berries, or your favorite toppings, and serve!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a nonstick cupcake or muffin pan. We use nonstick pans for all of our mini cheesecake recipes. This makes sure that your cheesecakes will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and set properly.
- Let your cheesecake set in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake chill and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your sour cream is at room temperature.
- Don’t overbeat the mixture! It’s really easy to overbeat the mixture, and that is one of the most common mistakes.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
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