No Bake Mini Cheesecakes Bites
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!
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.
Nutrition
Calories: 265kcalCarbohydrates: 22gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 54mgSodium: 179mgPotassium: 69mgFiber: 0.4gSugar: 16gVitamin A: 683IUVitamin C: 0.4mgCalcium: 45mgIron: 0.4mg
Tried this recipe?Let us know how it was!