Bite-sized, mini cheesecakes with a no-bake filling. They're tangy, sweet, and have the perfect crunch from the crisp graham cracker base.
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 12
Ingredients
For the crust
1cup(120g)graham cracker crumbs, about 8 full-sheets
2tablespoonsgranulated sugar
3tablespoonsunsalted butter, melted
For the filling
16ounces(452g)cream cheese, softened to room temperature
1cup(120g)confectioners' sugar
1 ½teaspoonvanilla extract
¾cup(180ml)heavy cream, cold
Instructions
Make the crust
Move the oven rack to the lower third position (1 notch below the center of the oven) and heat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
Combine the graham cracker crumbs, sugar, and melted butter.
Evenly distribute the mixture between all 12 liners, about 1.5 tablespoons in each cup. Use a ¼-cup measuring cup or small glass to firmly press it down into one even layer.
Bake for 5 minutes. Set aside to cool while you make the filling.
Make the filling
In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
Add the confectioners' sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
Add the vanilla and mix on medium speed until well incorporated, about 1 minute.
If using a stand mixer with the paddle attachment, switch to the whisk attachment and add the heavy cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and stiff.
Divide the filling between the prepared crusts and smooth over the tops. Refrigerate for at least 8 hours.
Top with whipped cream and fresh berries or fruit preserves just before serving.
Notes
Baking the crust: While it's not necessary I find that baking the crust helps it to remain sturdy. If you choose not to bake the crust, it will be slightly crumbly.
Graham crackers: To make this recipe a little easier, you can use store-bought graham cracker crumbs. You can also try your favorite cookie in place of graham crackers.
Cream cheese: Make sure to use brick-style cream cheese and not cream cheese spread in a tub. I recommend using full-fat cream cheese for the best results.
Mini cheesecake pan: You can use a mini cheesecake pan for this recipe. However, since the cavities are a little smaller than a muffin pan, I recommend making 16 instead of 12.
Make ahead tip
Store mini cheesecakes in an airtight container in the refrigerator for up to 4 days.
Mini cheesecakes will freeze well for up to 3 months, thaw overnight in the refrigerator.