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Mini Cheesecakes

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Creamy No-Bake Mini Cheesecakes, perfectly portioned for parties or a cozy dessert.

Ingredients

Scale
  • 2 cups (240g) graham cracker crumbs
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (240ml) cold heavy cream, whipped to stiff peaks
  • 16 ounces (452g) full-fat brick cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 2 tablespoons (30g) sour cream or plain yogurt
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
  • Optional toppings: fruit, jam, chocolate shavings, or whipped cream

Instructions

  1. Line pans with cupcake liners to prepare 24 cups.
  2. Make the crust by combining graham cracker crumbs, brown sugar, and melted butter.
  3. Press about 1 to 2 tablespoons of crust into the bottom of each cupcake liner.
  4. Optional: Bake the crusts at 350°F (177°C) for 5 minutes, then cool.
  5. Whip the chilled heavy cream until stiff peaks form.
  6. Prepare the cream cheese base by beating cream cheese and granulated sugar until smooth.
  7. Add sour cream, lemon juice, and vanilla extract to the mixture and blend.
  8. Fold in the whipped cream gently.
  9. Fill each crust with the cheesecake mixture, tapping to settle.
  10. Chill mini cheesecakes for at least 3 hours before serving.
  11. Serve with optional toppings just before enjoyment.

Notes

Cool baked crust completely before adding filling to prevent melting. Store cheesecakes in the refrigerator for up to 4 days.

Nutrition

Find it online: https://easydishestomake.com/mini-cheesecakes-2/