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This mini no bake cheesecake for one features a buttery graham cracker crust topped with a smooth, creamy cheesecake filling. It’s the perfect quick dessert when you want something sweet without turning on the oven.
Featured Comment
“Delicious and so easy too!”
– Kate
Why You’ll Love This Recipe
- No Baking Needed: Quick and easy with zero oven time.
- Just Sweet Enough: Adjust the sugar to match your taste.
- Smooth and Creamy: Rich texture in every bite.
- Perfect Portion: Made for one – no leftovers, no waste.
I truly love sharing this mini no-bake cheesecake with you, it’s one of those simple desserts that always feels special. It’s the kind of treat I turn to when I want something sweet, comforting, and just for me.
The buttery crust and smooth, creamy filling come together with barely any effort, yet it tastes like something you’d find at a favorite café. Whether you’re winding down after a long day or celebrating something small and meaningful, this little cheesecake delivers that just-right bite of joy. It’s personal, easy, and always hits the spot, and I hope it brings that same little moment of happiness to you, too.
Try more of our easy no-bake desserts: Small Batch Chocolate Covered Oreos, Small Batch Peanut Butter Bars, Two-Ingredient Chocolate Mousse, and Single Serving Tiramisu – all simple and delicious single serving treats.
Ingredients
If you have any ingredients leftover from this single serve cheesecake recipe, check out our Leftover Ingredients Recipe Finder.
- Graham Crackers: Crushed graham crackers form the crust. You can use ginger snaps, vanilla wafers, digestive biscuits (UK), or Arnott’s Granita (Australia) instead. Try leftover graham crackers in single serving strawberry icebox cake, lemon meringue pie for one, or mini s’mores dip.
- Cream Cheese: Use block-style cream cheese, softened at room temperature for about 30 minutes. Avoid whipped or spreadable types. Leftovers can be used in small batch cheesecake bars, small batch carrot cake cupcakes, mini hummingbird cake, or a turkey wrap.
- Heavy Cream: Whip to stiff peaks (about 2–3 minutes with a mixer) for a rich, creamy filling. Also called double cream. Use leftovers in a mini pavlova, single serving vanilla pudding, or homemade whipped cream.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations And Topping Ideas
Try these easy ways to change up the crust, filling, or toppings:
Recipe Variations:
- Citrus Filling: Stir in lemon or lime zest and 1/2 teaspoon of juice for a bright, tangy flavor.
- Coconut Version: Replace the heavy cream with coconut cream and top with shredded coconut.
- Cookie Crust: Use crushed Oreos or our small batch shortbread cookies instead of graham crackers.
Topping Ideas:
- Chocolate Drizzle: Add a drizzle of melted dark or white chocolate just before serving.
- Caramel: Spoon homemade caramel sauce over the top for a sweet, rich finish.
How To Make A No-Bake Cheesecake
These photos and instructions help you visualize how to make this small cheesecake. See the recipe box below for ingredient amounts and full recipe instructions.
- Crush the Crackers: Place 2 graham cracker sheets in a zip-top bag and crush into fine crumbs using a rolling pin or heavy can. Or pulse in a food processor. You’ll need about 1/4 cup of crumbs.
- Make the Crust: Add the crumbs to a small bowl, stir in melted butter, and mix until combined.
- Press the Crust: Spoon the mixture into a dessert dish and press down firmly with the back of a spoon. Set aside.
- Mix the Filling: In a bowl, stir together the cream cheese, sugar, and vanilla until smooth.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form (about 2 minutes with a mixer or whisk). Stiff peaks hold their shape and stand straight when beaters are lifted. Don’t overwhip—stop when the cream is thick and smooth.
- Combine: Gently fold the whipped cream into the cream cheese mixture until smooth and fully blended.
- Assemble and Chill: Spoon the filling over the crust. Refrigerate for at least 20 minutes, or up to 6 hours for a firmer texture.
Expert Tips
- Chill the Cream: Cold heavy cream whips best. Keep it in the fridge until you’re ready to use it.
- Chilling Time: The cheesecake sets in 20 minutes, but chilling for a few hours creates a firmer, mousse-like texture.
- Crust-Free Option: Skip the crust and serve the creamy filling in a dish for a simple or lower-carb version.
Frequently Asked Questions
Yes! Simply double all ingredients and divide between two dessert dishes.
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.
RELATED: The Best Cookie Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this mini no bake cheesecake for one or any other recipe from One Dish Kitchen, let me know how you liked it by leaving a rating and a comment below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
No-Bake Cheesecake For One
Equipment
Ingredients
- ¼ cup graham cracker crumbs
- 1 tablespoon salted butter -melted
- 2 ounces cream cheese -softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 4 ounces heavy cream
Instructions
- Place 2 graham cracker sheets in a zip-top bag and crush into fine crumbs using a rolling pin or heavy can. Or pulse in a food processor. You’ll need about 1/4 cup of crumbs.
- Add the crumbs to a small bowl, stir in melted butter, and mix until combined.
- Spoon the mixture into a dessert dish and press down firmly with the back of a spoon. Set aside.
- In a bowl, stir together the cream cheese, sugar, and vanilla until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form (about 2 minutes with a mixer or whisk). Note: Stiff peaks hold their shape and stand straight when beaters are lifted. Don’t overwhip—stop when the cream is thick and smooth.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fully blended.
- Spoon the filling over the crust. Refrigerate for at least 20 minutes, or up to 6 hours for a firmer texture.
Notes
- Chill the Cream: Cold heavy cream whips best—keep it in the fridge until you’re ready to use it.
- Chilling Time: The cheesecake sets in 20 minutes, but chilling for a few hours creates a firmer, mousse-like texture.
- Crust-Free Option: Skip the crust and serve the creamy filling in a dish for a simple or lower-carb version.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
OH. MY. GOD. It was absolutely amazing and everyone loved it. Thank you soo much for this recipe!!
I made your molasses cookies a few days ago using the pomegranate molasses I had, & decided that I’d save some to make this recipe & I have no regrets!
To this (doubled) recipe I added the rind & juice of one lemon. The molasses cookies already had a lot of butter in them- plus they’re soft – so I just mooshed one cookie on the bottom of each of the four ramekins. They happened to the perfect size! Barely needed mooshing! I just ate one of them as soon as it was made, because how could I not lol. The rest are in the fridge to get tastier.
Side note: when I weighed each cookie they weighed 30g, & I thought one cookie for the single batch must mean it only makes one cheesecake, & I wanted two. So I used the double batch recipe & now have to eat four very large servings of cheesecake all to myself! I’ll have to take up running 😁
I loved this. For the base I threw some walnuts into a food processor, added about a teaspoon of sugar and the melted butter for a gluten free crumb. It would probably work with some other nuts but that’s the ones I had.
Thanks for the recipe, makes the perfect portion for one.
Made this tonight with rave reviews. I cut back a little on the graham cracker crumbs and added in crushed pistachios which is hubby’s favorite. Added a very subtle nuttiness that was delish. Fluffier than regular cheesecake but just as good.
Love the one dish kitchen ideas! Easy to follow and make recipes. Just enough for me and Mrs. Lou to enjoy without the leftovers.
This is a delicious dessert, however it’s more like a mousse than a no-bake cheesecake. The filling is light, creamy and fluffy. It takes no time to make and freezes beautifully. The filling, when frozen, is more the texture of a no-bake cheesecake. I followed the recipe as written adding a bit of lemon zest.
Great recipe.
My creme cheese is already too sweet. Do I need to add more sugar? I’m using Pillsbury brand
Hi Libby, Are you using Pillsbury cream cheese “frosting”? Cream cheese should not be sweet at all and I wasn’t aware that Pillsbury had a cream cheese product.