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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!
Get a Quick Recipe Overview
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.
Can I use already prepared whipped cream (from a can) in place of the Heavy Cream?
I’ve actually never tried making this cheesecake with prepared whipped cream. I think it would work. If you try it please let me know how it turns out for you.
Cold you use a no fat yogurt instead of cream?
Hi Sheila, I recommend using cream for best results.
I love this idea! What a wonderful way to pamper oneself and so easy to double to enjoy with a friend!
Thank you, Carol.
Love these one dish recipies and this is one of my favorites!
Thank you, Brenda.
This looks so tempting! I love cheesecake, but my family isn’t as enamored with it as I am, and the idea of making it for myself as a treat is very tempting!
Quick and easy! Loved it.
I love that this will help with portion control, and 5 ingredients? NO bake? Hello, perfect dessert.
Thanks so much, Christine.
Delicious and so easy too!
Having an easy no bake cheesecake treat for one sounds like the perfect way to enjoy a quiet moment!!! Love how easy this is!
OMG dessert will never be the same! This looks exactly like what I need!
Single serving desserts are the best. I can satisfy my sweet tooth and not keep going back for more.
I love how simple and easy this is to make.
It’s not easy to carve out time for ourselves, but so necessary. Thanks for reading, Nancy.