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Searching for an irresistibly creamy and delicious dessert that’s perfect for one? Look no further. This Mini No-Bake Cheesecake recipe is the ultimate blend of convenience and decadence. It’s a simple, fuss-free treat that’s tailor-made for those who want a single serving of creamy goodness without the oven’s heat.
Explore a few of our easy, single serve no-bake desserts: decadent Chocolate Covered Oreos, creamy Peanut Butter Bars, rich Two-Ingredient Chocolate Mousse, and classic Tiramisu. Each offers a unique and delightful sweet treat.
Table of Contents
- Why You’ll Love This No-Bake Cheesecake Recipe
- Ingredients
- Recipe Variations
- How To Make A Mini No-Bake Cheesecake
- Expert Tips
- Storage Instructions
- Serving Suggestions
- Frequently Asked Questions
- Explore More Single Serving No-Bake Cheesecake Recipes
- Ways To Use Leftover Ingredients
- Understanding Calories In Your Single Serving Cheesecake
- Mini No Bake Cheesecake Recipe
Why You’ll Love This No-Bake Cheesecake Recipe
- Easy to make: No oven, no fuss—making it is a breeze.
- Customizable: Easily adjust the sweetness to suit your palate.
- Rich and creamy texture: This small cheesecake has a rich and creamy texture that is sure to please everyone.
- Single serving size: This mini cheesecake recipe makes one serving, so it’s perfect for one person.
- Versatile: This cheesecake can be customized with a variety of toppings, such as fresh fruit, chocolate sauce, or whipped cream.
Check out our other Mini Cake Recipes for more wonderful small cake ideas!
Ingredients
- Graham crackers: These sweet, whole wheat cookies form the base of your mini graham cracker pie crust. Easily found in US grocery stores, you can swap them out for ginger snaps or vanilla wafers. In the UK, go for digestive biscuits, while in Australia, Arnott’s Granita biscuits are a solid alternative. Consider using leftover graham crackers in a small Strawberry Icebox Cake, Lemon Meringue Pie, or a S’mores Dip.
- Butter: Use melted butter, as it binds with the cookie crumbs to create a stable cheesecake crust. Use salted or unsalted butter.
- Cream cheese: For the richest texture, use room-temperature block cream cheese, not the spread or whipped types. Soften it by leaving it out on the counter for about 30 minutes before use. Leftover cream cheese can be used in a small batch of Cheesecake Bars, Carrot Cake Cupcakes, Mini Hummingbird Cake, or a Turkey Wrap.
- Sugar: Granulated sugar sweetens your cheesecake filling. The beauty here is that you can modify the sugar levels to your own liking, so feel free to add more or less according to your taste.
- Vanilla extract: This classic ingredient is essential for adding depth to the flavor profile of your cheesecake.
- Heavy cream: Also known as double cream, heavy cream is vital for achieving a thick and creamy cheesecake filling. Whip it into stiff peaks with an electric hand mixer for about 2-3 minutes. Extra cream can be used to make one Mini Pavlova, Vanilla Pudding, or a small batch of Whipped Cream.
Recipe Variations
Looking to switch things up? Here’s how you can add a creative twist to the classic no-bake cheesecake:
- Citrus Infusion: Add a zesty kick with some lemon or lime zest mixed into the filling. You can also incorporate 1/2 teaspoon of fresh citrus juice for an even more vibrant flavor.
- Chocolate Drizzle: Before serving, decorate the top with a decadent drizzle of melted dark or white chocolate.
- Coconut Flavor: Use coconut cream in place of heavy cream and sprinkle shredded coconut on top for a tropical twist.
- Cookie Swap: Instead of graham crackers, try using crushed Oreo cookies or shortbread for a different crust experience.
How To Make A Mini No-Bake Cheesecake
These step-by-step photos and instructions help you visualize how to make this cheesecake recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- To get 1/4 cup of crushed graham crackers, start by putting 2 sheets into a Ziplock bag. Seal the bag, then use a rolling pin or a heavy can to crush the crackers until they’re fine crumbs. If you prefer, you could also use a food processor: just place the graham cracker sheets in it and pulse until you’ve got crumbs.
- Pour the cookie crumbs into a small bowl and stir in the melted butter.
- Spoon crumbs into a dessert dish and press down with the back of a spoon. Set aside.
- In a separate bowl, mix together the cream cheese, sugar, and vanilla.
- Pour the heavy cream into a medium-sized bowl. With an electric mixer on medium speed or using a hand whisk, whisk until stiff peaks form, about 2 minutes.
- Fold the whipped cream into the cream cheese mixture.
- Spoon over the graham cracker crust and refrigerate for at least 20 minutes before eating.
Pro Tip: For a much firmer cheesecake filling, refrigerate for about 6 hours.
RELATED: The Best Cookie Recipes For One
Expert Tips
- Cream Cheese Temperature: Always use room-temperature cream cheese for a velvety smooth filling.
- Chill Your Heavy Cream: The key to whipping up stiff peaks is using cold heavy cream.
- Crust Choices: While graham crackers are a classic option, don’t hesitate to experiment with ginger snaps or Biscoff cookies for a twist.
- Texture Preferences: The cheesecake is tasty right away, but a few hours in the fridge transforms it into a firmer, mousse-like treat.
- Crustless Cheesecake: For a simpler or lower-carb option, skip the crust and serve the creamy cheesecake filling in a decorative dessert dish.
Storage Instructions
For optimal freshness, keep your cheesecake covered and refrigerated. It will keep for up to 5 days.
Serving Suggestions
This single serving cheesecake pairs excellently with various toppings.
- Fresh Fruit: A selection of berries and sliced fruit makes for an excellent contrast with the creamy cheesecake.
- Coffee or Espresso: The rich, bitter notes of coffee balance out the sweetness and enhance the flavors of the cheesecake.
- Whipped Cream: Go all out and top your no-bake cheesecake with a dollop of homemade whipped cream infused with a hint of vanilla or cinnamon.
- Nut Garnish: A sprinkle of toasted almonds or pecans adds a delightful crunch.
Frequently Asked Questions
Achieving a firmer consistency for your no-bake cheesecake requires a minimum of 6 hours in the fridge. Note that it won’t be as firm as an oven-baked cheesecake. For a quicker indulgence, you can enjoy the cheesecake sooner with a mousse-like texture. Also, use cold heavy cream whipped into stiff peaks and fold it gently into the cream cheese mixture to maintain thickness.
Absolutely, you can double the ingredients if you wish to make two individual cheesecakes.
The top choices for this recipe include mini pie or tart pans, a 10-ounce ramekin, or an elegant dessert dish.
You can make a gluten-free cheesecake by using gluten-free graham cracker crumbs.
Prepare your crust 1 to 2 days in advance to save time. Simply cover it tightly and stash it in the fridge until you’re ready to add the filling.
Explore More Single Serving No-Bake Cheesecake Recipes
If you’re a fan of easy, single serving no-bake cheesecakes, don’t stop at just one! Expand your dessert repertoire with these other scrumptious options:
- Pumpkin Cheesecake: Perfect for fall or whenever you’re craving those warm, spiced flavors.
- Lemon Cheesecake: A light and zesty option that’s ideal for spring or summer gatherings.
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:
Understanding Calories In Your Single Serving Cheesecake
The calorie count provided in the recipe details is an approximate figure, calculated using an online nutrition calculator. Please note that this recipe makes a generous single serving, which is larger than your average cheesecake slice.
The bulk of the calories in this no-bake cheesecake recipe come from two key ingredients: cream cheese and heavy cream. These components are crucial for achieving the dessert’s rich and creamy texture. Feel free to enjoy this indulgent treat all at once or savor it over a few days.
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Mini No Bake Cheesecake
Equipment
Ingredients
- ¼ cup graham cracker crumbs (2 large sheets of graham crackers)
- 1 tablespoon salted butter , melted
- 2 ounces cream cheese , softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 4 ounces heavy cream
Instructions
- Place 2 sheets of graham crackers in a ziplock bag, seal, and roll with a rolling pin or heavy can to crush. This yields about ¼ cup of crushed graham crackers. Alternatively, you can add the cookies to a food processor and pulse until the cookies turn to crumbs.
- Pour the cookie crumbs into a small bowl and stir in the melted butter.
- Spoon crumbs into a dessert dish and press down with the back of a spoon. Set aside.
- In a separate bowl, mix together the cream cheese, sugar, and vanilla.
- Pour the heavy cream into a medium-sized bowl. With an electric mixer on medium speed or using a hand whisk, whisk until stiff peaks form, about 2 minutes.
- Fold the whipped cream into the cream cheese mixture.
- Spoon over the graham cracker crust and refrigerate for at least 20 minutes before eating.Pro Tip: For a much firmer cheesecake filling, refrigerate for about 6 hours.
Notes
- Cream Cheese Temperature: Always use room-temperature cream cheese for a velvety smooth filling.
- Chill Your Heavy Cream: The key to whipping up stiff peaks is using cold heavy cream.
- Crust Choices: While graham crackers are a classic option, don’t hesitate to experiment with ginger snaps or Biscoff cookies for a twist.
- Texture Preferences: The cheesecake is tasty right away, but a few hours in the fridge transforms it into a firmer, mousse-like treat.
- Crustless Version: For a simpler or lower-carb option, skip the crust and serve the creamy cheesecake filling in a decorative dessert dish.
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.
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.