You won’t find an easier cheesecake recipe! This mini no bake cheesecake comes complete with a buttery graham cracker crust. It’s creamy, it’s delicious, and so easy to make. Satisfy a sweet craving with this delightful dessert recipe.
Prep Time10 minutesmins
Chill20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cheesecake, individual no bake cheesecake, mini cheesecake, no bake cheesecake, small cheesecake
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.