Go Back
–+ servings
a small cheesecake in a dessert dish next to a bowl of strawberries
Print Recipe
5 from 26 votes

Mini No Bake Cheesecake

This mini no-bake cheesecake is creamy, delicious, and incredibly easy to make. With a buttery graham cracker crust and smooth cheesecake filling, it’s the perfect quick dessert to satisfy your sweet tooth.
Prep Time10 minutes
Chill20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Keyword: cheesecake, individual no bake cheesecake, mini cheesecake, no bake cheesecake, small cheesecake
Servings: 1 serving
Author: Joanie Zisk

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
US - Metric

Instructions

  • Make the Graham Cracker Crumbs: Place 2 graham cracker sheets in a zip-top bag, seal it, and crush them into fine crumbs using a rolling pin or heavy can. Alternatively, pulse the crackers in a food processor until they’re finely crushed. You’ll need about 1/4 cup of crumbs.
  • Combine the Crust: Pour the crumbs into a small bowl and stir in the melted butter until evenly combined.
  • Press the Crust: Spoon the crumb mixture into a dessert dish and press it down firmly with the back of a spoon. Set aside.
  • Mix the Filling: In a separate bowl, stir together the cream cheese, sugar, and vanilla until smooth.
  • Whip the Cream: In another bowl, pour in the heavy cream and whisk until stiff peaks form, about 1 to 2 minutes. You can use an electric mixer or whisk by hand.
  • Combine the Filling: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
  • Assemble and Chill: Spoon the cream cheese mixture over the graham cracker crust. Refrigerate for at least 20 minutes before serving.
    Pro Tip: For a firmer cheesecake filling, refrigerate for about 6 hours.

Notes

    • Room-Temperature Cream Cheese: Use softened cream cheese for a smooth, lump-free filling. Let it sit at room temperature for about 30 minutes before starting.
    • Cold Heavy Cream: For perfect stiff peaks, make sure your heavy cream is well-chilled before whipping.
    • Crust Options: Graham crackers are classic, but try ginger snaps or Biscoff cookies for a fun twist.
    • Texture Tip: The cheesecake is delicious after 20 minutes of chilling, but letting it sit in the fridge for a few hours gives it a firmer, mousse-like texture.
    • Crust-Free Option: Want to keep it simple or lower carb? Skip the crust and serve the creamy cheesecake filling in a dessert dish.
 
Note: Stiff peaks form when heavy cream is whipped until it holds its shape without collapsing. As you begin whipping, the cream will first become frothy, then thicken to soft peaks—this is when the peaks curl over when the beaters are lifted. Continue whipping, and the cream will become firmer. Stiff peaks are reached when the peaks stand straight up without drooping. The cream should be smooth, thick, and stable. Be careful not to overwhip, as this can make the cream grainy or cause it to separate. To test, lift the beaters—if the peaks hold their shape with a sharp tip, the cream is ready.

Nutrition

Serving: 1serving | Calories: 866kcal | Carbohydrates: 46g | Protein: 8g | Fat: 74g | Saturated Fat: 45g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 359mg | Potassium: 224mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2778IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code