What can I make mini cheesecakes in?

no bake cheesecake mini desserts are usually made in muffin tins lined with cupcake wrappers for easy serving and removal. For a creative presentation, consider using small silicone molds, single-serve ramekins, or mini mason jars. For parties, flexible silicone pans make unmolding simple, and jars work perfectly for transporting. Always remember to lightly grease if not using paper liners.

What are common no-bake cheesecake mistakes?

Some of the most common mistakes with no bake cheesecake mini desserts include not using brick-style cream cheese, skipping the chilling step, or overmixing your whipped cream into the filling. Also, failing to use cold heavy cream can cause a runny texture. Make sure to pack your crust well to avoid crumbling and only add toppings just before serving to keep your cheesecakes fresh.

Which cream cheese is best for no-bake cheesecake?

The best type of cream cheese for no bake cheesecake mini desserts is always full-fat brick cream cheese, which creates a thick, creamy texture. Avoid using whipped or spreadable cream cheese from tubs, as these contain extra water and stabilizers that can make your filling runny or soft. Make sure your cream cheese is fully softened at room temperature for best blending.

Does Walmart sell Philadelphia no bake cheesecake filling?

Yes, many Walmart stores in the United States carry Philadelphia brand no bake cheesecake filling, usually found near the cream cheese or refrigerated desserts section. This pre-made filling offers a quick shortcut if you’re in a rush, but I always recommend making the filling yourself for the best flavor and texture.

Easy No Bake Cheesecake Mini Desserts

Description

These mini no bake cheesecake mini desserts are my absolute favorite for summer parties, showers, or anytime you need a sweet treat without firing up the oven. They’re creamy, smooth, and layered with that classic buttery graham cracker crust, plus you can get playful with toppings to match any mood or celebration.

Ingredients

Scale

Graham Cracker Crust :

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

1/3 cup (67g) packed light or dark brown sugar

1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling :

1 cup (240ml) cold heavy cream or heavy whipping cream

16 ounces (452g) full-fat brick cream cheese, softened to room temperature

1/3 cup (67g) granulated sugar

2 Tablespoons (30g) sour cream or plain yogurt, at room temperature

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla extract

optional: your desired toppings (see recipe Note)

Instructions

Line two 12-count muffin pans with cupcake liners and make sure you have room in your fridge for both pans.
If your graham crackers aren’t crumbs yet, pulse them in a food processor until fine. Combine the crumbs, brown sugar, and melted butter in a bowl. The texture will be like wet sand.
Spoon 1 and 1/2 tablespoons of the crumb mixture into each cupcake liner. Press down firmly with the back of your spoon to pack it in.
Optional: For a slightly sturdier crust, bake the crusts for 5 minutes at 350°F (177°C). Let them cool for 10 minutes if baked. If not baking, jump ahead!
With a hand mixer or stand mixer fitted with a whisk, whip the cold heavy cream until stiff peaks form, about 3 minutes. Set aside.
In another bowl, beat the softened cream cheese and granulated sugar until totally smooth and creamy, scraping down the sides as needed.
Add sour cream, lemon juice, and vanilla. Beat again until well combined and smooth, making sure there aren’t any lumps.
Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate all that fluffy air.
Spoon or pipe about 2 tablespoons of filling onto each prepared crust. I like to use a piping bag for neatness, but a spoon works too!
Smooth the tops so they’re nice and flat, then chill the cheesecakes in the fridge for at least 3 hours, or up to 2 days. Cover them if you’re chilling longer than 3 hours.
Keep refrigerated until ready to serve. Add your favorite toppings just before serving! These start to soften at room temperature after 30–60 minutes.
Store any leftovers tightly covered in the fridge for up to 5 days.

Notes

If you’re looking to make these ahead, you can chill the cheesecakes up to 2 days in advance or freeze for up to 3 months. Just thaw overnight in the fridge before serving.

For a playful twist, top with strawberry sauce, lemon curd, fresh berries, fruit preserves, or even chocolate ganache.

If you’re outside the US, swap in digestive biscuits for graham crackers, just add a bit more sugar.

To make them lemony, swap the sour cream for more lemon juice and toss in a little lemon zest!

Let your cream cheese and sour cream come to room temperature for a super smooth filling.

Whip your heavy cream while it’s cold so it gets nice and fluffy!

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 170
Sugar: 8g
Sodium: 110mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0g
Protein: 2g
Cholesterol: 38mg