Indulge your taste buds with these delightful Mini No Bake Cheesecakes that are as easy to make as they are delicious! Perfect for any occasion, these creamy bites of heaven are sure to impress your friends and family without the hassle of turning on the oven. With just 15 minutes of prep time and a few simple ingredients, you can whip up a dessert that looks and tastes like it came from a gourmet bakery. Ready to elevate your dessert game? Let’s dive into this no-bake wonder that promises to be the star of your next gathering!
Prep Time: 15 mins
Cook Time: -
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Instructions
- In a medium mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the mixture resembles wet sand-like consistency.
- Press the graham cracker mixture firmly into the bottom of 12 individual mini cupcake liners or silicone molds, creating an even base. Use the back of a spoon to compact the crust.
- Place the prepared crusts in the refrigerator to chill and set while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar and vanilla extract to the cream cheese, mixing on low speed until fully incorporated and smooth.
- In a separate clean bowl, whip the heavy cream using an electric mixer until stiff peaks form, creating a light and fluffy texture.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Carefully spoon the cheesecake filling over the chilled graham cracker crusts, filling each cup to the top.
- Smooth the tops of the cheesecakes using the back of a spoon or an offset spatula.
- Cover the mini cheesecakes with plastic wrap and refrigerate for at least 2 hours or until completely set and chilled.
- Before serving, optionally garnish with fresh berries, chocolate shavings, or a light dusting of powdered sugar.
- Remove from refrigerator 5-10 minutes before serving to allow slight softening for the best texture and flavor.
Tips
- Choose the Right Cream Cheese: For the best texture, ensure your cream cheese is at room temperature before mixing. This will help you achieve a smooth and lump-free filling.
- Chill Your Crust: Don’t skip the chilling step for the crust! It helps the graham cracker base firm up, making it easier to fill and serve.
- Whip the Cream to Stiff Peaks: When whipping the heavy cream, make sure to beat it until stiff peaks form. This will give your cheesecake filling that light, airy texture that melts in your mouth.
- Fold Gently: When combining the whipped cream with the cream cheese mixture, use a gentle folding motion to keep the air in the whipped cream, ensuring a fluffy cheesecake.
- Garnish Creatively: Get creative with your toppings! Fresh berries, chocolate shavings, or a sprinkle of powdered sugar can take your mini cheesecakes from simple to spectacular.
- Serve at the Right Temperature: For the best flavor and texture, remove the cheesecakes from the refrigerator 5-10 minutes before serving. This slight softening enhances the creamy goodness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 28g
Protein: 5g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 85mg
