No Bake Mini Cheesecakes - An adorable way to serve everyone’s favorite dessert! Made in muffin tins for the perfect personal portion, they’ve got a sweet graham cracker crust and a creamy cheesecake filling with strawberry sauce and fresh berries on top!
The only thing better than a slice of easy strawberry cheesecake is your very own piece of no bake mini cheesecake! They’re super adorable, dainty, and fabulous, and presenting them to your guests always puts a smile on everyone’s faces.
This mini no bake cheesecake recipe uses a strawberry sauce as a topping, but as with any cheesecake, the topping is completely optional. This one happens to be a white cheesecake topped with red strawberry sauce and garnished with blueberries, which would be perfect next to a patriotic berry trifle for the 4th of July!
Why You’ll Love This Recipe
A dessert to match every occasion! The fourth of July, Memorial Day, baby showers, wedding showers, anniversaries, you name it!
No bake. Which means it’s a great summertime dessert and, just like this no bake raspberry fool, it can be made without turning on the oven.
Made with simple ingredients. It’s completely homemade from scratch, and even still the ingredients are simple.
Versatile. Play around with the toppings. There’s no limit to what flavors you can add.
Tips for Success
- Use a block of cream cheese, not the spreadable tub. The tubs contain water (which makes them spreadable), so the consistency won’t be the same and they won’t hold together as well.
- I highly recommend freshly squeezed lemon juice. You need the acid for stabilizing the filling, but the flavor of fresh lemon juice is superior to the bottle.
- Chill your bowl and beaters in the freezer before whipping your heavy cream. This will speed up the time it takes to get stiff peaks.
- You need a minimum of 4 hours for the cheesecake to set, but, if you can wait, overnight is even better.
- These can be made up to 2 days before you serve them!
Ingredients Needed
- For the crust: Graham cracker crumbs, sugar or brown sugar, and melted butter. You can crush your graham crackers in a food processor or in a Ziploc bag using a rolling pin to crush them.
- Cream cheese: Bring it to room temperature so it is soft and ready to whip.
- Sour cream: Use full-fat sour cream for best consistency.
- Lemon juice: Freshly squeezed, not from the bottle. This adds a bit of tartness to balance the sweetness and the acid helps to stabilize the filling.
- Sugar: For sweetness (and deliciousness).
- Heavy whipping cream: Adds creaminess and richness to the cheesecake filling.
- For the strawberry sauce: Strawberries (washed, hulled, and sliced), cane sugar (or your favorite sugar), and freshly squeezed lemon juice.
- Garnishes: I like to add fresh sliced strawberries and blueberries to the top.
How to Make No Bake Mini Cheesecakes
Step 1: The sauce. Make the sauce first so it has time to cool to room temperature. Add strawberries, sugar, and lemon juice to a saucepan over medium-high heat. Bring the mixture to a boil.
Step 2: Lower the heat and simmer for 20-23 minutes until it has thickened, stirring occasionally. Allow it to cool to room temperature and then place it in the fridge. It will thicken even more.
Step 3: The crust. Pulse the graham crackers in a food processor until they form crumbs. Mix in the melted butter and sugar and mix until fully combined. It should look a bit like wet sand.
Step 4: Evenly divide the crust mixture into each of the prepared paper cups and press it down into an even layer. Use the bottom of a glass to help, if needed. Place the muffin tin into the freeze until the crusts are set.
Step 5: The filling. In a large mixing bowl, beat cream cheese, sour cream, lemon juice, and sugar together until smooth and creamy.
Step 6: In a separate bowl, use an electric hand mixer to whip the heavy whipping cream until it forms stiff peaks. Use a spatula to gently fold the whipped cream into the cream cheese mixture.
Step 7: Assemble and chill. Spoon the no bake cheesecake filling onto each of the 24 crusts and smooth the tops with a small spatula. Cover them with plastic wrap to chill for at least 4 hours.
Step 8: Serve. Spoon the strawberry sauce overtop and garnish each one with a sliced strawberry and a single blueberry. How cute!
Recipe FAQs
If you follow this recipe as directed, you shouldn’t need to thicken it anymore. However, things to keep in mind are using full-fat cream cheese and sour cream. The cream cheese should be from a block. Do not skip the lemon juice, and refrigerate for a minimum of 4 hours, but the longer the better.
Next time try it with blueberry sauce, cherry pie filling, chocolate sauce, or caramel sauce. You can also swap the blueberry with a black berry and garnish with fresh mint leaves.
Yes! Once you’ve added your filling and chilled them for 4 hours, they should be set enough for you to transfer them to a freezer safe container. They can be kept frozen for up to 2 months.
Thaw in the fridge overnight and then add the topping just before serving.
Yes, you can make no-bake mini cheesecakes ahead of time and store them in the refrigerator for a few days before serving.
More Delicious Summer Recipes
- 7 Must-Try Chicken Recipes
- Chocolate Marshmallow Cookies
- Best Huckleberry Lemonade
- Vanilla Bean Ice Cream
- Strawberry Galette
When YOU make these no bake mini cheesecakes tag us @munchkintimeblog on Instagram, we would LOVE to see your creation!
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📖 Recipe
No Bake Mini Cheesecakes
Equipment
Ingredients
For No Bake Cheesecake Crust
No Bake Cheesecake Filling
- 32 oz cream cheese 4 blocks softened to room temperature
- ⅓ cup sour cream
- 2 tablespoons lemon juice freshly squeezed
- ¾ cup cane sugar
- ½ cup heavy whipping cream
Strawberry Sauce
- 8 oz strawberries washed, hulled and sliced
- 2 ½ tablespoons sugar I like to use cane sugar
- 1 teaspoon lemon juice freshly squeezed
Garnishes
- 12 strawberries washed and cut in half
- 24 blueberries
Instructions
Here's how to make Strawberry Sauce:
- Combine sliced strawberries, sugar, and lemon juice in a saucepan. Bring to a boil and simmer for 20-25 minutes until thickened. Let it cool to room temperature—the sauce will thicken even more when refrigerated.
How to Make Cheesecake Crust
- Line muffin pan with muffin cups. Using a food processor, pulse crust ingredients until crumbly texture.
- Press the delicious crust mixture into the bottom of each lined muffin cup (using a glass cup) and then pop it in the freezer as we prepare the filling.
How to Make No Bake Cheesecake Filling
- For the filling, beat the cream cheese, sour cream, lemon juice and sugar together until they're all smooth and creamy.
- In another bowl, whip heavy whipping cream until it forms stiff peak using a hand blender, then gently fold it into the cream cheese mixture.
- Spoon the filling into the lined muffin cups (making total 24 cups), smooth the tops with a small spatula, cover them with plastic wrap, and let them chill for 4 hours or best overnight. Spoon strawberry sauce over the top and garnish with sliced strawberry and one blueberry. Enjoy your cute mini cheesecakes!
Notes
- To achieve the best results with your no-bake mini cheesecakes, start by choosing a high-quality ingredients.
- Make sure your dairy ingredients are at room temperature, adjust the sweetness to your liking, and press the crust firmly for a solid base.
- Proper chilling is essential, and don't forget to get creative with delicious toppings.
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