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Mini No Bake Cheesecakes
These Mini No Bake Cheesecakes are light and fluffy with a buttery graham cracker crust. This easy recipe is complete with a creamy cheesecake mousse and a buttery graham cracker crust. They’re everything you love about cheesecake but they’re a whole lot easier because everything from the crust to the cheesecake filling is no bake. They come together quickly in a standard muffin tin and can be assembled in advance!
Ingredients
For the crust
For the filling
Instructions
Prepare the crust:
- Step 1
Line a standard muffin pan with paper liners and set aside.
- Step 2
Place the graham cracker crumbs, 1 tablespoon sugar, butter and a pinch of salt in a medium bowl, then stir until the crumbs are well coated with butter.
- Step 3
Divide the graham cracker crust mixture between the (12) muffin cups (about 1 1/2 tablespoons each). Press down with a teaspoon to pack it down well and place in the freezer while you prepare the filling.
Prepare the filling:
- Step 4
Place the softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest and vanilla in a medium bowl and beat at medium speed until smooth. There should be no lumps.
- Step 5
Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the cream.
- Step 6
Spoon the cheesecake filling over the prepared crusts evenly, then chill for a minimum of 4 hours or overnight for best results. Top with your favorite fruit or topping and enjoy!
Tips & Tricks
Per serving
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