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!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 12 servings

Calories: 160 kcal per serving

Ingredients

1 cup - graham cracker crumbs
1 tbsp - granulated sugar
4 tablespoons - unsalted butter
a pinch of salt
8 ounces - cream cheese
½ cup - granulated sugar
2 tablespoons - plain Greek yogurt
1 tbsp - lemon zest
1 tsp - vanilla extract
cup - whipped cream

Instructions

Line a standard muffin pan with paper liners and set aside.
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.
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.
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.
Gently fold the whipped cream into the cream cheese mixture until well combined, being careful not to deflate the cream.
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!

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