Name: No Bake Mini Cheesecakes
Prep time: 30 min
Total time: 30 min
Yield: 24 mini cheesecakes
Cuisine: American
Ingredients: 16 full graham cracker sheets; 66 grams granulated sugar; 114 grams unsalted butter; 1 pinch Kosher salt; 360 milliliters heavy whipping cream; 454 grams full-fat cream cheese; 100 grams granulated sugar; 30 grams powdered sugar; 1 tsp lemon zest lemon; 15 milliliters fresh lemon juice; 1.5 teaspoons vanilla bean paste; 80 grams full-fat sour cream; berries, sauces, crushed cookies

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No Bake Mini Cheesecakes

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Ingredients

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Instructions

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Graham Cracker Crust

If you're using a mini cheesecake pan, spray the bottoms with a very light layer of baking spray. (If you're using standard cupcake pans, add paper liners to each cup.) Set aside.

Break up the graham crackers and add them to the bowl of a food processor. Pulse until you have about 2 1/3 cups (240 grams) of semi-fine crumbs. Add the sugar, melted butter, and a pinch of Kosher salt. Pulse until the graham crackers are finely ground and the mixture clumps together.

Evenly divide the graham cracker mixture into the cheesecake cups, about 2 1/2 Tablespoons per cup (or 2 tablespoons per cupcake liner). Using a pastry tamper or clean fingers, press the mixture evenly into the bottom of the cups. Refrigerate the crusts while you prepare the filling.

No Bake Filling

Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer with a whip attachment, whip the cream into stiff peaks. Spoon the whipped cream into a bowl and set aside.

Then, add the cold cream cheese, sugar, and powdered sugar to the same mixing bowl. Using beaters or a paddle attachment, beat the mixture until it's smooth and there are no more lumps. Scrape down the sides of the bowl, as needed.

Add the lemon zest, lemon juice, vanilla bean paste or extract, and sour cream. Beat the filling for another 2-3 minutes on medium-high speed until the mixture is very smooth.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture about 1 cup at a time. Work slowly so that you don't deflate the whipped cream! Continue folding until there are no more streaks of whipped cream.

Assemble

Using a #20 cookie scoop, divide the filling between the crusts, about 3-4 tablespoons each. Evenly smooth the tops with a rubber spatula or butter knife. It doesn't have to be perfect!

Cover the pan and refrigerate the cheesecakes for at least 4 hours, but preferably overnight. The longer the cheesecakes chill, the better the texture will be.

Once the filling is set, use a butter knife to gently release the cheesecakes from the pan. Add toppings if desired and enjoy!

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Tips & Tricks (5)

Room Temperature Cream Cheese is Essential 🧈
Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that whips to perfect fluffiness without overmixing.
Butter Your Graham Cracker Crust Generously 🍪
Use melted butter to bind the crushed graham crackers and press firmly into the muffin cups, then chill for 15 minutes before adding filling to prevent a soggy base.
Whip Heavy Cream to Stiff Peaks Separately ☁️
Fold freshly whipped heavy cream into the cheesecake mixture just before serving rather than mixing it in early, which keeps the filling light and fluffy instead of dense.
Zest Lemons Before Juicing for Maximum Flavor 🍋
Always zest your lemons first while they're whole, then juice them, to capture the aromatic oils in the zest that enhance the vanilla bean paste beautifully.
Freeze Instead of Just Chill for Stability ❄️
Freeze the assembled cheesecakes for at least 2 hours (or overnight) rather than simply refrigerating to ensure they hold their shape when unmolded and topped with berries and sauces.