No Bake Mini Cheesecakes

When you're craving cheesecake, but it's too hot to turn on the oven, turn to these no bake mini cheesecakes instead! With graham cracker crust and a fluffy cheesecake filling, they're quick, simple, and come together in a basic cupcake pan. And they take just 30 minutes of hands-on prep – the rest is chilling time. They are seriously the best!

Author: Sunday Table

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time:

Total Time: 30 minutes

Servings: 24 mini cheesecakes

Calories: 214 kcal per serving

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 ½ teaspoons - vanilla bean paste
80 grams - full-fat sour cream
berries, sauces, crushed cookies

Instructions

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.
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.
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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