No Bake Mini Cheesecakes

5 from 11 votes

These no bake mini cheesecakes feature a buttery graham cracker crust and a light, airy, and creamy cheesecake filling. They are delicious topped with your favorite fresh fruit, fruit sauce, or a chocolate ganache.

Prep Time20

Cook Time0

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American, Mediterranean

Servings: mini cheesecakes

Calories: 203kcal

Author: Olivia & Annie

Ingredients

For the crust:

1 cup graham cracker crumbs (about 8 full sheets of graham crackers)
2 tablespoon brown sugar
¼ teaspoon cinnamon
4 tablespoon melted butter

For the cheesecake filling:

8 oz reduced fat cream cheese (brick, not tub)
½ cup plain Greek yogurt
¾ cup powdered sugar
½ teaspoon vanilla extract
1 teaspoon lemon juice
¾ cup heavy whipping cream

Optional toppings:

Fresh berries, fruit sauce, chocolate ganache, caramel sauce, or lemon curd.

Instructions

Begin by creating the graham cracker crumbs. Add 8 sheets of graham crackers to a food processor or blender. Pulse the blender until the crumbs are finely crushed. In a medium bowl, add the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix until well combined.
Line a muffin pan with 12 muffin tin liners. Evenly distribute the graham cracker mixture among the 12 muffin liners. Add a heaping tablespoon to the bottom of each liner. Use the back of a spoon or your fingers to firmly press and compact the graham cracker mixture in the bottom of the muffin liner. Be sure to firmly pack the crumbs to help the cheesecakes stay intact. Place the muffin pan in the freezer while you create the cheesecake filling.
Pour the heavy whipping cream into a bowl or stand mixer. Mix the cream until stiff peaks form. Set aside.
In a large bowl, add the cream cheese, Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Using a mixer, beat the mixture until it is smooth and fluffy, about 2 minutes.
Next, gently fold in the whipped cream to the cream cheese mixture until fully combined.
Remove the muffin pan from the freezer and evenly distribute the cheesecake mixture into the muffin pans. We prefer to use a cookie scoop to make it easy. Use a spoon to smooth out the top of the cheesecakes.
Place the pan in the fridge to set for at least two hours, preferably 4 hours. Top with chocolate ganache and fresh berries if desired.

Notes

If you are going to store these cheesecakes in the fridge for longer than the chilling time, we recommend either covering the muffin tin with plastic wrap or aluminum foil or removing each cheesecake (keep the liner on) and storing them in a single layer in an airtight container.
We also recommend that you serve the mini cheesecakes directly from the fridge. If they sit out for too long they will soften.
These mini cheesecakes can be made gluten-free by swapping out graham crackers for gluten-free graham crackers or these Simple Mills honey and cinnamon sweet thins*.

Nutrition