These mini treats are creamy, perfectly portioned, and ready to impress with minimal effort. Mini Cheesecakes bring big flavor in a small package—great for parties, after-school snacks, or easy meal prep. Pair them with savory bites for a balanced spread like mini stuffed carrots to keep things fun and varied.
Why You’ll Love This Mini Cheesecakes
- Bite-sized indulgence that’s easy to share.
- No baking required, so they’re quick to make.
- Great for make-ahead desserts and meal prep.
- Customizable toppings for kids and adults.
- Easy to store and perfect for leftovers.
Ingredients Needed
- Crust
- Graham cracker crumbs
- Melted butter (enough to bind crumbs)
- Filling
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- Flavor variations / Toppings
- Chocolate or peanut butter, for flavor variation
Step-by-Step Instructions
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until well combined and light.
- For the crust, mix graham cracker crumbs with melted butter until moistened, then press into the bottom of mini cups or molds.
- Pour or spoon the cheesecake mixture over the crust, smoothing the tops.
- Refrigerate for at least 4 hours until fully set.
- Top with your choice of chocolate or peanut butter before serving.
Serving Suggestions Mini Cheesecakes
- Top with a drizzle of melted chocolate or a spoonful of peanut butter.
- Add fresh berries or a sprinkle of crushed graham crackers.
- Serve chilled on a platter for parties or boxed as favors.
- For brunch, pair with savory bites like pancake sausage mini muffins for a fun mix of sweet and savory.
Tips for Success Mini Cheesecakes
- Soften cream cheese to room temperature for a lump-free filling.
- Fold whipped cream gently to keep the mousse light and airy.
- Press crust firmly into molds so it holds when serving.
- Chill at least 4 hours or overnight for best texture.
- Store in an airtight container in the refrigerator for up to 4 days.
Variations
Here are a few easy ways to change it up:
- Chocolate swirl: fold melted chocolate into half the filling for marbling.
- Peanut butter lovers: mix peanut butter into the filling and top with chopped peanuts.
- Dairy-free option: use dairy-free cream cheese and whipped topping suitable for your diet.
Mini Cheesecakes
These no-bake mini cheesecakes are creamy and perfectly portioned treats, ideal for parties and meal prep with customizable toppings.
Ingredients
Crust
- 1 cup Graham cracker crumbs
- 3 tbsp Melted butter (enough to bind crumbs) Adjust amount as needed to bind the crumbs.
Filling
- 8 oz Cream cheese, softened Soften to room temperature for best results.
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- 1 cup Whipped cream Gently fold into the cream cheese mixture.
Flavor variations / Toppings
- Chocolate or peanut butter For flavor variation or toppings.
Instructions
Preparation
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream until well combined and light.
- For the crust, mix graham cracker crumbs with melted butter until moistened, then press into the bottom of mini cups or molds.
- Pour or spoon the cheesecake mixture over the crust, smoothing the tops.
- Refrigerate for at least 4 hours until fully set.
- Top with your choice of chocolate or peanut butter before serving.
Notes
Soften cream cheese to room temperature for a lump-free filling. Fold whipped cream gently to keep the mousse light and airy. Press crust firmly into molds so it holds when serving. Chill at least 4 hours or overnight for best texture. Store in an airtight container in the refrigerator for up to 4 days.