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.