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Easy No-Bake Mini Cheesecake Bites

Close-up of a delicious mini cheesecake with a dark crust, topped with white powdered sugar.
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Make creamy, individual cheesecake bites without turning on your oven. This simple recipe is perfect for parties or quick desserts.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Instructions

  1. Line a 12-cup standard muffin tin with paper liners.
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
  3. Press about 1 1/2 tablespoons of the crust mixture firmly into the bottom of each paper liner. Place the tin in the freezer while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Scrape down the sides.
  5. Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until combined, then increase speed to medium and beat until smooth.
  6. Pour in the heavy cream. Beat on medium speed until the mixture is light and fluffy, about 2 minutes. Do not overmix.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts.
  8. Refrigerate the mini cheesecakes for at least 4 hours, or until firm.
  9. Remove liners before serving. Top with your choice of fruit, chocolate sauce, or caramel.

Notes

  • For a firmer crust, chill the crust mixture for 10 minutes before pressing into the liners.
  • Use full-fat cream cheese for the best creamy texture.
  • If you want a New York Style Mini Cheesecake, use an electric mixer to beat the filling longer until it is very smooth, and bake at 325°F for 15-18 minutes, then cool completely before chilling.
  • Topping ideas include fresh berries, lemon curd, or a simple chocolate drizzle.

Nutrition

Find it online: https://daisyrecipe.com/easy-no-bake-mini-cheesecake-bites/