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Mini cheesecake without cooking » Simple and Healthy Recipe! ✅

The best cheesecake is the one you don’t have to bake! These no-bake mini cheesecakes have a no-bake graham cracker crust and fluffy cheesecake mousse filling that takes just a few minutes to make. Top them with your favorite fruit for a delicious and easy dessert!

I’ve enjoyed cooking since I was a little girl, but I often turn to no-bake desserts because they’re so easy to make and it’s good to keep the house cool when it’s hot outside.

My Peanut Butter Rice Krispie Treats and No Bake Chocolate Peanut Butter Oatmeal Cookies come together in a flash – waiting for them to set is definitely the hardest part!

These no-bake mini cheesecakes are my latest revelation. I’ve been a fan of mini cheesecakes for years, but this is my first time using the no-bake method to make them.

I must admit I was a bit skeptical about how this recipe turned out, but I loved the results! I might also prefer this recipe to my lemon cheesecakes, which are cooked the traditional way.

These no bake cheesecakes have an incredibly creamy texture that I love and are so much easier to make!

Why turn on the oven when you don’t need it? 🙂

Why you’ll love this recipe:

  • This mini no-bake cheesecake recipe is topped off with a creamy cheesecake mousse and a buttery no-bake graham cracker crust.
  • They’re everything you love about cheesecake, but they’re so much simpler!
  • They can be customized with cookie crumbs, citrus peel, extract, and your favorite toppings.
  • They are the perfect dessert to prepare in advance.

recipe ingredients

These no-bake mini cheesecakes include a few basic ingredients that can be customized in many ways.

Notes on ingredients

  • Cream cheese. Use whole cream cheese for a richer flavor and creamy mouthfeel.
  • Whipped cream. For the freshest flavor possible, I recommend using homemade whipped cream. I’m sure store bought can be used to save time, but I haven’t tested this recipe using it.
  • sugar. I have successfully made this recipe using granulated sugar and maple sugar.
  • Greek yogurt. Sub with sour cream for a nice tangy flavor.
  • graham cracker crumbs. Substitute with your favorite cookie crumbs like Oreo or Gingersnap. Gluten free crackers and graham crackers work great too!
  • aromas. Replace the lemon zest and vanilla with your favorite citrus zest or extract.
  • condiments. Top mini cheesecakes with your favorite fruit, compote, or curd.

How to make this mini cheesecake without cooking

There are (3) components in this recipe, but each one is extremely easy to make.

No-bake graham cracker crust comes together in minutes, then pops into the freezer while you prepare the filling.

The components of the filling include a mixture of cream cheese and whipped cream, which combine to create a creamy, fluffy texture that is the texture of mousse.

pro tip: Use homemade whipped cream for a fresher flavor!

See the recipe card below for full instructions.

  1. Combine graham cracker crumbs, 1 tablespoon sugar, butter, and a pinch of salt until well blended.
  2. Divide graham cracker mixture among (12) standard paper cup lined muffin tins and pack. Put in the freezer.
  3. Beat softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest and vanilla with electric hand mixer until smooth.
  4. Gently fold the whipped cream into the cheesecake mixture until the mixture is smooth, being careful not to deflate the cream.
  5. Divide cheesecake mousse evenly among (12) muffin tins.
  6. Chill overnight or until solid.

Frequent questions

Are no-bake cheesecakes okay?

These no-bake mini cheesecakes are just as creamy and delicious as traditional cheesecakes. The cheesecake filling is combined with homemade whipped cream for an amazing mousse-like texture. The buttery no-bake graham cracker crust has a wonderful texture and holds its shape perfectly, making them the ultimate bite-sized treats.

How long do mini cheesecakes last without cooking?

They can be stored in the refrigerator for 5-7 days.

Can this no bake mini cheesecake be made gluten free?

This recipe is easily made gluten free using your favorite graham crackers or gluten free crackers. Simply blend in food processor until coarsely ground.

recipe notes

  • pro tip: Use homemade whipped cream for a fresher flavor!
  • For best results, keep mini cheesecakes in the refrigerator until just before serving, as they will soften quickly. Top with your favorite fruit, compote, or lemon or lime curd just before serving.
  • Swap graham cracker crumbs for your favorite cookies like Oreos or Gingersnaps. Gluten free versions work great too!
  • Store uncooked mini cheesecakes in the refrigerator for 5-7 days in the refrigerator.

Other dessert recipes that you will love:

Have you tried this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

No Cook Mini Cheesecake

No-bake mini cheesecakes have a no-bake graham cracker crust and dreamy cheesecake mousse filling. They are an easy dessert that can be made in minutes!

For the mass:

  • 1 cup graham cracker crumbs
  • 1 tablespoon granulated sugar or sub with coconut or maple sugar
  • 4 tablespoons of melted butter
  • pinch of salt

For the filling:

  • 8 ounces cream cheese softened at room temperature
  • 1/2 cup granulated sugar or sub sugar with coconut or maple sugar
  • 2 tablespoons plain yogurt or Greek sub with sour cream
  • 1 tablespoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 1 1/2 cups homemade whipped cream or 3/4 cup whipped cream combined with 1 tablespoon sugar and 1 teaspoon vanilla

Prepare the cake:

  • Line a standard muffin tin with paper cups and set aside.

  • Place graham cracker crumbs, 1 tablespoon sugar, butter, and a pinch of salt in a medium bowl, then mix until crumbs are well coated with butter.

  • Divide graham cracker crust mixture among (12) muffin tins (about 1 1/2 tablespoons each). Press with a teaspoon to compact it well and place in the freezer while you prepare the filling.

Prepare the filling:

  • Place softened cream cheese, 1/2 cup sugar, Greek yogurt, lemon zest, and vanilla in medium bowl and beat on medium speed until smooth. There should be no lumps.

  • Gently fold whipped cream into cream cheese until mixture is well blended, being careful not to deflate cream.

  • Spread cheesecake filling over prepared crusts evenly, then chill for a minimum of 4 hours or overnight for best results. Top with your favorite fruit or condiment and enjoy your meal!

  • pro tip: Use homemade whipped cream for a fresher flavor!
  • For best results, keep mini cheesecakes in the refrigerator until just before serving, then garnish with your favorite fruit, compote, or lemon or lime curd.
  • Swap graham cracker crumbs for your favorite cookies like Oreos or Gingersnaps. Gluten free versions work great too!
  • Store uncooked mini cheesecakes in the refrigerator for 5-7 days in the refrigerator.

Serving Size: 1 cheesecake, Calories: 219kcal, Carbohydrates: 16g, Protein: 2g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 46 mg, Sodium: 111 mg, Potassium: 58 mg, Fiber: 0.3 g, Sugar: 12 g, Vitamin A: 589 IU, Vitamin C: 1 mg, Calcium: 38 mg, Iron: 0.3 mg

Nutrition is estimated using a food database and should only be used as a guide for informational purposes.

All recipes and images © Flavor the Moments.

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