adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mini No-Bake Cheesecakes
0 Likes
Prep Time:
30 minutes
Total Time:
225 minutes
Indulgent mini no-bake cheesecakes, perfect with fresh fruit or a sweet drizzle.
Ingredients:
  • Crust
  • 1 cup graham cracker crumbs (about 8 sheets)
  • 2 tablespoons brown sugar
  • 1/4 cup melted butter
  • Filling
  • 1/2 cup heavy whipping cream
  • 1 (8-ounce) block cream cheese
  • 1/3 cup powdered sugar
  • 2 tablespoons sour cream
  • 2 teaspoon lemon juice
  • 3/4 cup fresh sliced strawberries or raspberries
Instructions:
  • Prepare all ingredients. Place muffin liners in a 12-cup muffin pan.
  • In a small bowl, mix graham cracker crumbs, brown sugar, and melted butter until well blended for the crust.
  • Take 1 rounded tablespoon of crumb mixture and press it evenly into the bottom of the prepared muffin pan. Chill the crusts in the freezer until set, which typically takes 15 to 20 minutes, while you work on preparing the filling.
  • Whip the chilled whipping cream in a medium bowl until stiff peaks form, for about 3 to 5 minutes. Set aside.
  • In a large bowl, whip cream cheese and sugar until smooth and creamy, about 2 minutes on medium-high speed.
  • Combine the sour cream, lemon juice, and vanilla extract with the cream cheese mixture and beat for 1 minute until smooth.
  • Gently mix in the whipped cream until incorporated.
  • Transfer the filling into a resealable 1 quart plastic bag and cut off the corner to make a 1/2-inch opening.
  • Divide the mixture evenly into the muffin pans, filling each cup with about 2 1/2 tablespoons. Gently even out the tops to your liking.
  • Chill in the refrigerator with a cover for at least 3 hours or store for up to 5 days. Serve topped with your favorite fresh berries or toppings.

Similar Recipes