No Bake Mini Cheesecakes

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No Bake Mini Cheesecakes couldn’t be any easier to make and take minutes to prep! A creamy cheesecake filling gets swirled into premade graham cracker pie crusts and loaded with mini chocolate chips. This is the perfect dessert all year round and can be easily made into one big no bake cheesecake!

PIN these No Bake Cheesecakes to try later!

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No Bake Mini Cheesecakes

If you love creamy cheesecake and easy peasy no-bake desserts, you’ll love this No Bake Cheesecake recipe! Made into 12 individual cheesecakes, with a buttery graham cracker crust, creamy filling, chocolate chips and can be topped with your favorite toppings. 

I love how decadent this dessert tastes with the minimal effort it takes to make. The best way to serve these No Bake Mini Cheesecakes is chilled so you can make these up to 2 days ahead of time. Perfect for summer months especially when they get topped with fresh seasonal berries. 

They have the same delicious flavors as traditional cheesecakes, just in a miniature form and are easier to make. If you want to make these for a party, you can easily double the recipe and make them a few days ahead. 

Other no bake recipes to try are Cheesecake Balls , Sugar Cookie Truffles, Ice Cream Nachos, and Peanut Butter Muddy Buddies.

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key ingredients

• Cream cheese: I always recommend using full fat cream cheese for cheesecake, however low-fat can be used instead. The cream cheese must be at room temperature and softened in order to get the perfect creamy texture. It will also help all of the ingredients come together. 
• Powdered sugar: Used to sweeten the cheesecake filling and tanginess of the cream cheese. Granulated sugar won’t make the cheesecake mixture as light and fluffy. 
• Vanilla extract: Enhances and adds a warm flavor. I love using vanilla bean paste for even more rich flavor.
• Heavy whipping cream: Adds a rich and decadent flavor to the cheesecake mixture. Make sure the heavy cream is cold when adding it to the bowl to whip.
• Mini graham cracker crusts: You can find these in almost any grocery store in the baking isle. These are already made and come in a pack of 6 so you’ll need 2.
• Chocolate chips: I love the mini chocolate chips but you can use regular semi-sweet or milk chocolate.

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how to make no bake mini cheesecakes

Whip heavy cream: In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer with an whisk attachment, beat together cold heavy cream and powdered sugar in a bowl on high speed until stiff peaks form to look like whipped cream. About 3-4 minutes.

Make cream cheese mixture: In a separate large or medium bowl, add soft cheese and vanilla extract or paste. Mix together until smooth.

Fold the whipped cream mixture into the cream cheese mixture: Gently mix together until combined, then add the mini chocolate chips.

Pipe cheesecake mixture into graham cracker crusts: Add cheesecake batter to a piping bag with a star tip and pipe into graham cracker crusts in a swirl fashion. You can also use a spoon or mini ice cream scoop to add the mixture into the crusts by hand. Add more mini chocolate chips on the tops of the cheesecakes if you prefer.

Chill in refrigerator: Place cheesecakes on a baking sheet and place in the refrigerator to chill for 3 hours to overnight to set. Add your favorite cheesecake toppings or fresh berries, serve, and enjoy!

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recipe tips

• Room temperature cream cheese: It’s extremely important that the cream cheese is at room temperature and soft enough to blend together smoothly to create an extra creamy texture.
• Add more chocolate: This recipe calls for 1 cup of mini chocolate chips but feel free to use more! You can also use a chopping up chocolate to get different size pieces.
• Additional toppings: Drizzle cheesecakes with your choice of melted chocolate, chocolate ganache, cherry pie filling, apple pie filling, fresh fruit, strawberry sauce, whipped cream, powdered sugar, crushed cookie crumbs, chocolate shavings, or enjoy them plain just as they are.  
• Large size: Instead of making these cheesecakes 12 minis, you can make 1 large cheesecake by using 1 large premade graham cracker crust.

VARIATIONS

• Crust: If you can’t find the premade graham cracker crusts, you can make your own by placing paper cupcake liners into a muffin pan and combine 1 1/4 cups graham cracker crumbs or crushed vanilla wafers, 1/4 cup of sugar, and 3 tablespoons of melted butter together. Use this recipe to get step-by-step instructions on how to make them.
• Add-ins: Chopped nuts, crushed or chopped cookie pieces or graham crackers, fresh lemon juice or lemon zest, fresh chopped fruit make great additions.
• Easter dessert: Top the cheesecake with mini eggs for a fun and festive dessert.
• Birthday or celebration: Add some fun color to these mini cheesecakes by adding rainbow sprinkles or any color you wish. Switch up the sprinkles to any color for any occasion. Use red and green sprinkles for Christmas or pastel sprinkles during the spring or Easter.

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leftovers & storage

To store: Store any leftovers in an airtight container in the refrigerator for up to 1 week. Cover tops with plastic wrap if storing longer than 2 days.

To freeze: Place cheesecakes in a freezer-friendly container freeze for up to 3 months. To thaw, leave out at room temperature for 2-4 hours and then refrigerate until ready to eat.This is great for individually servings.

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