Description
These No Bake Mini Cheesecakes are a cool, creamy treat perfect for any occasion. With a buttery graham cracker crust and smooth, tangy filling, they’re topped with fresh berries and mint for a burst of color and flavor. Easy to prepare and make-ahead friendly, they’re ideal for gatherings or a simple sweet indulgence.
Ingredients
1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1 1/2 cups cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional)
1 cup heavy whipping cream, cold
fresh raspberries
fresh blueberries
fresh strawberries, halved or sliced
powdered sugar for dusting
fresh mint leaves (optional)
Instructions
1. Combine graham cracker crumbs and sugar. Stir in melted butter until mixture resembles wet sand.
2. Line a muffin tin with paper liners and press 1 tablespoon of crust into each. Chill in fridge.
3. Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until well combined.
4. Whip the heavy cream in a separate bowl until stiff peaks form.
5. Fold whipped cream into the cream cheese mixture gently.
6. Spoon or pipe the filling into chilled crusts. Smooth tops.
7. Cover and refrigerate for at least 4 hours or overnight.
8. Top with berries, powdered sugar, and mint leaves before serving.
Notes
Use full-fat cream cheese for best texture.
Do not overmix the filling to maintain structure.
Chill thoroughly to set properly.
Add toppings just before serving for freshness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 11g
- Sodium: 115mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: no bake, mini cheesecake, easy dessert, summer treat