The Best No Bake Mini Cheesecakes

The Best No Bake Mini Cheesecakes

The Best No Bake Mini Cheesecakes

No bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no bake cheesecake this good, you may just find no need to bake cheesecake ever again.

No-Bake Mini Cheesecakes Recipe

Hello from our new home! TUB subscribers (subscribe here for all the inside scoop) may remember that we sold our condo in the city for a place in the suburbs.

The Best No Bake Mini Cheesecakes
The last two months have been pure chaos but here we are, slowly but surely settling in. I’m still having a teeny tiny issue with our new oven though.

I don’t know yet if it has hot spots and where. Whether it runs hot or not. Baker problems lol.

So these no bake mini cheesecakes were born. We shall not let wonky ovens stop us from enjoying life’s little treats, right?

These mini no bake cheesecakes are so easy to make and so good, you may actually not want to bake cheesecakes ever again.

How to make mini cheesecakes no bake
You know how no bake cheesecakes sometimes have texture that’s closer to mousse or gelatine? These cheesecakes are not like that.

They’re not as dense as New York cheesecake but they’re firm and creamy and taste amazing. With whipped cream and mascarpone cheese, every bite is wickedly good

Ingredients
No-Bake Mini Cheesecakes Recipe

To make them, you’ll need:

Graham cracker crumbs (I use prepared graham cracker crumbs so it’s very fine; you can also buy graham crackers and crush them yourself)
Granulated sugar
Unsalted butter
Salt
Cream cheese (blocks or bricks, not tubs)
Vanilla extract
Mascarpone cheese
Heavy cream

Plus all your favourite things as optional toppings.

Tools
No-Bake Mini Cheesecakes Recipe

I like using my stand mixer when making no bake cheesecakes; it just makes the process quicker and easier. But a handheld electric mixer works well too.

I know some people also like to use their food processor to crush the graham crackers but I always just opt to buy graham cracker crumbs.

What I do highly recommend is a mini cheesecake pan. It makes my mini cheesecakes look so nice and professional!

They’re pricier than normal pans though so if you don’t really make mini cheesecakes often, a cupcake or muffin pan will work just fine.

Other than that, all you’ll need are:

Mixing bowls
Measuring cups
Measuring spoons

No bake mini New York cheesecake recipe
Making these mini cheesecakes no bake couldn’t be easier.

1 PREP PAN. If using a mini cheesecake pan with a removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside

2 CRUST. In a medium bowl, combine all ingredients for the crust until evenly moist.

How to make graham cracker crust
Graham cracker crust in a bowl

3 TRANSFER. Scoop about a tablespoon of the crust mixture into each cavity or cupcake cup and press firmly down into the bottom of the pan. Chill while preparing the filling.

Graham cracker crust in a mini cheesecake pan
Cheesecake crust in a cupcake pan
4 CHEESECAKE FILLING. In a large bowl, beat cream cheese, vanilla extract and sugar until smooth and incorporated (about 2-3 minutes on medium speed)

Cream cheese and sugar
Cream cheese and sugar

5 CREAM. In a separate bowl, whisk mascarpone cheese and heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).

Mascarpone cheese and heavy cream in a bowl
Heavy cream whipped to stiff peaks
6 FOLD. Fold your mascarpone cream into your cream cheese mixture until incorporated.

Cream cheese and mascarpone cream in a bowl
Cream cheese and mascarpone cream in a bowl

6 CHILL. Transfer the filling into your prepared pans, smoothen the tops, and chill for at least 6 hours or overnight until set. Serve with your favourite toppings (optional).

Cheesecake batter in mini cheesecake pan
Cheesecake batter in cupcake pan
Tips for perfect no bake cheesecake every time
No bake cheesecakes are one of my favourite desserts to make. Minimum effort, maximum reward. The best kind of recipe!

Here are some tips so your no bake cheesecake comes out perfect every time:

Use room temperature cream cheese. This makes it quicker and easier to beat the cream cheese and results to a smoother, creamier cheesecake filling.
Use full fat heavy cream. Heavy cream (fat content between 36 and 40%) results to a thicker, richer, more stable whipped cream. If you substitute with low fat cream, you won’t achieve the volume and structure you need for your cheesecake to set properly.

Pack the crust tightly. A common issue I have with no-bake mini cheesecakes is that sometimes the crust crumbles when I take them out of the pan. To avoid this: (1) I make sure that the mixture is well combined before transferring to the pan and (2) I make sure to pack it in tightly on the bottom of the pan using a shot glass, a teaspoon or my fingers.
Chill overnight. Sometimes no bake cheesecake cups look ready after just 2 hours in the fridge. But don’t take the chance of taking then out too early or they will collapse. Better plan ahead so that your cheesecakes can chill properly so you have perfect little desserts the next day.
FAQs when making no bake mini cheesecakes
No-Bake Mini Cheesecakes Recipe

What can I top these no bake cheesecake cupcakes with?

These mini no bake cheesecakes are great on their own but you can certainly top them with all your favourite things.

The Best No Bake Mini Cheesecakes
No bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no bake cheesecake this good, you may just find no need to bake cheesecake ever again.

Ingredients

Graham Cracker Crust
▢2 cups graham cracker crumbs see notes
▢4 tbsp granulated sugar
▢½ cup unsalted butter melted
▢pinch salt
Cheesecake Filling
▢2 8-oz blocks cream cheese softened
▢1 tsp vanilla extract
▢1 cup granulated sugar
▢4 oz mascarpone cheese about ½ cup, chilled
▢1 cup heavy cream chiled

Instructions

If using a mini cheesecake pan with removable bottom, lightly grease sides and bottom of each cavity. If using a cupcake pan, line the pan with cupcake liners. Set aside.
In a medium bowl, combine all ingredients for the crust until evenly moist.
Scoop a heaping tablespoon into each cavity or cupcake cup and press firmly down into the bottom of the pan (see notes). Chill while preparing the filling.
In another large bowl, beat 2 blocks of cream cheese, 1 tsp vanilla and 1 cup sugar until smooth and incorporated (about 2-3 minutes on medium speed).
In a separate bowl, whisk mascarpone cheese and 1 cup heavy cream until they form stiff peaks (about 2-3 minutes on medium/high speed).
Fold this into your cream cheese mixture.
Transfer the filling into your prepared pan, smoothen the tops and chill for at least 6 hours or until set (preferably overnight). Serve with your favourite toppings (optional).