So, What Are Mini No-Bake Cheesecakes?
No-bake cheesecake, no-bake pumpkin cheesecake, and even my no-bake cheesecake jars are exactly that: cheesecake without the oven. I like to compare the filling to cheesecake mousse. It has a light and airy texture because it’s made with homemade whipped cream. When spooned over a graham cracker crust and refrigerated, the eggless cheesecake filling sets up beautifully. It’s pure dessert magic. What it lacks in oven time, it makes up for in taste and texture:
Thick, buttery, and crunchy graham cracker crust Light, creamy, and velvet-rich cheesecake filling
Though I already have a full no-bake cheesecake recipe on my website, sometimes I enjoy making it in individual muffin cups instead of a springform pan. And I figured you’d want to see how it’s done! These mini no-bake cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control.
Overview: How to Make Mini No-Bake Cheesecakes
By the way, if you’re looking for a baked variation, here are my regular mini cheesecakes. I even have mini margarita cheesecakes (obviously!), plus plenty more cheesecake recipes and even an easy cheesecake pie too! Below Left: Heavy cream whipped into stiff peaks. Below Right: Smooth cheesecake filling before adding the whipped cream. After you fold in the whipped cream, the no-bake cheesecake filling will be fluffy and airy—just like mousse. Here is a photo for a visual:
Won’t the Filling Stick to the Wrappers?
I was skeptical at first, but they don’t. As long as you follow the recipe exactly and chill the mini no-bake cheesecakes for long enough, the wrappers will neatly pull away from the filling. The cheesecakes do begin to soften up when at room temperature, so as long as you unwrap them shortly after taking them out of the refrigerator, you’re fine.
Toppings for Mini No-Bake Cheesecakes
Though plain mini no-bake cheesecakes are flavorful on their own, they welcome all sorts of fun toppings. I love serving these with strawberry sauce and fresh berries. Don’t have fresh berries? Top with a spoonful of lemon curd, salted caramel, apple butter, or your favorite fruit preserves. You can also top with chocolate ganache or hot fudge sauce. If using ganache or hot fudge, I recommend spooning a little over each mini cheesecake before refrigerating so the ganache can set up too.
3 Final Success Tips
