Mini No-Bake Cheesecakes

I first made these mini no-bake cheesecakes after flipping through my friend Jamielyn's cookbook, The I Heart Naptime Cookbook. She's the queen of easy desserts, and this no-bake cheesecake recipe is exactly what I need on a hot summer day. No oven, no fuss, just a creamy cheesecake filling and a buttery graham cracker crust that comes together in 30 minutes. I love that they're individual cheesecakes, so nobody has to fight over the last slice. Okay, I might still hide one for myself. Top them with fresh strawberries, blueberries, cherry pie filling, or salted caramel sauce. Any way you go, they're a hit.

Why You’ll Love This Mini No-Bake Cheesecakes

• No oven needed, perfect for hot days when you don't want to heat up the kitchen.
• Individual servings in cute jars make them great for parties or portion control.
• They're make-ahead friendly, so you can prep them the night before a party.

Key Ingredients for Creamy Mini Cheesecakes

• Cream cheese: Use full-fat block cream cheese for the creamiest texture. Let it soften to room temperature so it blends smoothly without lumps. Low-fat will work but the filling won't be as rich.
• Sweetened condensed milk: This is what sweetens and thickens the filling without baking. Don't substitute evaporated milk. They're not the same.
• Graham cracker crumbs: You can buy pre-crushed or crush your own. For a deeper flavor, try using cinnamon graham crackers or swap in crushed vanilla wafers.

Kitchen Tools for Individual Cheesecakes

• 4-ounce jars or small cups with lids. They're perfect for individual servings and make them portable.
• Stand mixer or hand mixer for beating the cream cheese until smooth.
• Small bowl and fork for mixing the crust.

Tips for Making the Best No-Bake Cheesecakes

The most important step is letting your cream cheese soften to room temperature. Cold cream cheese will leave lumps in the filling, and no one wants a lumpy cheesecake. I usually take it out of the fridge about 30 minutes before I start. When you add the lemon juice, mix just until combined. Overmixing can cause the filling to thin out. For the crust, press it firmly into the bottom of each jar. A flat-bottomed glass or measuring cup works well to tamp it down evenly. If you don't press hard enough, the crust will crumble when you eat it.

How Long to Chill Mini No-Bake Cheesecakes

These cheesecakes need time in the fridge to set. If you try to eat them too soon, the filling will be soft and runny. I always make them the night before a party so they're perfectly firm. For a quicker set, you can place them in the freezer for 30 minutes, but watch them closely so they don't freeze solid.

Fun Variations for No-Bake Cheesecakes

You can easily change up the crust. Swap the graham crackers for crushed Oreos, filling included, for a cookies-and-cream version. Or use chocolate wafer cookies for a deeper chocolate flavor. For a citrus twist, add a teaspoon of lemon zest to the filling along with the lemon juice. If you want to make these dairy-free, use vegan cream cheese and sweetened condensed coconut milk. The texture will be slightly different but still delicious. For bite-sized treats, spoon the mixture into a mini muffin tin lined with paper liners and chill until firm.

Best Toppings and Serving Ideas for Mini Cheesecakes

I love topping these mini cheesecakes with fresh strawberry slices. The sweet-tart berries balance the rich filling. But you can also pile on blueberries, raspberries, or blackberries. For a classic diner-style cheesecake, spoon cherry pie filling over the top. And if you're a caramel fan, drizzle on some salted caramel sauce. These cheesecakes are also great with a dollop of whipped cream and a sprinkle of graham cracker crumbs. Serve them as a party dessert alongside coffee or iced tea.

How to Store Leftover Mini Cheesecakes

Cover the jars with their lids and refrigerate for up to 5 days. The cheesecakes will stay creamy and the crust will remain crisp. If you don't have lids, press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming.

Recipe

Mini No-Bake Cheesecakes

★★★★★ ★★★★★ 4.7/5 (15 ratings)

Print recipe Pin recipe

Prep

15 min

Total

30 min

Servings

10 servings

Cuisine

American

Course

Dessert

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tablespoons brown sugar
• 1/2 cup unsalted butter melted
• 2 8-ounce packages cream cheese, at room temperature
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1 14 oz can sweetened condensed milk
• 1 tablespoon fresh lemon juice
• Sliced strawberries fresh berries, cherry pie filling, or salted caramel sauce

Instructions

1. Using a fork, combine the graham cracker crumbs, brown sugar, and melted butter in a small bowl. Mix until graham cracker crumbs are well moistened. Press the graham cracker mixture into individual 4-ounce jars. Set aside.
2. Using a stand mixer or hand mixer, beat together the cream cheese, granulated sugar, and vanilla until creamy. Add the sweetened condensed milk and lemon juice and mix until just combined.
3. Spoon the cheesecake mixture into jars with the graham cracker crusts, leaving room at the top for the topping.
4. Cover the jars with their lids or

Nutrition (per serving, estimated)

Calories

450 kcal23% DV

Protein

8 g16% DV

Fat

30 g38% DV

Carbs

38 g14% DV

Fiber

1 g4% DV

Sodium

350 mg15% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

DrinksBaileys Irish Cream BakingMagic Cookie Bars DessertsOreo Cheesecake Bars