These beautiful No-Bake Mini Cheesecakes have a buttery graham cracker crust and an irresistible creamy filling. They are the perfect summer dessert to serve at home or on the go, easy to make, and perfectly sized. Top them with our Cherry Sauce for sweet perfection in every bite.

We love no-bake recipes like Banana Pudding and Chocolate Lasagna. If you are a fan of easy, no-bake desserts, you’ve got to try these No-Bake Mini Cheesecakes! Watch the video tutorial to see just how easy they are to make.

No bake mini cheesecakes with cherry topping on plate

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If you like our No-Bake Cheesecake, you have got to try this No-Bake Mini Cheesecakes recipe. Similar to our traditional Mini Strawberry Cheesecake recipe, they’re made in cupcake liners or small ramekins- perfectly portioned, and no need to cut into a large cake to serve. They are perfect for entertaining because both the cheesecakes and the Cherry Sauce are simple, make-ahead recipes- just before your party, pop them onto a platter, decorate, and serve.

No-Bake Mini Cheesecakes Video

Watch Natasha make these Mini No-Bake Cheesecakes and see for yourself just how incredibly easy they are to make. We love the creamy texture and the endless possibilities for toppings. Get your ingredients ready because these are a must-make!

What are No-Bake Mini Cheesecakes?

No-bake mini cheesecakes are exactly as they say, individual-sized cheesecakes that do not require heating up the oven. Using only a few ingredients, they have an airy cream cheese and whipped cream filling and set in the refrigerator instead of baking in the oven.

I love cheesecake, especially during the summer months when fresh berries are in season to use for toppings. But on a hot day, the idea of turning on the oven can take the joy right out of that dreamy dessert. These no-bake recipes are the best of both worlds.

With the classic flavors of a traditional cheesecake, this recipe is decadent and creamy, just like my Perfect Cheesecake recipe, but this one does not require you to turn on the oven.

No bake mini cheesecake with cherry topping after a taste test

Ingredients for No-Bake Mini Cheesecakes

These petite treats come together so quickly and create fourteen individual-sized servings. The ingredients are simple for both the crust and the filling:

For the Graham Cracker Crust:

  • Graham Crackers – You can make your own or buy them pre-crushed. Use gluten-free graham crackers to keep this recipe GF.
  • Sugar – adds a bit more sweetness to the crust
  • Butter – Unsalted, melted to hold the crust together

For the No-Bake Cheesecake Filling:

  • Cream Cheese – 2 blocks (not tubs), room temperature, and full-fat variety or it won’t set properly.
  • Sugar – We use granulated sugar for just the right amount of sweetness.
  • Sour Cream – Full-fat, creates a more dense and smooth texture.
  • Lemon Juice – Freshly squeezed, cuts the sweetness and balances the cake.
  • Heavy Whipping Cream – Be sure to use HEAVY whipping cream, which has a higher fat content than regular whipping cream, which is needed to get stiff peaks.
  • Cherry Sauce
Ingredients to make no bake mini cheesecakes graham crackers, Philadelphia cream cheese, lemon, butter, sour cream, heavy whipping cream, sugar

Pro Tip: Use any crisp cookie such as Vanilla Wafers, chocolate Oreo cookies (cream removed), or Biscoff shortbread for your crust.

How to Quickly Soften Cream Cheese

If your cream cheese is too cold, you could end up with lumpy cheesecake. Here are the best ways to speed-soften cream cheese:

  • Dice the cream cheese: My favorite way to bring cream cheese to room temperature quickly is to cut the cream cheese into smaller cubes. You can cut the cubes right on the foil liner to save some clean-up. Set it on the counter for an hour, or until it is soft to the touch.
  • Warm water method: Alternatively, you can place the wrapped block of cream cheese into a bowl of warm water and let it sit for 10-15 minutes.
  • Microwave (least favorite): This can be tricky with uneven heating. Remove the foil and place the cream cheese block on a microwave-safe plate and heat it in 10-15 second increments for approximately 1 minute.
Philadelphia cream cheese blocks cut into cubes on a pan

Our Favorite No-Bake Crust

There are some recipes out there for no-bake cheesecake that still require baking the crust but it’s totally unnecessary here. The butter holds the crust together perfectly.

  1. Line Your Muffin Pan – Place 14 liners into cupcake pans. If you do not have a pan with 14 spaces, you can use ramekins for the extras.
  2. Make the Crust – In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir to combine until the crumbs are moistened.
  3. Press – Spoon approximately 2 Tbsp of graham cracker mixture into each liner and press evenly to form the crust. If using ramekins, sprinkle a layer of crumbs into the bottom, but do not press firm.
how to make graham cracker crust in a muffin pan

How to Make No-Bake Mini Cheesecakes

  1. Mix Cream Cheese and Sugar – Using a hand mixer, combine cream cheese and sugar on medium/high speed until fluffy and completely smooth.
  2. Add Sour Cream and Lemon Juice – Continue mixing for 1 minute until well incorporated.
  3. Make Whipped Cream – Wash your mixer attachments and in a second mixing bowl beat heavy whipping cream on medium/high speed for 3 minutes (or until whipped and stiff peaks form).
  4. Combine – With a spatula, fold the whipped cream into the cream cheese mixture. Be sure to scrape the bottom of the bowl to thoroughly combine.
  5. Scoop – Divide the mixture evenly between the 14 cupcake liners, scooping directly onto the graham cracker crusts. The cream cheese should be about level with the top of the liner. Use a spoon to smooth the top.
how to prepare no bake mini cheesecakes

Pro Tip: Use a trigger-release ice cream scoop to portion your cream cheese mixture into the cupcake liners.

Common Questions

Does no-bake cheesecake taste different than regular cheesecake?

No-bake cheesecake typically has a lighter, smoother, and creamier texture than baked cheesecake, which tends to be denser in texture. While slightly different in texture, no-bake cheesecakes still have the classic cheesecake flavor.

Why is my no-bake cheesecake not hardening?

No-bake cheesecakes require at least 6 hours to set in the refrigerator. If you remove them sooner, they will be more like a mousse. If they are not quite set after 6 hours, give them a little more time in the fridge to firm up. Also, avoid substituting ingredients.

Which cream cheese is best for no-bake cheesecake?

Full-fat blocks of Philadelphia cream cheese are best for this recipe. Cheesecake is not the time to skimp on fat content and using air-whipped tubs of cream cheese won’t give you the right texture.

Can I double this recipe?

This recipe is easily doubled. If you don’t have multiple cupcake tins, you can also serve these in ramekins or small glasses.

no bake mini cheesecakes prepared in glass ramekins with strawberry topping

How to Decorate and Serve

The possibilities for toppings are endless, from a dollop of whipped cream to fresh fruit. Find a few of our favorite toppings below:

Serving Tip: I have found it’s best to unwrap the individual cheesecakes straight from the refrigerator and arrange them on a platter. The cheesecakes soften a bit as they stand at room temperature which makes it more challenging to remove the wrapper later.

homemade cherry topping in a glass bowl

How to Store Mini No-Bake Cheesecakes

  • To Refrigerate: Store in the refrigerator for up to 4 days before serving, though I don’t recommend adding your toppings until you are ready to serve the cheesecake.
  • To Freeze: Cheesecake freezes really well and tastes just as good after thawing. After the cheesecakes chill in the refrigerator, wrap the cheesecakes, still in the pan, in several layers of plastic wrap and store in the freezer for up to 2 months.
  • To Thaw: Unwrap and set in the refrigerator overnight.

Pro Tip: If you don’t have a cupcake carrier with a lid, you can refrigerate the mini cheesecakes uncovered for a few hours and then loosely cover them with a sheet of plastic wrap and refrigerate. This will keep the plastic wrap from sticking badly to the tops.

Love No-Bake Desserts?

If you love this No-Bake Mini Cheesecakes recipe, then you won’t want to miss these other crowd-favorite no-bake dessert recipes:

No Bake Mini Cheesecakes Recipe (VIDEO)

4.92 from 36 votes
Author: Natasha Kravchuk
No bake mini cheesecakes with cherry topping on plate
These no-bake mini cheesecakes have a buttery graham cracker crust and irresistibly creamy filling. Add my homemade cherry sauce for sweet perfection in every bite.
Prep Time: 20 minutes
Chilling Time: 6 hours
Total Time: 6 hours 20 minutes

Ingredients 

Servings: 14 cupcake size, or ramekins

For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs, 12 whole crackers
  • 1 Tbsp granulated sugar
  • 8 Tbsp unsalted butter, 1 stick, melted

Ingredients for No-Bake Cheesecake:

  • 16 oz cream cheese, (2) 8-oz blocks, room temperature
  • 2/3 cup granulated sugar
  • 2 Tbsp sour cream
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 cup heavy whipping cream
  • Cherry Topping

Instructions

  • Line your muffin tin with paper liners. If you don’t have a spare muffin tin to make 14 total, you can put the extra 2 into ramekins.
  • In a medium bowl, stir together graham crackers and sugar then add melted butter and stir until crumbs are evenly moistened. Divide the crumbs between your paper liners (about 2 Tablespoons in each). Press the crumbs evenly into the bottom of the liners to form the crust.
  • In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
  • Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
  • Using a spatula fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix. Divide the cheesecake mixture evenly between your cupcake liners (a trigger-release ice cream scoop makes this easy!). Even out the tops with the back of a spoon. The cream cheese should be about level with the tops of the cupcake liners.
  • Refrigerate the mini cheesecakes for at least 6 hours or overnight (set a reminder to cover with plastic wrap after a couple of hours in the refrigerator).
  • Make the Cherry Sauce and set it aside to cool to room temperature then cover and refrigerate until ready to serve the cheesecakes.
  • To serve, remove the wrappers from the mini cheesecakes (the cheesecakes soften as they stand so it’s easier to remove the wrappers right away). Spoon cooled cherry sauce over the mini cheesecakes and enjoy!

Notes

Please Note: Nutrition info is for the mini cheesecakes only without the topping. 

Nutrition Per Serving

1cupcake size, or ramekin Serving309kcal Calories20g Carbs3g Protein25g Fat15g Saturated Fat1g Polyunsaturated Fat6g Monounsaturated Fat0.3g Trans Fat70mg Cholesterol168mg Sodium83mg Potassium0.3g Fiber14g Sugar891IU Vitamin A1mg Vitamin C54mg Calcium0.4mg Iron
Nutrition Facts
No Bake Mini Cheesecakes Recipe (VIDEO)
Serving Size
 
1 cupcake size, or ramekin
Amount per Serving
Calories
309
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
0.3
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
6
g
Cholesterol
 
70
mg
23
%
Sodium
 
168
mg
7
%
Potassium
 
83
mg
2
%
Carbohydrates
 
20
g
7
%
Fiber
 
0.3
g
1
%
Sugar
 
14
g
16
%
Protein
 
3
g
6
%
Vitamin A
 
891
IU
18
%
Vitamin C
 
1
mg
1
%
Calcium
 
54
mg
5
%
Iron
 
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: cherry sauce, No Bake Cheesecake
Skill Level: Easy
Cost to Make: $$
Calories: 309
Natasha's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Polly Silva
    June 17, 2024

    I have tried many of your recipes and they never let me down. I’m in need of a new blender and the cherry pitter. I respect your opinion can you recommend one please.

    Reply

    • NatashasKitchen.com
      June 18, 2024

      Hi Polly! Thank you. I’m glad you’re enjoying them. At the top of the page in the menu section, there is a SHOP option which is my Amazon affiliate page with all of my favorite items. You’ll find the cherry pitter in the kitchen tools category and blender in the appliance category.

      Reply

  • Dinah
    March 26, 2024

    Hello Natasha.
    I was wondering could I use mascarpone cheese for this recipe?
    Thank you .

    Reply

    • Natashas Kitchen
      March 26, 2024

      Hi Dinah, I imagine that will work. If you experiment, let me know how you liked the recipe.

      Reply

  • Janet
    March 2, 2024

    Natasha,
    I made your no-bake cheese cakes with frozen cherrys – they came out so good – I followed your recipe to a “T”. You are a fabulous baker, cook, etc, etc, etc – I look forward to making another of your recipes – deciding will be the problem. You have a wonderful format and it makes everything easy to follow. Thanks for it all – I plan to do a let more on the stove. Janet

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Hi Janet! I’m so glad you’re loving the recipes. Thank you for sharing.

      Reply

  • alicia eaton
    March 2, 2024

    Love these! just like all your other recipes these turned out great. did I miss how to store them for freezing them ?

    Reply

    • NatashasKitchen.com
      March 2, 2024

      Hi Alicia! See my note in the blog above under “how to sore cheesecakes” for instructions. I’m glad you love the recipe!

      Reply

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