Mini No-bake Cheesecakes
250kcal
Ingredients
For the Crust
- 1 cup Graham cracker crumbs
- 1/4 cup Brown sugar
- 1/2 cup Unsalted butter, melted
For the Filling
- 1 cup Cold heavy cream
- 8 oz Full-fat cream cheese
- 1/3 cup Granulated sugar
- 1/2 cup Sour cream or plain yogurt
- 1 tbsp Fresh lemon juice
- 1 tsp Pure vanilla extract
For Topping (Optional)
- Desired toppings (fruits, chocolate drizzle, whipped cream)
Method
How to Make Mini No-Bake Cheesecakes
- Prepare the Pan: Line a muffin pan with cupcake liners and set it aside.
- Mix the Crust: In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter until it resembles wet sand.
- Form the Crusts: Press 1–2 tablespoons of the crust mixture firmly into the bottom of each cupcake liner. Chill the pan while you prepare the filling.
- Whip the Cream: Using a mixer, whip the cold heavy cream on high speed until stiff peaks form.
- Cream the Cheese: In a separate bowl, beat the cream cheese and granulated sugar until the mixture is smooth and creamy.
- Add Flavor: Stir in the sour cream, lemon juice, and vanilla, mixing until all ingredients are well combined.
- Fold in the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fill the Cups: Spoon or pipe the cheesecake filling onto the prepared crusts.
- Chill the Cheesecakes: Refrigerate for at least 3 hours, or until set.
- Add Toppings: Before serving, add your desired toppings to each cheesecake.
Nutrition
Serving1cheesecakeCalories250kcalCarbohydrates30gProtein3gFat15gSaturated Fat9gPolyunsaturated Fat0.5gMonounsaturated Fat4gCholesterol50mgSodium200mgPotassium120mgFiber1gSugar18gVitamin A500IUVitamin C1mgCalcium40mgIron0.5mg
Notes
Ensure the cream cheese and heavy cream are cold for the best texture. Refrigerate for at least three hours to set before serving.