Easy No Bake Mini Cheesecakes

Reasons to love No Bake Mini Cheesecakes

Quick and easy to make – requires 10 minutes of prep time and no baking required Made with simple ingredients Absolutely delicious! You’ll love the smooth and creamy texture and the slightly tangy and sweet flavor. Customizable – Top individual cheesecakes with sauces, fruits, nuts, seeds, etc. You can even add any of these these to the creamy cheesecake filling. Easy to serve – mini cheesecakes are the perfect size for individual servings. There’s no need to slice or portion out a larger cheesecake. A great make-ahead dessert

And if you are searching, here’s a healthy cream cheese frosting that’s perfect for cakes, cupcakes, cookies, and more!

Ingredients

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

Graham crackers – you will need 7 full sheets. Dates – Add a subtle sweetness as well as help the crust bind since it’s not baked. Without, you will end up with crumbly crust. If your dates seem dry and hard, soak them first in hot water for at least 5 minutes to rehydrate them. Drain, pat dry, then add to the food processor. Cream cheese – be sure to use the block, not one that comes in a tub. I highly recommend choosing full fat cream cheese for the best flavor and texture. Greek yogurt – will add a slightly tangy flavor as well as a boost of protein and healthy fat. Lemon – You will need both lemon juice and zest. It truly makes all the difference but if you don’t like lemon-y cheesecakes, add just 1 teaspoon of lemon zest. I don’t recommend skipping it entirely.

Step-by-Step Instructions

Variations

Want to switch up the crust? Instead of graham crackers, try using your favorite cookie, like vanilla wafers, shortbread cookies, oreos, or digestive biscuits. Desire a different flavor for the cheesecake batter? Instead of plain yogurt, try using flavored yogurt, like this easy blueberry yogurt, strawberry yogurt, mango yogurt, or peanut butter yogurt. Add crushed freeze dried strawberries or other fruit to the filling for a fruity cheesecake.

Expert Tips

Plan ahead. While this is a super easy recipe, it is best to make a day in advance or refrigerate for at least 8 hours so the cream cheese sets completely. If you desire a crispier, sturdier crust, you can bake at 350°F for 5 minutes. Be sure to use room temperature cream cheese. It will blend more easily and smoothly. I find that the amount of cream cheese filling is perfect if serving to young kids or you prefer an equal ratio of crust to cheesecake layer. However, if you like more filling than crust, feel free to double the filling recipe. Use paper liners for easy removal and storage. And don’t worry! The filling will not stick to the liners when peeling. To make ahead- assemble, cover the pan and refrigerate. Add the toppings right before serving.

Favorite Toppings

These mini cheesecakes are delicious on their own, but if you’d like to invite more fun and variety or you’re serving for a special occasion, here are some toppings to elevate them even more.

Fresh fruit – blueberries, raspberries, strawberries, mangoes, peaches A drizzle of melted chocolate or caramel sauce Thinly sliced or chopped nuts Lemon curd Fruit jam (try this no added sugar strawberry jam or mango jam Date syrup Whipped cream More lemon zest or orange zest