Easy No Bake Baby Cheesecakes
Indulge in the creamy decadence of **Easy No Bake Baby Cheesecakes**, the perfect bite-sized dessert for any occasion. These no-bake mini cheesecakes are a fuss-free treat, featuring a buttery graham cracker crust topped with a luscious, velvety cream cheese filling that's lightened with whipped cream. Ready in just 25 minutes of prep and garnished with fresh berries or your favorite fruit topping, these miniature delights are as stunning as they are delicious. Ideal for parties, potlucks, or an effortless weeknight sweet, this recipe is simple enough for beginners yet impressive enough to wow your guests. With no baking required, these baby cheesecakes are a quick, no-stress option for cheesecake lovers everywhere!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 8 ounces Cream cheese, softened
- 0.75 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream, cold
- Fresh berries or fruit topping, optional
Instructions
Prepare a 12-cup muffin tin by lining it with cupcake liners.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the texture resembles wet sand.
Divide the crumb mixture equally among the cupcake liners (about 1 tablespoon per liner) and press it down firmly to form the crust. You can use the back of a spoon or the bottom of a small glass. Place the tray in the freezer to firm up while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes.
Mix in the vanilla extract until fully incorporated.
In a separate bowl, whip the cold heavy whipping cream using a hand or stand mixer until stiff peaks form (about 3-4 minutes).
Gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate the mixture.
Remove the muffin tin from the freezer and evenly spoon the cheesecake filling over the prepared crusts. Smooth the tops with a spoon or small offset spatula.
Refrigerate for at least 4 hours, or until the cheesecakes are fully set.
Once ready to serve, garnish with fresh berries or any preferred fruit topping if desired.
Carefully peel off the cupcake liners and enjoy your delicious no-bake baby cheesecakes!
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.4 g | 288% | |
| Saturated Fat | 134.2 g | 671% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 233.0 g | 85% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 172.1 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 619 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
