These individual no-bake mini cheesecakes are adorable and absolutely delicious — an ideal dessert when you need to feed a crowd at a party or gathering.
These mini no-bake cheesecakes are a simple, crowd-pleasing dessert. They’re wonderful plain, but versatile enough to dress up for any occasion. I’ve styled these with strawberries, raspberries and blueberries to make a red-white-and-blue version that’s perfect for Memorial Day or Fourth of July picnics.
They also taste great topped with other fresh fruits, a fruit compote, a silky chocolate ganache or festive sprinkles to match your event.
Recipe tips and frequently asked questions
Can I make individual cheesecakes in glasses or cups?
Yes. Small glasses or cups are a simple way to make individual cheesecakes for a crowd. Small mason jars work especially well — they look charming, keep the dessert covered in the fridge and are easy to transport.
What can I serve these with?
These small no-bake vanilla cheesecakes are delicious on their own and pair well with many toppings. Try them with:
- Fresh strawberries or a strawberry compote
- Raspberries or raspberry compote
- Blueberries or a mango or passion fruit coulis
- Cherry or peach compote
- Chocolate ganache or colorful sprinkles
Why is my no-bake cheesecake gooey?
Often this happens because the cream wasn’t whipped to firm peaks or the cheesecakes haven’t chilled long enough. If a cheesecake is still soft after chilling, leave it longer in the fridge. If it still won’t set, you can rework the filling with gelatin or agar-agar, or serve it in jars where texture is less noticeable.
Ingredients
Cream cheese: Full-fat cream cheese gives the best creamy texture and flavor. Low-fat versions may not set as well.
Cream: Use thickened or heavy cream (around 34% fat) and whip to firm peaks.
Vanilla extract: Pure or imitation vanilla works — adjust to taste and budget.
Lemon juice: A touch of fresh lemon juice brightens the filling; fresh is preferred over bottled.
White sugar: Regular granulated sugar (or caster sugar) dissolves easily and complements the filling.
Digestive biscuits or graham crackers: These form the base; use equivalent sweet cookies if you can’t find digestives.
Unsalted butter: Melted and mixed into the crumbs to bind the base.
How to make no-bake mini cheesecakes
See the recipe card below for exact ingredient amounts and full instructions.
To make the base
Crush the cookies into fine crumbs using a food processor. If you don’t have one, place cookies in a sealable bag and crush with a rolling pin. Melt the butter, combine it with the crumbs until the texture resembles damp sand, then spoon into silicone molds or lined muffin tins. Press gently with the back of a spoon to form an even base. Chill for at least 30 minutes (or up to 24 hours) before filling.
Hot tip: Chill the bases before adding the filling. If the base is still warm, the filling may weep and the crust can become soggy. You can prepare bases a day ahead to save time.
To make the mini cheesecake filling
Whip the cream to firm peaks. In a separate bowl, beat room-temperature cream cheese with sugar, lemon juice and vanilla on low until smooth and the sugar has dissolved. Make sure the cream cheese is soft — cold cream cheese can lead to lumps.
Hot tip: Leave the cream cheese at room temperature for 30–60 minutes before mixing. Properly softened cream cheese produces a silky, lump-free filling.
Fold the whipped cream gently into the cream cheese mixture until uniform. Spoon the filling onto the chilled bases, smooth the tops and press out any air pockets. Chill the assembled cheesecakes in the fridge for at least three hours, or overnight for best texture.
How to serve
Decorate each mini cheesecake with your preferred toppings and present them on a platter. Fresh berries make an elegant topping, but any compote, curd, coulis, ganache or sprinkles will work beautifully.
How to store
Store undecorated cheesecakes in a covered container in the refrigerator for up to three days for best freshness; they can last up to five days but will lose peak texture. For longer storage, freeze undecorated cheesecakes in a covered container for up to a month (they’ll keep up to two months, but quality is best within a month).
Have you made this recipe? Share your experience in the comments and tag @keep_calm_and_eat_icecream on Instagram so I can see your creations.
Looking for more dessert ideas?
Try other small desserts and cheesecakes such as mini Christmas cakes, Philadelphia no-bake cheesecake, mini strawberry cheesecakes or a Biscoff cheesecake.
📋 Recipe
No Bake Mini Cheesecakes
These individual no-bake mini cheesecakes are cute and delicious — perfect for serving a crowd.
Equipment
- 12-hole silicone mold or muffin tins
- Muffin cases (optional)
- Electric hand beaters or stand mixer
- Food processor or blender (or a bag and rolling pin)
Ingredients
For the cheesecake bases
- 1 cup + 2 tablespoons (about 125 g) digestives or graham crackers, crushed
- ½ stick (¼ cup / 60 g) unsalted butter, melted
For the cheesecake filling
- 1 x 8 oz (225 g) tube full-fat cream cheese, room temperature
- ¼ cup (55 g) white sugar
- ¾ teaspoon vanilla extract
- 2 teaspoons fresh lemon juice
- ½ cup (125 ml) thickened or heavy cream, whipped to firm peaks
Optional decorations
- Fresh strawberries, raspberries and blueberries
Instructions
To make the cheesecake bases
- If using muffin tins, line them with paper cases; silicon molds do not need lining.
- Break the cookies and pulse in a food processor to make fine crumbs, or crush them in a bag with a rolling pin.
- Melt the butter and mix it into the crumbs until the texture resembles damp sand.
- Spoon the crumb mixture into the molds or tins and press gently with the back of a spoon. Do not press too firmly or the base will be hard.
- Chill the bases in the fridge for at least 30 minutes, preferably one hour or overnight.
To make the cheesecake filling
- Ensure the cream cheese is at room temperature.
- Beat the cream cheese with sugar, lemon juice and vanilla on low until smooth and the sugar dissolves.
- Whip the cream separately to firm peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined. Spoon onto chilled bases and smooth the tops.
- Chill assembled cheesecakes for at least three hours or overnight.
To decorate
- If using silicone molds, run a small spatula around the edge and gently push from the bottom to release each cake. Smooth sides if desired.
- Top with sliced strawberries, whole raspberries and blueberries, or drizzle with compote, curd or ganache.
Notes
Storage: Store undecorated mini cheesecakes in a covered container in the fridge for up to three days for best quality. They can be frozen undecorated for up to a month.
Nutritional information (estimate)
Per mini cheesecake: Calories 138 kcal; Carbohydrates 20 g; Protein 2 g; Fat 6 g; Sugar 10 g. These values are estimates and may vary by ingredient brands.
Keywords: no bake cheesecake
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