Cherry-Topped No-Bake Mini Cheesecakes
These No-Bake Mini Cheesecakes are irresistibly creamy, easy to make, and topped with sweet cherry pie filling. Perfect for holidays, baby showers, birthdays, or just because—you don’t even need to turn on the oven!
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs about 12 crackers
- 1 tbsp granulated sugar
- 8 tbsp unsalted butter melted
For the Cheesecake Filling:
- 16 oz cream cheese room temperature
- ⅔ cup granulated sugar
- 2 tbsp sour cream
- 2 tbsp lemon juice freshly squeezed
- 1 cup heavy whipping cream
- Cherry topping store-bought or homemade
Instructions
- Line a muffin tin with 12 cupcake liners. Use ramekins for any extra.
- Combine graham cracker crumbs, sugar, and melted butter.
- Divide between liners and press to form crust.
- Beat cream cheese and sugar until smooth (3 mins).
- Add sour cream and lemon juice; beat 1 more min.
- In a clean bowl, whip cream until stiff peaks form.
- Fold whipped cream into cream cheese mixture.
- See full steps with tips & photos → https://mischacrossing.com/no-bake-mini-cheesecakes/
Notes
- No Crumb Left Behind: A shot glass or spice jar is perfect for pressing crust into liners evenly.
- Flavor Twist: Swap cherry topping for blueberry, strawberry, lemon curd, or chocolate ganache!
- Crust Options: Try using Oreo crumbs, vanilla wafers, or shortbread for a different base.
- Make Ahead: These mini cheesecakes can be made up to 2 days in advance. Store covered in the fridge.