Mini no-bake cheesecakes
- Difficulty: Easy
- Prep time: 40 min
- Cook time: 5 min
- Serving: 12
- Cost: Average
- Note + setting time for the bases (at least 2 h in the fridge or 20 min. in the freezer)
PRESENTATION
When the weather gets warm, there's really nothing like a no-bake mini cheesecake to satisfy that sweet tooth. Seriously good. Perfect for any get-together, this treat offers a fresh and simple way to enjoy dessert without turning up the heat in your kitchen. You know, no oven here. Instead, these cheesecakes are made in muffin tins for individual servings—pretty much perfect for everyone.
The easy mini cheesecake recipe kicks off with a graham cracker crust. Can’t go wrong. Just crushed cookies and a bit of butter, pressed in firmly to keep it crispy even after chilling. And the cream cheese filling? It's where the magic happens. By mixing in Greek yogurt, you get a filling that’s lighter, a touch tangy, and wonderfully creamy. No gelatin needed, so you skip any complicated steps. Just mix it up, spoon it in, and chill until ready to serve. Easy peasy.
These individual no-bake cheesecakes? Total hit at summer picnics or backyard parties. Every guest gets their own little dessert. And look, toppings are where you can get really really creative. Think fruit coulis, a dollop of chocolate spread, or even some nut butter for that extra flavor kick. Finish them with fresh berries, mint leaves, or maybe a sprinkle of chocolate chips to make them look fancy—but with minimal effort. Honestly, experimenting with flavors is half the fun. Try coffee, melon, or even a splash of prosecco for a twist, or stick with classics like nuts and dark chocolate. These mini cheesecakes keep well in the fridge, making them ideal for prepping ahead. So here's the thing, just pull them out when you're ready for a cool and sweet treat.
It’s amazing how a quick cheesecake recipe like this can really impress your guests, whether hosting a party or just indulging in a special treat for yourself. Each bite gives you a moist, creamy center and a crunchy base—really showing off how good no-bake dessert recipes can be when you want something that wows without the stress. For real.
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INGREDIENTS
- For the filling
- Cream cheese 7 oz (200 g)
- Fresh liquid cream 0.8 cup (200 g)
- Greek yogurt 0.7 cup (150 g)
- Powdered sugar 1.8 oz (50 g)
- For decorating
- Spreadable hazelnut cream 4 tbsp (60 g)
- Pistachio spread 4 tbsp (60 g)
- Raspberry jam 4 tbsp (60 g)
- Chopped hazelnuts 0.7 oz (20 g)
- Ground pistachio 0.7 oz (20 g)
- Berries ½ cup (80 g)
- Mint to taste
How to prepare Mini no-bake cheesecakes
To prepare the no-bake mini cheesecakes, first melt the butter in a small saucepan (or in the microwave) 1 and let it cool slightly. Meanwhile, place the plain cookies in a food processor 2 and blend until they become a fine crumb 3.
Transfer the crushed cookies to a bowl and add the warm melted butter 4, then mix well to combine 5. Now line a 12-cup muffin tin with plastic wrap, pressing it well into each cup 6.
Distribute the cookie mixture into the cups 7 and press the base and sides firmly using a small glass (or your fingers) 8. Chill in the refrigerator to set for at least 2 hours (or in the freezer for at least 20 minutes) 9.
After the chilling time, prepare the filling: in a large bowl combine the cream cheese, the yogurt 10, the heavy cream 11 and the powdered sugar 12.
Beat with electric beaters until thick and creamy 13. For convenience, you can transfer the cream into a piping bag without a tip. At this point check that the bases have set and gently remove them from the tin 14. Place the cups on a serving plate and fill them with the yogurt cream (if you don't have a piping bag, you can use a spoon) 15.
Top the mini cheesecakes with your preferred toppings: we chose a hazelnut spread 16, a raspberry jam 17 and a pistachio spread 18.
To finish, you can add chopped nuts 19, fresh berries and a few mint leaves 20. Your no-bake mini cheesecakes are ready to be served 21!