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Mini No-Bake Cheesecakes

Indulge in these luxurious Mini No-Bake Cheesecakes, combining rich creamy filling with a crunchy crust, perfect for any gathering or cozy nights at home.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs (about 10 whole crackers) Crushed into fine crumbs.
  • 1-2 tablespoons melted butter Mix with crumbs until it resembles wet sand.
For the filling
  • 8 oz cream cheese, softened Make sure it's at room temperature.
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Lightly folded into the mixture.
Toppings (optional)
  • fresh fruit (e.g., berries or sliced kiwi) Use as desired for decoration.

Method
 

Preparation
  1. Start by crushing the graham crackers into fine crumbs. This can be done in a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
  2. Mix the crumbs with a little melted butter (1-2 tablespoons) until it resembles wet sand.
  3. Line your mini cupcake pan or serving cups with paper liners for easy removal. Press the graham cracker mixture firmly into the bottom of each cup, creating an even layer that will serve as the base for your cheesecake.
  4. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Use a hand mixer to beat the ingredients together until the mixture is smooth and creamy.
  5. Gently fold in the whipped cream until fully combined. Be careful not to overmix it, as you want to maintain that lovely light texture.
  6. Spoon the cheesecake mixture evenly over the crusts in your cupcake pan or cups, smoothing the tops with a spatula.
  7. Place the mini cheesecakes in the refrigerator to chill for at least 4 hours, or until firm.
  8. Before serving, add your choice of fresh fruit or toppings on each mini cheesecake for a colorful and fresh finish.

Notes

For dairy-free options, use coconut cream instead of cream cheese. Make these a day ahead for better texture. Store in an airtight container in the refrigerator for up to a week or freeze for up to 2-3 months.