Easy No-Bake Cheesecake Recipe (mini no-bake cheesecakes)

This no-bake cheesecake recipe is incredibly easy to make, uses simple ingredients, and can be customized with your favorite toppings! With a creamy filling, a buttery graham cracker crust, and endless topping options, this recipe is perfect for any occasion. It also makes a great grab-and-go dessert—perfect for busy weeknights, road trips, parties, or just a sweet treat when you need one.

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I’ve been sharing homemade cheesecake recipes since I started blogging, and at this point, my site features a solid half-dozen or more of them—plus a handful of fun cheesecake-inspired treats like popsicles, muffins, and bars. So, it only feels right that one of the first recipes I’m sharing this year is, once again, cheesecake!

Cheesecake is my all-time favorite dessert—something I’m always excited to eat and something I have loved getting to perfect in different styles and flavors over the years.

And while baked cheesecakes will always be my favorite cheesecake to make, I know not everyone has the time (or patience) for a dessert that takes six hours to make and chill.

That’s why I love this no-bake version. One of my biggest goals with this blog is to share from-scratch recipes that are easy to fit into everyday life and busy schedules. 

And this easy no-bake cheesecake recipe definitely does just that! I mean, it’s quick and easy, takes less than 30 minutes to prep. There is no oven required; it’s great for busy schedules, and it’s make-ahead friendly. Not to mention, you can top it however you like or not at all!

These mini no-bake cheesecakes are ideal for parties, road trips, snack time, or any time you’re craving something rich, creamy, and sweet.

No-Bake Cheesecake Recipe + Topping Ideas

Ingredients

For the Graham Cracker Crust

• Graham cracker crumbs – Any brand works, use chocolate graham crackers are fun for a twist!
• Melted butter
• Sea salt
• Granulated white sugar

Tip: Crush graham crackers in a food processor, or place them in a freezer bag and crush with a rolling pin until finely ground.

For the No-Bake Cheesecake Filling

• Full-fat cream cheese, softened
• Granulated white sugar
• Sour cream (or substitute full-fat Greek yogurt)
• Vanilla extract

Topping Ideas

• Blueberry or cherry pie filling
• Caramel, hot fudge, and chopped pecans (for a turtle topping)
• Fresh berries or fresh fruit
• Lemon zest
• Cool Whip or homemade whipped cream
• Biscoff cookies
• Chocolate chips
• Sprinkles
• Chopped candies
• Maraschino cherries

How To Make No-Bake Cheesecakes 

I love making this recipe as mini single-serve cheesecakes, usually in THESE JARS. You can also use small bowls, dessert dishes, or mini mason jars. See the notes below for more serving ideas.

In a medium bowl, mix together the graham cracker crumbs, sugar, and salt.

Pour melted butter over the mixture and stir with your hands or a spatula until the crumbs are fully coated and hold together when pressed.

Spoon about 2–3 tablespoons of the mixture into each jar or dish, pressing it firmly into the bottom. Set aside.

In a large bowl, beat the softened cream cheese and sour cream with an electric mixer until smooth and creamy.

Scrape down the sides of the bowl with a rubber spatula, then add sugar and vanilla. Beat again until fully combined.

Spoon the cream cheese filling into your jars, filling each one about 2/3 of the way.

Gently jiggle each jar to smooth out the top.

Add your favorite toppings—or leave them plain.

Cover and refrigerate until ready to serve, or serve immediately.

Enjoy!

Recipe Notes

These no-bake cheesecakes can be stored in the fridge for up to 5 days. The cream cheese mixture can be made ahead and stored in an airtight container in the fridge for up to 5 days. If you are using a dish/jar that doesn’t have a lid, be sure to cover your cheesecake(s) tightly with plastic wrap before refrigerating.

The number of cheesecakes you get will depend on what size of dish/jar you use, how thick you make your crust. And how much filling you add to each jar. 

I love to serve this no-bake cheesecake, as mini cheesecakes, in single-serving jars or dishes. I usually make this recipe in little mason jars or in THESE JARS. But you can also make this recipe in small bowls, dessert cups. Or for a non-single-serve dessert, you can make this recipe in a pie plate, springform pan, or 9×13 baking dish.

Want to skip the crust? Just spoon the filling into a dish and top it with your favorite toppings, and enjoy!

For a quick shortcut, use a store-bought graham cracker crust and simply add the filling and toppings. This is a great trick for last-minute gatherings!

Homemade Whipped Cream Recipe – I love using this recipe to top all my homemade cheesecakes!

Ingredients:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 2–3 tsp vanilla extract

Instructions:

1. Combine all ingredients in a large bowl.
2. Using an electric mixer, beat until stiff peaks form.
3. Store in an airtight container in the fridge for up to 5 days.

Looking For More Cheesecake Recipes? Be Sure To Check Out These!

Easy Homemade Traditional Cheesecake Recipe

Birthday Cake Cheesecake Recipe (with cake crust)

Cookies & Cream Cheesecake with Oreo crust

No-bake Pineapple Cheesecake

Black Forest Cheesecake Recipe

The Best Chocolate Cheesecake Recipe | with Oreo crust