No-Bake Cheesecake Recipe (mini no-bake cheesecakes)
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.
Ingredients
For the Graham Cracker Crust
- 2 cups graham cracker crumbs You can crush graham crackers in a food processor, or place them in a freezer bag and crush with a rolling pin until finely ground.
- 1/3 cup granulated white sugar
- 1/2 cup unsalted butter melted
For the No-Bake Cheesecake Filling
- 4 8oz blocks cream cheese softened
- 1 1/4 cups granulated white sugar
- 1/2 cup sour cream or substitute full-fat Greek yogurt
- 2 tsp vanilla extract
Topping Ideas
- Blueberry or cherry pie filling
- Caramel, hot fudge, and chopped pecans (for a turtle topping)
- Fresh berries, fresh fruit, or lemon zest
- Cool Whip or homemade whipped cream
- Biscoff cookies, Chocolate chips, chopped candies
- Sprinkles, or Maraschino cherries
Instructions
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!
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 the jars pictured above(I got mine from Amazon). 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
- Combine all ingredients in a large bowl.
- Using an electric mixer, beat until stiff peaks form.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 251kcalCarbohydrates: 38gProtein: 1gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 26mgSodium: 98mgPotassium: 41mgFiber: 0.5gSugar: 30gVitamin A: 301IUVitamin C: 0.1mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!