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Mini No-Bake Cheesecakes

Delightful individual cheesecakes that are healthier than traditional desserts, perfect for any occasion.
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Prep Time 20 minutes
Total Time 3 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons brown sugar
  • 1/4 cup butter melted
Filling ingredients
  • 1/2 cup heavy whipping cream cold
  • 8 ounces cream cheese softened
  • 1/3 cup powdered sugar
  • 2 tablespoons sour cream
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup raspberries or other fresh berries

Method
 

Preparation
  1. Gather all ingredients.
  2. Line a 12-cup muffin pan with muffin liners.
  3. For the crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined.
  4. Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan.
  5. Freeze crusts until set while you prepare the filling, about 15 to 20 minutes.
Filling
  1. Beat the cold whipping cream in a medium bowl until stiff peaks form, about 3 to 5 minutes. Set aside.
  2. In a large bowl, beat cream cheese and powdered sugar on medium-high speed until smooth and creamy, around 2 minutes.
  3. Add sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, roughly 1 minute.
  4. Fold in the reserved whipped cream gently until just combined.
  5. Place the filling in a resealable 1-quart plastic bag. Snip off the corner of the bag to create a 1/2-inch opening.
  6. Pipe the mixture into prepared muffin pans, using about 2 1/2 tablespoons of filling per cup. Smooth the tops as desired.
Chill
  1. Refrigerate the cheesecakes, covered, for 3 hours or up to 5 days.
  2. Top with fresh raspberries or your favorite toppings. Unwrap and enjoy!

Notes

Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months; wrap each cheesecake well in plastic wrap before freezing.