These Easy No-Bake Mini Cheesecakes are everything you love about cheesecake, in a perfectly portioned, fuss-free size! With a buttery biscuit base, creamy filling, and no oven required, they’re ideal for parties, picnics, or a make-ahead dessert that wows every time. Top them with fresh berries, caramel or chocolate for a sweet little showstopper that looks fancy but couldn’t be easier to make!
These little cheesecakes don’t last long in my house — I swear they disappear faster than I can chill them! I’ll make a batch thinking they’ll last a few days, but between the kids sneaking one “for a snack” and me grabbing one with my afternoon tea, the tray is empty in no time and all we’re left with is a chorus of “Who ate the last one?!”
Play around with the toppings! There is no right or wrong. The only thing I would recommend is to not decorate until just before serving as the acids from the fruit can cause the the filling to crack.
When I first made these cheesecakes, I thought I’d be clever and swap the regular white table sugar for icing sugar to make the filling extra smooth. Big mistake! The regular sugar actually gives structure to the cheesecake mixture and helps trap all those little air bubbles from mixing — it’s what keeps the filling light yet stable. So, trust me on this one: stick with normal, regular, table sugar!
How to Make No-Bake Mini Cheesecakes – A Quick Step-by-Step Summary
- Prep Tray: Line a 12-cup muffin tray with cupcake liners.
- Make Base: Mix biscuits, sugar & butter; press firmly into liners; freeze for 10–20 mins.
- Make Filling: Beat cream cheese & sugar until smooth; add icing sugar, sour cream, lemon & vanilla.
- Whip Cream: Beat cream to stiff peaks; gently fold into cream cheese mixture.
- Assemble: Spoon filling over crusts; smooth the tops. You can pipe the filling if you prefer.
- Chill: Refrigerate 3–4 hrs or overnight (recommended).
- Serve: Top with berries, lemon slices, caramel, or chocolate before serving.
Why You’ll LOVE This Recipe
- No Oven Needed: The perfect fuss-free dessert, even in summer.
- Perfect Portions: Mini cheesecakes mean easy serving, no slicing required.
- Customisable: Swap toppings for seasonal fruit, drizzle with ganache, or sprinkle crushed cookies.
- Make-Ahead Friendly: Chill overnight for stress-free entertaining.
- Looks Fancy, Feels Easy: Guests will think you bought them from a bakery!
More Desserts You’ll Love
If you loved these Easy No-Bake Mini Cheesecakes, here are more crowd-pleasing desserts you will love – Recipes that are just as impressive (and easy!) to make:
- Mini Crème Brûlée (Best Ever)
Silky custard topped with a crackly sugar crust — an elegant dessert that’s surprisingly simple to master. - Baked Alaska (Step-by-Step with Photos)
A true showstopper! Layers of cake and ice cream are blanketed in fluffy meringue, then toasted to perfection. - No-Bake Biscoff Cheesecake Cups
A creamy Biscoff twist on cheesecake — served in cute individual cups for easy entertaining. - No-Bake Apple Crumble (Make-Ahead Dessert)
Layers of spiced apples, creamy filling, and crunchy biscuit crumble — a make-ahead dessert dream! - Step-by-Step Tiramisu
A classic Italian dessert with coffee-soaked ladyfingers, mascarpone cream, and cocoa — impressive yet easy to follow.
Easy No-Bake Mini Cheesecakes
Prep Time: 20 minutes- Cook Time: 6-12 hours
- Total Time: 7-12 hours
Yield: 12 Mini Cheesecakes 1x
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These Easy No-Bake Mini Cheesecakes are everything you love about cheesecake, in a perfectly portioned, fuss-free size! With a buttery biscuit base, creamy filling, and no oven required, they’re ideal for parties, picnics, or a make-ahead dessert that wows every time. Top them with fresh berries, caramel or chocolate for a sweet little showstopper that looks fancy but couldn’t be easier to make!
Ingredients
Crust
- 1 pack (200 g) tennis biscuits, digestive biscuits, or graham crackers, crushed
- ⅓ cup brown sugar
- ½ cup (113 g) butter, melted
Filling
- 1 cup (250 ml) whipping cream / heavy cream, cold
- 500 g (18 oz) full-fat cream cheese, room temperature
- ½ cup (100 g) white sugar
- 2 tablespoons (15 g) icing sugar
- ¼ cup (60 g) sour cream, room temperature
- ½ tablespoon lemon juice
- 1 teaspoon vanilla essence or extract
Instructions
- Line a 12-cup muffin tray with cupcake liners.
- Make the crust: Mix the crushed biscuits, brown sugar, and melted butter in a bowl until well combined. Divide evenly among the cupcake liners and press down firmly with your thumb or the back of a spoon to create a tight base. Place in the freezer for 10–20 minutes while preparing the filling.
- Make the filling: Beat the cream cheese and sugar together until smooth. Add the icing sugar, sour cream, lemon juice, and vanilla, and beat again until creamy. Set aside
- Whip the cream: In a separate mixing bowl, beat the cream until stiff peaks form (about 4–5 minutes).
- Combine: Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined.
- Assemble: Remove the tray from the freezer and spoon the filling over each crust. Smooth the tops.
- Chill: Place in the fridge for at least 3–4 hours, or overnight for best results (Cover with plastic wrap if you leave overnight)
- Serve: Top with fresh berries, lemon slices, caramel shards, or extra whipped cream before serving.
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