Delicious No Bake Mini Cheesecake in Just 15 Minutes!

These no bake mini cheesecakes are creamy, flavorful, and incredibly easy to make, perfect for any occasion.

Prep Time 15

Chill Time 3

Total Time 3 15

Course Dessert

Servings 12 cheesecakes

Calories 250 kcal

200 grams Digestives or graham crackers Choose your favorite for a perfectly sweet and crunchy base.
100 grams Unsalted butter Use unsalted for better control over the sweetness of your cheesecake.

400 grams Full fat cream cheese This gives the cheesecake its rich and creamy texture.
100 grams White sugar Sweetens the filling and balances the tanginess of the cream cheese.
1 teaspoon Vanilla extract Enhances the flavor profile.
2 tablespoons Fresh lemon juice Adds a refreshing zing to the filling.
300 ml Thickened cream Ensures a light and fluffy texture when whipped.

Line muffin tins with muffin cases or use silicone molds.
Break up the digestives or graham crackers and blitz them in a food processor until fine crumbs.
Melt the unsalted butter in a microwave-safe bowl for about one to two minutes.
Combine the melted butter with the cookie crumbs until it resembles fine breadcrumbs.
Spoon the mixture into lined molds and gently press down to form a base.
Chill the crust in the fridge for at least one hour.
In a bowl, combine room temperature cream cheese, lemon juice, sugar, and vanilla; beat until smooth.
Whip the thickened cream in a separate bowl until firm peaks form.
Fold the whipped cream into the cream cheese mixture until well combined.
Spoon the cheesecake filling onto the prepared crumb bases.
Refrigerate for at least three hours or overnight.
Release from molds and garnish with fresh fruits.

Store leftovers in an airtight container in the fridge for up to 3 days or freeze without toppings for up to 2 months.

Keyword cheesecake, dessert, easy recipe, no bake mini cheesecake, no oven, Quick Dessert