NO-BAKE MINI CHEESECAKES Recipe - Learn like a Pro
You can make no-bake mini cheesecakes ahead of time for dinner parties and other events. Cheesecakes made in muffin pans make perfect servings.
– ¾ cup crushed graham cracker crumbs about 6 full-sheets (90 grams)– 2 tablespoons granulated sugar (25 grams)– 3 tablespoons unsalted butter melted (45 grams)
Ingredient
NO-BAKE CHEESECAKE FILLING– 12 ounces brick-style cream cheese softened (340 grams)– ¾ cup powdered sugar (90 grams)– 1 ½ teaspoons fresh lemon juice– ½ teaspoon pure vanilla extract– 1 cup cold heavy whipping cream (240 ml)
Direction
I always line the muffin pan with cupcake liners. This makes the cheesecakes prettier and keeps them intact when removed from the pan.
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Mix graham cracker crumbs, sugar, and butter in a bowl to make crusts. Press the crust mixture into the muffin cups with the bottom of a measuring cup to compact it.
My paddle-attached stand mixer makes the filling. Thoroughly mix cream cheese. Lemon juice, vanilla, and powdered sugar follow. Stop and scrape the bowl sides to mix properly.
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Mix whipped cream with cheesecake filling: Fold half the whipped cream into the cream cheese mixture gently. Then fold in the remaining whipped cream until just combined.