No Bake Mini Cheesecakes Recipe

5 from 3 votes

These individually portioned no bake mini cheesecakes are the perfect dessert to serve at parties, potlucks, or at home for the family. They have the same rich and creamy texture and buttery cookie crust as a traditional cheesecake, without all of the baking.

Prep Time15

Cooling Time1

Total Time1 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 5193kcal

Author: The Carefree Kitchen

Ingredients

Nilla Wafer Crust

6 tablespoons butter melted
1½ cups Nilla Wafer crumbs
1/4 cup sugar
1/8 teaspoon cinnamon

Cheesecake

1¼ cups heavy whipping cream
16 ounces cream cheese room temperature
1 cup powdered sugar
2 teaspoons vanilla extract

Toppings

1 pint blueberries
1 quart strawberries quartered

US Customary - Metric

Instructions

Place ten (10) clear 8-ounce cups on a baking sheet and set aside.
In a large bowl, combine the melted butter, Nilla Wafer crumbs, sugar, and cinnamon and mix well, then spoon about 3 tablespoons into the bottom of each cup. Press lightly and evenly to form the crust and set aside.
In a large bowl, whisk the cold heavy cream until soft peaks form, then set aside.
Place the softened cream cheese in the bowl of a stand mixer and beat, using the paddle attachment, until fluffy. Once fluffy, add the powdered sugar and vanilla extract, then mix on low to combine. Turn the speed up and whip again until fluffy.
Lightly fold in the whipped cream in a few additions using a rubber spatula, mixing just until the cheesecake mixture is evenly combined. Add the cheesecake mixture to a piping bag and pipe an equal amount into the prepared cups.
Top each mini cheesecake with blueberries and strawberries (or any other fruit that you want) and refrigerate for 2 hours, or until ready to serve. Enjoy!

Notes

Make-ahead tips: these mini cheesecakes can be made up to 2 days ahead of time and stored in the fridge. Just be sure to hold off on adding the fruit until just before you are ready to serve.

Storing leftovers: cover the cups with plastic wrap and store in the refrigerator for up to 5 days, or freeze for up to 1 month. Frozen cheesecakes can be transferred to the fridge overnight to thaw.

Crust variations: trying substituting crushed graham crackers or Oreos in the crust.

Nutrition