No-Bake Mini Cheesecakes
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.
Servings: 8 people
Nilla Wafer Crust
- 6 tablespoon Butter melted
- 1 ½ Cup Nilla Wafer Crumbs can substitute graham crackers or Oreos
- ¼ Cup Sugar
- Pinch Cinnamon optional
- 1 ¼ Cups Heavy Whipping Cream
- 16 oz Cream Cheese room temperature
- 1 Cup Powdered Sugar
- 2 teaspoon Vanilla Extract
- 1 pint Blueberries
- 1 quart Strawberries quartered
Place 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 room temperature cream cheese in the bowl of a stand mixer (or bowl with the beater attachment of a hand mixer) and beat cream cheese using the paddle attachment until fluffy.
Once the cream cheese is fluffy, add the powdered sugar and vanilla extract and mix 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!
Calories: 5193kcal | Carbohydrates: 459g | Protein: 50g | Fat: 366g | Saturated Fat: 209g | Polyunsaturated Fat: 26g | Monounsaturated Fat: 95g | Trans Fat: 3g | Cholesterol: 1087mg | Sodium: 2845mg | Potassium: 2833mg | Fiber: 33g | Sugar: 329g | Vitamin A: 12912IU | Vitamin C: 604mg | Calcium: 839mg | Iron: 7mg