Enjoy all the classic feels of cheesecake– no oven required! These no bake mini cheesecakes feature a brown sugar and graham cracker crust and a vanilla cheesecake filling that’s a snap to whip up. Layer all the goodness up into your favorite jars to make this delicious no-bake treat perfectly portable to pack up for holiday gatherings.

no bake mini cheesecakes

Tips for No Bake Mini Cheesecake Perfection

No bake cheesecakes are a minimum effort, maximum reward kind of dessert! Follow these tips so your no bake mini cheesecakes come out perfect every time:

  • Use room temperature cream cheese: This ensures the cream cheese and mascarpone is easier to beat, resulting in fewer lumps. Having these ingredients at room temperature also helps the granulated sugar dissolve into the filling when mixing.
  • Use cold, full fat heavy cream: Using cold, full fat heavy cream will result in a thick and more stable whipped cream. This is essential for your mini cheesecakes setting up properly.
  • Beat with a mixer: Use either a stand mixer or handheld beater to mix up the cheesecake filling. This will give you a light texture while ensuring everything is well combined. Mixing by hand can result in a denser cheesecake mixture.
  • Use jars or glasses instead of cupcake liners: Fret not about un-molding your cheesecakes in fussy cupcake liners. Layer everything up in a small mason jar or a pretty glass instead. Seeing those layers not only makes for a beautiful presentation but it also ensures even layers when portioning everything out. Screw on a lid, and your mini cheesecakes are ready to take to your next gathering.

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Topping Options for No Bake Mini Cheesecakes

These vanilla cheesecakes are the perfect blank slate for any flavors you fancy. To switch up these no bake mini cheesecakes, you can add a thin layer of flavor over the cheesecake filling. After the filling sets in the refrigerator for at least 6 hours, you can layer on:

  • Berry jam: Microwave your favorite seedless jam in 10 second bursts until it is thin and pourable. Spoon a thin layer of jam over the set cheesecake and refrigerate until firm before topping with fresh or macerated berries.
  • Lemon curd: Store bought lemon curd is perfect for these cheesecake jars. Spoon a thin layer of curd over the set cheesecakes before topping with a dollop of whipped cream.
  • Chocolate ganache: Make a quick chocolate ganache in the microwave by combining 1 part heavy cream with 2 parts chocolate chips or chopped chocolate. Microwave in 10-second bursts, stirring after each time. When everything is melted and well combined, spoon a thin layer of ganache over the set cheesecakes. To make these extra chocolatey, substitute chocolate graham cracker or chocolate sandwich cookie crumbs in the crust.

No Bake Mini Cheesecakes

Tyler Anastasio
Print
Servings: 8 Mini Cheesecakes
Prep Time: 15 minutes
Setting Time: 6 hours
Total Time: 6 hours 15 minutes
Difficulty: Easy
Enjoy all the classic feels of cheesecake– no oven required! Layer all the goodness up into your favorite jars to make this delicious no-bake treat perfectly portable to pack up for holiday gatherings.

Ingredients 

  • 3/4 cups graham cracker crumbs*
  • 2 tablespoons brown sugar
  • 3 tablespoons unsalted melted butter
  • pinch Diamond kosher salt to taste
  • 8 ounces room temperature cream cheese
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup cold heavy cream

Instructions

  • Make the crust by combining the graham cracker crumbs with brown sugar, melted butter, and a pinch of kosher salt. Mix to combine before evenly distributing the mixture between eight 4-ounce jars. Press the crumbs to pack the mixture down tightly.**
  • Beat together the cream cheese and vanilla extract for about a minute until the mixture is light and fluffy. Gradually beat in the sugar. Scrape down the sides and set aside.
  • In a separate bowl, with clean and dry beaters, whip the heavy cream until stiff peaks form– this will take a few minutes. To ensure your cream whips up, it should be very cold.
  • Once stiff peaks form, fold the whipped cream into the cream cheese mixture in batches. Be careful folding in the whipped cream, as you do not want to knock any of the air out of the mixture. Once everything is combined, transfer the mixture into a piping bag or a zip-top bag with the corner cut off. Pipe the cheesecake filling into the jars in even amounts. Cover the jars and refrigerate for at least 6 hours, up to overnight.

Equipment

  • 1 stand mixer or handheld electric beaters
  • 8 four-ounce canning jars
  • 1 Piping bag, or zip top bag

Notes

*You can buy already crushed up graham cracker crumbs in the baking section of most grocery stores– could it get any easier? To crush yourself, blitz whole graham crackers in a food processor until you get fine crumbs. 
**To pack the crumbs, you can use your fingers, a pestle (as in mortar and pestle), or the handle of a wooden spoon.
***You can also use 6 eight-ounce canning jars or any small drinking glasses you have. 

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