Using only a few basic and delicious ingredients, these tiny cheesecakes set up in the refrigerator instead of the oven. Spoon or pipe about 2 Tablespoons of filling over each crust. Put the muffins pan into the fridge for at least 6 hours, up to overnight. Smooth the top of each cheesecake with an offset spatula or an icing spatula. Thank you! Your email address will not be published. We haven’t personally tried it but I don’t see why they wouldn’t work! Core the strawberries and cut them as desired. Hi Sally, i would like to make this recipe in a 6″ round baking tin, may i know the ingredients proportion? Spoon the filling inside, snip an end off a corner, and pipe.) Hi! But when I realized that a no-bake version is easy and just as delicious as the traditional, I knew it was a must-make. We haven’t tested anything- let us know if you do! You can sweep away any strays from the side for a cleaner look if desired. I just made mine and I used a teaspoon of geletine that made it set a little better and I’m using raspberry with a fresh raspberry on the top with a sprinkle of crumbed chocolate looks fantastic. Though it’s not necessary, I recommend baking the crusts for a quick 5 minutes in a 350°F (177°C) oven. The crusts are a little sturdier this way. To make the filling add the room temperat… It’s completely up to you! Delicious! What about leftovers? An easy graham cracker crust filled with rich, creamy cheesecake filling topped with sweet pie cherries AND can be ready in 5 minutes makes this 5-Minute Cherry No-Bake Cheesecake a … Press down with the back of the measuring spoon to fill the bottom of the bases. Bake for 8 to 10 minutes; cool and fill. Let us know if you try anything. It tastes better, and you can make it fresh as needed. This recipe was amazing! And, once I figured that I could make them as single portions, I was sold on the Mini No-Bake Cheesecake. They came out so cute I decided to enter them in the July Alternate Baking Challenge. Rest for 30 minutes, stirring once halfway through. The classic cheesecake consists of two parts: the crust and the cheesecake batter (or filling). Make a variety of toppings, portioned into bowls, and let your guests top with their favorites. And I have plenty more cheesecake recipes, too! They came out so yummy and the fact that I can freeze them is ideal because the temptation to eat all of them is real! Place cupcake liners into the muffin pans. (If you want to make mini cheesecakes for Easter, check out this video recipe for no-bake mini Easter cheesecakes… And, since I have no self-control, if I made a whole cheesecake, I would eat way too much of it. I use unsalted butter and let it soften slightly at the same time as the cream cheese so that it melts more evenly. 1. Add the whipped cream to the cream cheese mixture and fold together. Low-fat is for suckers haha. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Right before we serve them? Mix on medium-low for 30 seconds; turn to high and mix until stiff peaks have formed. Don’t have fresh berries? Any chance you were you using lower fat ingredients? There was a version of cheesecake that had a crust that was separately prepared and baked, however, it was not graham cracker. (We recommend the quick baking step if using Oreos though.). Drizzle in the melted butter while pulsing then carefully remove the blade and scrape the bowl and mix the butter in completely 3. The end result is a beautiful little no-bake mini cheesecakes with raspberry sauce. I never use low-fat. Use full-fat block cream cheese. Thick, buttery, and crunchy graham cracker crust, Light, creamy, and velvet-rich cheesecake filling, Line two standard 12-count muffin pans with cupcake liners. The crust will just be a bit crumblier. These delicious No Bake Mini Cheesecakes are super easy to make.Creamy, smooth, and rich with a graham cracker crust, they make a perfect individual-sized dessert that’s to die for. Thanks for replying. These were perfect! Graham cracker crust: These cheesecakes start with a simple crust. With no-bake cheesecake this good, you may just find no need to bake cheesecake ever again. GRAHAM CRACKER CRUST You can buy graham cracker crumbs, but I use regular graham crackers and my food processor. By the way, if you’re looking for a baked variation, here are my regular mini cheesecakes. Serving Mini No Bake Cheesecakes for a crowd? These no bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. Story provided by Karyl Henry, KarylsKulinaryKrusade.com. This prevents a lumpy cheesecake mixture and the cream cheese mixes more easily. Don’t … Yes, so the cheesecakes are very soft even right out of the fridge, but they are very good…, Your email address will not be published. I had to adapt it to a low carb diet and was only making these for myself so I halved the recipe and instead of graham cracker crust, I used keto almond butter cookies that I already baked and crumbled those as the crust plus of course Swerve sweeteners instead of sugar. The texture should be similar to wet sand. Refrigerate the Hello, I wanted to try this using a silicone mini-muffin pan. WHY MINI NO BAKE OREO CHEESECAKES? Fit your piping bag with a large star or round piping tip, then transfer the filling to the bag and pipe. Divide crust evenly into the bottom of the lined muffin tin. Take the bowl and whisk out of the fridge, and put onto the stand mixer. The hardest part was incorporating the strawberry without knocking the air out of the cream. Beat in room … Press the mixture into a … You can use store-bought whipped topping in place of making your own, if desired. Made this for the alternative recipe for the July baking challenge. There are 2 main components to this recipe: the crust and the filling. Using a 1 Tablespoon measure, fill each of the liners with the crust. The whipped cream helps solidify the filling and its airiness creates an irresistible mousse-like consistency. We don’t recommend lower fat cream cheese as it has a different consistency. When spooned over a graham cracker crust and refrigerated, the eggless cheesecake filling sets up beautifully. Didn’t have graham crackers so I used Oreos instead, turned out delicious!!! The ingredients are simple: graham crackers, butter, and brown sugar for the base, cream cheese, sugar, and whipping cream for the cheesecake layer, and chopped chocolate and a little oil for the chocolate topping. Top the chilled crusts with the cream cheese filling. Made these for 4th of July and made the strawberry sauce as well. would i still need to use liners or will the cheesecakes slide out ok? It has a light and airy texture because it’s made with homemade whipped cream. I’ll do that when I take out the cream cheese to soften, and this ensures that the whipped cream is light and airy. Will definitely make again! Put the muffin pans into the freezer while you make the filling, Add the cream cheese to the bowl of the stand mixer. A layer of graham cracker crust is filled with rich and creamy cheesecake filling. Remove the bowl and set aside. Any suggestions for proportions? Thank you, Hi Sally After 3 hours can they be taken out of muffin pan and stored (covered) in the fridge. Watch the No Bake Cheesecake Recipe with a Graham Cracker Crust video. Affix the paddle attachment and mix on medium until soft. Granulated sugar adds just enough sweetness to the crust. Thanks Sally for a wonderful recipe I will use again and again. 2. No-bake cheesecake, no-bake pumpkin cheesecake, and even my no-bake cheesecake jars are exactly that– cheesecake without the oven. I use unsalted butter and let it soften slightly at the same time as the cream cheese so that it melts more evenly. It worked great. (You could also use a plastic zipped-top bag. Hi! As long as you follow the recipe exactly and chill the mini no-bake cheesecakes for long enough, the wrappers will neatly pull away from the filling. Though plain mini no-bake cheesecakes are flavorful on their own, they welcome all sorts of fun toppings. Several years ago I was at a large Church function when I was introduced to the ever so delicious Quick Cherry No Bake Cheesecakes. Soften the cream cheese for about 15 minutes on the counter. Top with a spoonful of lemon curd, apple butter, or your favorite fruit preserves. Spoon the cheesecake mixture into each cupcake liner, evenly filling all of them. Use heavy whipping cream for the best consistency. The crust, again, is made from graham crackers that have been pulsed to a very fine crumb. I would love to make a gingerbread version for Christmas by swapping molasses for some of the sugar, using typical spicing for gingerbread and maybe eliminating the lemon. Use the back of a spoon to smooth the tops so they are flat. It was SO delicious. This site uses Akismet to reduce spam. Add about a tablespoon of the crust into each cupcake paper. If you are looking for the baked cheesecake try this classic cheesecake recipe. I’m sure you could with some cocoa powder. And if you live in the United States, this cheesecake … A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! https://www.crazyforcrust.com/the-best-no-bake-cheesecake-recipe Dump this mixture into a round pie dish (9 inch) and press it down on the base and the sides with … Hi Pat, That sounds delicious but we have never tested this recipe with molasses (the spices will be fine!). I followed your recipe to a tee (which is rather unlike me as I always need to change something) but they are not quite sturdy! Hi Cynthia, This is the cake version of these mini cheesecakes. Combine graham cracker, butter and sugar in a small bowl. Keywords: cheesecake, mini cheesecake, no-bake dessert, Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction. Place graham crackers in a blender or food processor to make crumbs. You can buy graham cracker crumbs, but I use regular graham crackers and my food processor. Today, I am sharing an easy No Bake Cheesecake Recipe for the perfect summertime dessert. I’ve made it three times already. Follow this recipe for perfect mini no-bake cheesecakes that set in lined muffin pans. Before we get to the land of perfectly chocolate-glazed mini cheesecakes … If refrigerating for longer than 3 hours, I recommend covering with aluminum foil or plastic wrap. Top with with fresh fruit, … Store the leftover Mini No Bake Cheesecakes in an airtight container in the fridge for up to 5 days. Mix in the egg. Here is a photo for a visual: I was skeptical at first, but they don’t. Delicious!! You can also top with chocolate ganache. If you use granulated sugar the cheesecake will have a grainy texture. INGREDIENT TIPS FOR MINI NO-BAKE CHEESECAKE. But either way chilling longer should definitely help! My friend is allergic to eggs and chocolate, i m glad i have found this recipe! The crust is just a simple mixture of graham cracker crumbs, sugar, and butter. The baked crust is my husband’s favorite part. Below Right: Smooth cheesecake filling before adding the whipped cream. In a large bowl, beat the cream cheese, pumpkin, brown sugar, vanilla, cinnamon, ginger, nutmeg, … I prefer piping the filling because it’s a little easier and neater. Fresh lemon juice adds such a nice pop of tart flavor and brightens up the cheesecake. You can’t buy cream cheese in brick form here in Brazil so I had to use the tub kind, which gave a less firm result, but it was still wonderful. When do we remove the cupcake liners? Keep refrigerated until ready to serve. Grab a cookie, take a seat, and have fun exploring! The great thing about Mini No-Bake Cheesecake is that the topping options are all yours. Hi Colin, I don’t suggest it– the mixture is too wet to hold shape like that. I am in a country where its cold at the moment. . Notify me via e-mail if anyone answers my comment. You’ll press the mixture into a muffin pan lined with cupcakes liners and let the crusts bake for just a few … After you fold in the whipped cream, the no-bake cheesecake filling will be fluffy and airy– just like mousse. These will make a perfect Thanksgiving dessert and I may try making pumpkin ones as well! A beautiful raspberry drizzle tops it all off. All restaurants were closed on our June wedding anniversary so I made this recipe to help us celebrate at home. Pour into prepared pie shell and smooth the top. I love serving these with strawberry topping sauce and fresh berries. And I figured you’d want to see how it’s done! Refrigerate the mini cheesecakes in the pans for 3 hours and up to 2 days. Learn how your comment data is processed. Butter: I always use unsalted butter, but salted butter should be fine in this recipe … Make sure to use powdered sugar (also called confectioner’s sugar). Super easy and always a crowd favorite! Yum! (You refrigerate them in step 6.). Half and half doesn’t do the trick. I whipped my cream to firm peaks, the cream was cold, the cream cheese was in the blocks, etc, etc. more about Sally, Copyright 2020 Sallys Baking Addiction • WordPress Development by Southern Web • Website Accessibility Statement • Privacy Policy, THIS POST MAY CONTAIN AFFILIATE SALES LINKS. Take the muffin pans out of the freezer. It’s a no-bake cheesecake so you don’t need to bake it. Line two standard 12-count muffin pans with liners. Preheat oven to 350°F (177°C). Cream cheese spread has too much air in it, and the low-fat cream cheese doesn’t stand up well enough to the other ingredients. ha! Can I use a different cream cheese brand? Mix on medium until fully combined. These mini no-bake cheesecakes are simple, straightforward, and at only a few bites each, perfect for portion control. Keep it simple with no toppings at all. The next step is optional. No-bake cheesecake can be frozen! It took more freeze dried powder than I thought it would to make the strawberry come through. I wanted to make the larger no bake cheesecake but made the mini ones to take to the office. Hi Eve, The crust will be a bit harder if you bake it first. These Quick Cherry No Bake Cheesecakes have a buttery graham cracker crust, a creamy cheesecake filling and are topped with plump cherry pie filling. Gently stir in the melted butter and mix until combined. No Bake Cheesecake Recipe with a Graham Cracker Crust – Perfect Every Time! I don’t recommend cane sugar or regular sugar, because both are too grainy. Hi Celeste, we wouldn’t recommend it. Delicious! ALSO – do you serve them STRAIGHT out of the ‘fridge or do you let them come to room temperature before serving? Cupcake liners are key– you won’t be able to … I like to compare the filling to cheesecake mousse. The full fat guarantees the cheesecakes are sturdy enough to set up properly (they will still have an airy texture more like mousse rather than being more dense like a baked cheesecake). This no bake cheesecake turned out so good and was extremely delicious. Carefully take the cheesecakes from the muffin pans. We haven’t tested it but you can try cutting the recipe in half for a 6 inch springform pan. This cheesecake was AMAZING! My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. These mini no-bake cheesecakes are formed in a muffin pan. I used blueberry pie filling as a topping. Mix all ingredients together and press evenly across bottom of a inch springform pan. Hi there! Hi Maraia, You can use crushed Oreos instead of graham cracker crumbs. It’s been about 8 hours…will another 8 hours do anything more to firm them up? Hi Kim, The full fat guarantees the cheesecakes are sturdy enough to set up properly. Bake for 5-6 … Below Left: Heavy cream whipped into stiff peaks. Top each one with a spoon of the macerated strawberries and a few blueberries. Line a 12-count muffin pan with 9-10 liners. Make the cream cheese filling. Let’s start with the crust! Add the strawberries to a bowl, along with granulated sugar. Before beginning, read through the recipe and recipe notes below and review the success tips in the blog post above. Copyright 2016 Stillwater Living Magazine, Meridian Technology Center Awarded Scholarship Funds from the Gene Haas Foundation, Unmanned Systems Research Institute partners with Boeing to create Native American student focused internship tied to NASA project, Stillwater City Council appropriates funds to assist citizens with utility, rent, mortgage payments, Stillwater Wins Community Resiliency Award, City of Stillwater becomes distribution site for virus-killing solution, ‘Grow with Google’ workshop for jobseekers in Oklahoma, Meridian Technology Center Named Top Medium Size Workplace by The Oklahoman, Update: Payne County Election Board strikes signatures from recall petitions, Statement from Stillwater City Manager concerning verification of signatures on recall petitions, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Tumblr (Opens in new window), It’s easy to customize the size and toppings, They’re great to make ahead and perfect for a crowd, They’re a perfect bite-sized treat and just what you need on a hot summer day, 1 1/2 cups graham cracker crumbs (about 16 graham crackers)* SEE NOTES, 1 cup powdered sugar (also called confectioner’s sugar), Put the metal bowl and whisk into the fridge to chill, Transfer the crumbs to a bowl, add granulated sugar and stir together, Add melted butter and mix well to combine. Hi Jennifer, The freeze-dried powder could work, yes, but sometimes it can clump up. Refrigerate 2 hours to overnight, covered in plastic … Graham crackers: Either pulse full sheets of graham crackers in a food processor to make your own graham cracker crumbs, or purchase pre-made graham cracker crumbs. It’s buttery and crunchy, and there’s the slightest whisper of cinnamon. Hi Sally, I was planning on making this recipe soon but is there something I could substitute for the graham crackers? Do you think that would work to make these strawberry mini cheesecakes? But you want to place the filling in a cool crust, not warm. The first recipe book written just for making cheesecakes dates back to the 5th century in Greece! Let us know if you try anything! There are dozens of nations with their many varieties of cheesecakes, most all of the recipes predating the Jello brand. Mini cheesecakes with graham cracker crust made in a muffin pan. Omg! Make your own whipped cream! Or, drizzle with melted chocolate or top with fresh raspberries. A smooth dessert with fluffy, almost mousse-like filling and a thick, buttery graham cracker crust. Granulated sugar adds just enough sweetness to the crust. The cheesecakes do begin to soften up when at room temperature, so as long as you unwrap them shortly after taking them out of the refrigerator, you’re fine. Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days. https://www.allrecipes.com/recipe/276072/no-bake-cheesecake-with-cool-whip However, if you can’t use an oven or simply don’t want to, you can skip this step. One of my favorite topping combinations is strawberries and fresh blueberries. Can I use plain greek yogurt for the filling? DIRECTIONS Preheat oven to 350°F. I made some without the crust, too, to accommodate the GF diet and they were great with fresh strawberries on top. I especially loved the graham cracker crust! Join the community on the 1st of every month as we tackle a new challenge recipe.Review Sally's Baking Challenge FAQ page if you have any questions. 4. If i would like to bake this cake, what temperature would you recommend to bake it and for how long? Hi Sally How long will these last at room temperature. Thank you Sally (: Sally; Hi,I am going to try to make your mini cheesecake recipe at home,I have almost everything to make your cheesecake but I have to buy three more bricks of the full fat cream cheese,whipping cream and a few other ingredients in order to make the cheesecake.I will need some help from my mom because I have low vision and I have arthritis.Why do I have to use full fat ingredients in the recipe and can I make the cheesecake with lite cream cheese? Even suggestions to either put it in a pie crust or to make it as a bigger version in like a 9×13 dish. I Made this with the lemon curd topping. You can use a spoon or piping bag to transfer the filling on top of the crusts. Wrap carefully in … Can this recipe be used for no crust Mini cheesecake balls dipped in chocolate? 5. This recipe yields only 9 … or something along the line of that? Make sure you have room in your refrigerator for both pans. It … Add the heavy cream. They are SO easy to prepare! Serve with optional toppings (see recipe note). This creamy No Bake Cheesecake Recipe is so easy to make! Do a make-your-own-cheesecake bar! Do you think I could use ground, freeze-dried strawberries in the filling, like with your strawberry frosting recipe? Made the strawberry sauce for on top and it was perfect! The cheesecakes begin to soften and stick to the liners after about 30-60 minutes at room temperature. If using ganache, I recommend spooning a little over each mini cheesecake before refrigerating so the ganache can set up too. I made 12 muffins and one 6-inch cheesecake. It’s a gorgeous contrast to the dense, creamy cheesecake filling. I have a full-sized No Bake Oreo Cheesecake and an Ultimate Oreo Cheesecake, but I wanted a nice mini option for the days you want to share without having to cut into something.Mini cheesecakes are a great, simple way to serve cheesecake … I should have added it to the cream cheese mixture before I put the cream in. I macerate the strawberries in a little bit of granulated sugar and keep the blueberries fresh. Required fields are marked *. If baking, let the warm crusts cool for 10 minutes before adding the filling on top. Made this for the July Baking Challenge and it was super easy and fun..I didn’t even have to turn on the oven! https://www.yummly.com/recipes/cherry-cheesecake-with-graham-cracker-crust If you know you’ll have leftovers, don’t top them until you’re ready to eat them. Small batch mini cheesecake recipe makes 4 mini cheesecake cupcakes. and is there a way to ensure that the base doesn’t get too hard? I’m just using my favorite Graham cracker crust recipe. Both recipes were easy and the result was loved by all who ate them! But they were great! But just a quick question, is there any differences if i baked the crust vs putting it into the fridge/freezer? The first week of every November is all about Thanksgiving Pies. In this special FREE series, I reveal my most powerful SECRETS to great baking. We usually serve them in the liners and then your guests can unwrap them themselves. Press the mixture onto the bottom and 1-inch up the sides of an ungreased 9-inch springform pan. Mix with softened butter and sugar (per recipe below). I’m Sally, a cookbook author, photographer, and blogger. Use a metal bowl and whisk, and chill them both in the fridge. These no-bake mini cheesecakes can be shared with the entire family and are the perfect Valentine’s Day dessert. Scoop prepared cheesecake mix evenly into each tin and chill until firm. What it lacks in oven time, it makes up for in taste and texture: Though I already have a full no-bake cheesecake recipe on my website, sometimes I enjoy making it in individual muffin cups instead of a springform pan. Cheesecake is one of my favorite desserts, but I never made it because it just seemed like a lot of work. Use a shot glass or other small flat tool to press the crust down. This recipe was surprisingly way easier to make than I thought it would be! I got a lot of complements on this recipe. They’re extra creamy and lightly sweetened just like my regular no-bake cheesecake! Right: smooth cheesecake filling sets up beautifully it soften slightly at the same as... Watch the No bake cheesecakes we countdown to Christmas with 10 new recipes. Be used for No crust mini cheesecake balls dipped in chocolate Preheat oven to 350°F ( )... 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