Mini Cheesecakes - No Bake. Visit Our Website For Delectable Recipes, Now! Another way to prep these mini no-bake cheesecakes is to freeze them. Just like with our No-Bake Mini Eggnog Cheesecakes, these no-bake mini cheesecakes have a buttery Biscoff crust that pairs perfectly with the slight tanginess of New York-style cheesecake.

These no bake mini cheesecakes are for those days when you want luxurious, creamy, New York-style cheesecake but without all the work. With no-bake cheesecake this good, you may just find no need to bake cheesecake ever again. (If you want to make mini cheesecakes for Easter, check out this video recipe for no-bake mini Easter cheesecakes. The other bonus of making mini cheesecakes is you can try out a variety of different ones quickly and easily without having to make entire regular size cheesecakes. You can have Mini Cheesecakes - No Bake using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Mini Cheesecakes - No Bake

1. You need of Crust:.
2. Prepare 1 package (9 sheets) of graham crackers.
3. It's 1/4 cup of unsalted butter, melted.
4. It's 1 tbsp. of granulated sugar.
5. It's of Cheesecake Filling:.
6. It's 1/2 cup of heavy cream.
7. You need 2 packages (8 oz.) of each block style cream cheese, at room temp.
8. You need 1/2 cup of sweetened condensed milk.
9. It's 2 tbsp. of granulated sugar.
10. Prepare 1 tsp. of vanilla extract.
11. Prepare 1 tsp. of fresh lemon juice.

Mini No-Bake Cheesecakes perfect for Spring! Easy pastel desserts with sweet, creamy vanilla cheesecake filling that's put together in minutes. Simple recipe for no-bake vanilla cheesecake that is perfect for Easter! WHY MINI NO BAKE OREO CHEESECAKES?

Mini Cheesecakes - No Bake instructions

1. Line a 12 count standard size muffin tin with cupcake liners and lightly mist them with non-stick cooking spray. Set this aside..
2. In a food processor, pulse the graham crackers until you have fine crumbs. Pour the crumbs out into a bowl and stir in the sugar and melted butter. It should then resemble wet sand..
3. Place about 2 scant tablespoons of the crumb mixture into each cupcake liner. Use either your fingers or the bottom of a measuring cup to pack down the crumbs into each liner. Set this aside to make the filling..
4. Using a stand mixer (or a hand mixer) fitted with the whisk attachment, beat the heavy cream on high speed until it is whipped and fluffy. Remove it to a seperate bowl and set it aside..
5. Switch to the paddle attachment and beat the 2 blocks of cream cheese on medium speed until they are smooth and creamy. Then add in the sweetened condensed milk, granulated sugar, lemon juice and vanilla extract. Once it's all combined, add in the whipped cream. Once the whipped cream is in, mix on low speed until just combined..
6. Next scoop the filling evenly into each liner on top of the crusts. I like to just place the mixture in a large Ziploc bag and pipe it in, but you could just use a spoon also..
7. Place the muffin tin into the freezer for 15 minutes, to give it a bit of a head start to set. Then, cover with plastic wrap and place into the fridge for at least 6 hours..
8. When you're ready to serve, just carefully remove the liners (if they stick, then pop them into the freezer for just a few minutes, then try again to remove the liner), top with whatever toppings sound good if you want (they're good with or without toppings) and enjoy!.

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 to a group, making these a perfect option. Another benefit to mini no-bake cheesecakes - everyone gets there own individual serving. There is no need to try to cut a larger cheesecake with half of the filling trying to stick to the knife. The cheesecake filling is mixed and ready to be added to the jars.