Bake Mini Cheesecakes for Irresistible Delight

These Mini No-Bake Cheesecakes are a delightful, creamy dessert perfect for any occasion.

Scale

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)
1/3 cup (67g) packed light or dark brown sugar
1/2 cup (8 Tbsp; 113g) unsalted butter, melted
1 cup (240ml) cold heavy cream or heavy whipping cream
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/3 cup (67g) granulated sugar
2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Your desired toppings such as fresh berries, chocolate shavings, caramel sauce, or whipped cream

Cook Mode Prevent your screen from going dark

Line two standard 12-count muffin pans with cupcake liners. Pulse graham crackers in a food processor to fine crumbs. In a medium bowl, combine graham cracker crumbs with brown sugar and melted butter. Spoon 1 and 1/2 tablespoons of crust mixture into each liner, pressing down firmly.
To bake crusts, preheat oven to 350°F (177°C) and bake for 5 minutes. Cool for 10 minutes before adding filling.
Whip cold heavy cream on medium-high speed until stiff peaks form, about 3 minutes. Set aside.
Beat softened cream cheese and granulated sugar on medium speed until smooth. Add sour cream, lemon juice, and vanilla extract, then beat until smooth.
Gradually fold the whipped cream into the cream cheese mixture using a spatula.
Transfer filling into a piping bag and pipe about 2 tablespoons of filling over each crust. Smooth the tops.
Refrigerate mini cheesecakes for at least 3 hours or up to 2 days. Cover if chilling longer than 3 hours.
Keep refrigerated until serving. Add toppings just before serving.