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No-Bake Mini Cheesecakes

These no-bake mini cheesecakes are quick, personal desserts made with softened cream cheese, a crumbly biscuit base, and a touch of lemon. They come together effortlessly with simple ingredients, resulting in creamy, tangy treats that are perfectly set and visually appealing. Ideal for spontaneous cravings, they can be customized with toppings for a delightful finish.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 8 oz cream cheese softened at room temperature
  • 1/4 cup sugar caster or fine sugar
  • 1 teaspoon lemon juice freshly squeezed
  • 1/2 cup heavy cream whipped until soft peaks
  • 8-10 crackers graham crackers or digestive biscuits crushed into fine crumbs
  • 3 tablespoons melted butter for mixing with crumbs
  • optional fresh berries or toppings for decoration

Equipment

  • Mini muffin tin or ramekins
  • Mixing bowl
  • spoon
  • Spatula
  • Small whisk
  • Plastic wrap

Method
 

  1. Crush the graham crackers into a fine, sandy consistency using a food processor or by placing them in a plastic bag and crushing with a rolling pin.
  2. Mix the crushed crackers with melted butter until evenly coated, creating a crumbly, slightly sticky mixture.
  3. Divide the crumb mixture evenly into the cups of a mini muffin tin or small ramekins, pressing down firmly with the back of a spoon to form a compact crust. Chill in the fridge for about 10 minutes to firm up.
  4. While the crust chills, soften the cream cheese in a mixing bowl until smooth and creamy, about 2-3 minutes with a small whisk or spoon.
  5. Add the sugar, lemon juice, and a pinch of salt to the cream cheese, then whisk until the mixture is smooth and slightly fluffy, with no lumps.
  6. Gently fold the whipped heavy cream into the cream cheese mixture, using a spatula, until fully combined and airy.
  7. Spoon the filling over the chilled crusts, smoothing the tops with a spatula for a clean finish.
  8. Cover the tray with plastic wrap and refrigerate for at least 2 hours, or until the cheesecakes are set and firm to the touch.
  9. Once set, decorate the mini cheesecakes with fresh berries or your favorite toppings just before serving for a splash of color and flavor.
  10. Serve these creamy, tangy treats chilled, and enjoy the perfect bite-sized indulgence that’s quick to make and irresistibly satisfying.