Description
Delight in these No Bake Mini Cheesecakes that are creamy, smooth, and topped with a luscious cherry sauce. Perfectly portioned in cupcake liners or ramekins, this easy recipe requires no oven time and is ideal for a quick, impressive dessert. With a buttery graham cracker crust and a light, fluffy cheesecake filling, these treats are sure to be a crowd-pleaser.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs (12 whole crackers)
- 1 Tbsp granulated sugar
- 8 Tbsp unsalted butter (1 stick, melted)
Cheesecake Filling
- 16 oz cream cheese (2 blocks, 8 oz each, room temperature)
- 2/3 cup granulated sugar
- 2 Tbsp sour cream
- 2 Tbsp lemon juice (freshly squeezed)
- 1 cup heavy whipping cream
Cherry Topping
- Cherry Sauce (ingredients for cherry sauce not specified in original recipe but typically includes cherries, sugar, cornstarch, lemon juice)
Instructions
- Prepare the Muffin Tin: Line your muffin tin with paper liners. If you don’t have enough space to make 14 mini cheesecakes, use ramekins for the extra 2.
- Make the Crust: In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture is evenly moistened. Divide the crumb mixture evenly between the paper liners, pressing firmly to form an even crust layer.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar on medium-high speed with an electric mixer for about 3 minutes until the mixture is fluffy and smooth. Scrape down the sides as necessary.
- Add Sour Cream and Lemon Juice: Add sour cream and freshly squeezed lemon juice to the cream cheese mixture and beat for another minute until fully combined.
- Whip the Cream: Clean the mixer attachments and in a separate bowl, whip the heavy cream on medium-high speed for about 3 minutes until stiff peaks form.
- Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, making sure to scrape the bottom to mix evenly without deflating the whipped cream.
- Fill the Liners: Evenly divide the cheesecake filling among the cupcake liners using a scoop. Smooth the tops with a spoon so they are level with the liners.
- Refrigerate: Chill the mini cheesecakes in the refrigerator for at least 6 hours or preferably overnight. Cover with plastic wrap after a couple of hours to prevent drying.
- Prepare Cherry Sauce: Make the cherry topping sauce and allow it to cool to room temperature before refrigerating until ready to serve.
- Serve: Remove the paper liners carefully from the chilled mini cheesecakes and spoon the cooled cherry sauce over the top. Serve immediately and enjoy!
Notes
- For best results, allow the cream cheese to come to room temperature before mixing to ensure a smooth, lump-free filling.
- If you don’t have a muffin tin, ramekins or small jars can be used as an alternative for mini cheesecakes.
- You can customize the topping with fresh berries or other fruit sauces if preferred.
- The cherry sauce recipe is not specified; a simple cherry topping can be made by simmering pitted cherries with sugar, a little lemon juice, and cornstarch until thickened.
- These cheesecakes are best served within 2-3 days when kept refrigerated.
