This is the best mini cheesecake recipe! It's a simple recipe for creamy, no bake, mini cheesecakes with graham cracker crusts, topped with fresh berries.
This no bake dessert is perfect for special occasions and especially summer! This is the perfect dessert to make for all your summer BBQs, Memorial Day, 4th of July and Labor Day. The best part about these delicious cheesecakes is that they're super easy to make. You can have the cheesecakes prepared and ready to chill in under an hour!
If you're looking for other cheesecake recipes, try my lemon cheesecake, coffee cheesecake, Biscoff cheesecake, chocolate cheesecake or salted caramel cheesecake!
Why You'll Love These Individual Cheesecakes
They're super cute- Mini desserts are automatically cuter right?
It's an easy recipe to make- You can whip them up in under an hour!
They're super creamy- The cheesecake filling is so light and has the best fluffy texture. Each bite truly melts in your mouth.
They have a delicious and sweet graham cracker crust- The crunch from the crust pairs perfectly with the creamy filling.
They are prefect for summer- The cheesecake batter is super light and paired with the berries, it's perfect for a hot summer day.
Simple Ingredients for Mini Cheesecakes
- Graham Crackers- used to make the delicious crust
- Sugar- used to sweeten the crust
- Unsalted Butter- used to hold the crust together
- Cream Cheese- make sure you're using brick style, full-fat cream cheese, not spreadable, whipped cream cheese, and make sure that it is at room temperature
- White Chocolate- I recommend using high quality white chocolate bars, like Lindt or Ghirardelli, used to sweeten the cheesecake
- Vanilla Extract- adds a sweet note to the cheesecake
- Heavy Cream- is whipped and folded into the cheesecake batter making it extra light and fluffy
- Berries- optional, for toping the cheesecake with
Step by Step Instructions
Please see the recipe card below for complete measurements.
STEP ONE: Add the graham cracker crumbs, sugar and melted butter to a large bowl, then stir to combine together.
STEP TWO: Press the graham cracker crumbs into the bottoms of 8 lightly greased, 4 inch tart pans. Transfer to a baking sheet and bake the crusts for 10 minutes at 350 degrees.
STEP THREE: To make the no bake cheesecake filling, add the cream cheese to a large bowl. Mix it with an electric mixer on medium speed just until it is smooth with no lumps, about 1 minute. (You can also use a stand mixer if you prefer.)
STEP FOUR: Add in the melted and slightly cooled white chocolate and vanilla, then mix on low speed just until combined. Scrape the sides of the bowl with a rubber spatula as necessary.
STEP FIVE: Add the heavy cream to a separate bowl. Whip the heavy whipping cream on high speed until soft peaks form, then gently fold it into the cream cheese mixture with a rubber spatula.
STEP SIX: Use an ice cream scoop to scoop the cheesecake batter to the prepared crusts. Gently smooth each out with a mini offset spatula. Transfer the cheesecakes to the fridge to chill for at least 4 hours, or overnight. (I like to keep them on the baking sheet and use another baking sheet turned over to cover them.)
STEP SEVEN: Once the cheesecakes have chilled, gently push on the bottoms of the mini tart pans to release them from the pans. Transfer the cheesecakes to a serving plate. Top with berries and enjoy!
FAQs
How do I store the cheesecakes? Store leftovers in an airtight container in the fridge for up to 4 days. (I like to use a cake carrier.)
What can I top the cheesecakes with? If you're looking for something a little more decadent than just fresh fruit, try cherry pie filling, salted caramel sauce, lemon curd, chocolate ganache or chocolate chips on top!
Why didn't my cheesecakes set? Too much mixing or not enough chilling time could be the reasons why your cheesecakes didn't set. Gently mix and chill for at least 4 hours for perfectly set cheesecakes.
Can I use cool whip instead of whipped cream? No, I really recommend sticking to the recipe and using heavy whipping cream that has been whipped into soft peaks. Otherwise the cheesecake won't set properly.
Can this be made into a full size cheesecake? See my no bake cheesecake recipe instead!
Can I use Oreo cookies or vanilla wafers for the crust? Yes! Use the same amount in grams (240 g) as you would the graham crackers.
Pro Tips
Use a food processor to grind your graham crackers into fine crumbs.
Make sure you're using room temperature cream cheese. This will make it easy to blend into a smooth filling.
Use a spoon to tightly pack the graham cracker crumbs into the bottom of the tart pans. This will ensure that the crust really sticks together.
For best results let the cheesecakes chill in the fridge for at least 4 hours. This will give them ample time to set up properly.
Don't over mix your batter. Mix just until the cream cheese isn't lumpy, and just until the other ingredients are combined. Gently fold in the whipped cream. If you mix the batter too much the cheesecake won't set properly.
Other Recipes to Try
If you make these mini cheesecakes please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
📖 Recipe
Mini Cheesecakes
Ingredients
For the Crust
- 16 (240 g) graham crackers, full sheets
- 10 tablespoon (140 g) unsalted butter, melted
- 2 tablespoon (25 g) granulated white sugar
For the Cheesecake
- 8 oz (226 g) cream cheese, softened
- 6 oz (170 g) white chocolate bars, chopped
- 1 ½ teaspoon vanilla
- ½ cup (120 ml) heavy whipping cream, cold
- berries for topping
Instructions
For the Crust
- Preheat the oven to 350 degrees. Lightly spray 8 4-inch tart pans with non stick spray.
- Pulse the graham crackers in a food processor until finely ground.16 (240 g) graham crackers, full sheets
- Add the graham cracker crumbs, melted butter and sugar to a large bowl, then stir to combine together.2 tablespoon (25 g) granulated white sugar, 10 tablespoon (140 g) unsalted butter, melted
- Evenly distribute the crumbs between the eight mini tart pans. Press the crumbs onto the bottom and up the sides of the pans. (It helps to use a spoon.)
- Transfer the crusts to a baking sheet and bake for 8-10 minutes. Remove from the oven and let cool completely while working on the cheesecake filling.
For the Cheesecake
- Melt the white chocolate over a double boiler and let it cool slightly.6 oz (170 g) white chocolate bars, chopped
- Add the cream cheese to a large bowl. Mix it with an electric mixer on medium speed just until it is smooth with no lumps, about 1 minute. (You can also use a stand mixer if you prefer.)8 oz (226 g) cream cheese, softened
- Add in the melted and slightly cooled white chocolate and vanilla, then mix on low speed just until combined.1 ½ teaspoon vanilla
- Add the heavy cream to a separate bowl. Whip the heavy whipping cream on high speed until soft peaks form.½ cup (120 ml) heavy whipping cream, cold
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula.
- Use an ice cream scoop to scoop the cheesecake batter into the prepared crusts. Gently smooth each out with a mini offset spatula.
- Transfer the cheesecakes to the fridge to chill for at least 4 hours, or overnight. (I like to keep them on the baking sheet and use another baking sheet turned over to cover them.)
- Once the cheesecakes have chilled, gently push on the bottoms of the mini tart pans to release them from the pans. Transfer the cheesecakes to a serving plate. Top with berries and enjoy!berries for topping
I used brand new tartlet pans that say they are non-stick, but they're NOT! Make sure you butter these smaller tart pans so you can remove them, otherwise you're left with a mess. My larger tart pans do not ever stick.