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.
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 anice 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
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