Go Back
close up of a mini cheesecake with other mini cheesecakes around

Mini Cheesecakes

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.
5 from 5 votes
Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 35 minutes
Course Dessert
Cuisine American
Servings 8 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
Keyword 4th of July, 4th of July dessert, cheesecake, labor day dessert, Memorial Day, mini cheesecakes, summer dessert
Tried this recipe?Let us know how it was!