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.
Ingredients
For the Crust
- 16 (240 g) graham crackers, full sheets
- 10 tbsp (140 g) unsalted butter, melted
- 2 tbsp (25 g) granulated white sugar
For the Cheesecake
- 8 oz (226 g) cream cheese, softened
- 6 oz (170 g) white chocolate bars, chopped
- 1 1/2 tsp vanilla
- 1/2 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 tbsp (25 g) granulated white sugar, 10 tbsp (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 1/2 tsp vanilla
- Add the heavy cream to a separate bowl. Whip the heavy whipping cream on high speed until soft peaks form.1/2 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
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