Mini No-Bake Cheesecakes
These mini no-bake cheesecakes are formed in a muffin pan. Using only a few basic and delicious ingredients, these tiny cheesecakes set up in the refrigerator instead of the oven. They’re extra creamy and lightly sweetened just like my regular no-bake cheesecake!
Recipes from sallysbakingaddiction.com
Ingredients
Graham Cracker Crust
- 2 cups (200g) graham cracker crumbs (about 12–14 full sheet graham crackers)
- 1/3 cup (67g) packed light or dark brown sugar
- 1/2 cup (8 Tablespoons; 115g) unsalted butter, melted
Filling
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- two 8-ounce bricks (16 oz) full-fat PHILADELPHIA Cream Cheese, softened to room temperature
- 1/3 cup (67g) granulated sugar
- 2 Tablespoons (30g) sour cream or plain yogurt, at room temperature
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- optional: your desired toppings (see recipe note)
Instructions
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