These delicious Philadelphia no bake mini cheesecakes are super simple to make. Smooth, creamy, and with a buttery graham cracker crust, they make a delightful bite-sized dessert that’s perfect for any celebration and holiday.
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Delicious no bake cheesecake bites
While we already have a full Philadelphia no bake cheesecake recipe on our site, sometimes I like to whip it up in muffin cups instead of a springform pan. There’s just something about bite-sized desserts that is so enticing and satisfying.
I love this straightforward yet delicious mini no bake cheesecake recipe for its creamy texture, decadent flavors, and convenience.
Using only a few basic ingredients and minimal equipment, these tiny cheesecakes are formed in a muffin pan and set up in the fridge instead of the oven. I just know you’ll adore serving and eating this lovely treat!
And from more full-size cheesecake desserts, you should try our classic Philadelphia cheesecake recipe, strawberry cheesecake, and chocolate cheesecake next.
Philadelphia no-bake mini cheesecakes are filled with so many delicious flavors. It’s seriously one of my favorite no-bake desserts – you really can’t go wrong. Please refer to the recipe card below for exact measurements.
- Graham cracker crumbs + brown sugar + melted butter make up the base of the crust. You can use premade graham cracker crumbs or blitz a few sheets of graham crackers in a food processor or blender.
- Philadelphia cream cheese is the most important part of the filling. Be sure to use full-fat block-style cream cheese – the recipe doesn’t work well with low-fat cream cheese or cream cheese from a tub. And let your cream cheese soften on the counter for 30 minutes before use.
- Sour cream gives these mini no bake cheesecakes a tangy flavor and ensures the filling doesn’t turn out too dense.
- Heavy cream helps to stabilize the filling and gives you all the richness you want. Your cream should be very cold, so it whips up properly.
- Vanilla extract adds depth of flavor and that classic, homey flavor we all love about homemade cheesecake.
- Lemon zest adds a bright lemon note and amplifies the tang. Freshly grated zest will taste best.
How to make Philadelphia mini no bake cheesecakes
Not only is this no bake mini cheesecake recipe easy to make, but it only takes 20 minutes active time. It will be a huge hit at parties and family get together. Here’s the low-down:
#1: Make crust
- Mix the crust. Add the graham cracker crumbs, brown sugar, and melted butter to a large mixing bowl. Mix well, until the crumbs are fully moistened.
- Mold the crust. Line a regular, 12-hole muffin pan with paper liners. Evenly distribute the crust into the liners. Press the mixture down with the bottom of a drinking glass so the crust is packed and molded firmly.
- Bake the crust (optional). Bake the crust for 5 minutes in a preheated 350°F / 180°C / gas mark 4 for 5 minutes. Though this step is optional, I recommend a quick 5 minutes in the oven because baking makes the crust firmer. But if you don’t want to bake the crust, feel free to skip this step.
#2 Create filling
- Make the cheesecake filling. Combine the softened cream cheese, granulated sugar, sour cream, vanilla extract, and lemon zest in a large mixing bowl. Mix on medium speed until well smooth and creamy. Scrape down the sides of the bowl with a rubber spatula as needed.
- Whip cream. Pour the heavy cream into a cold mixing bowl and beat with an electric mixer until stiff peaks form, about 3 minutes. Next, gently fold in the whipped cream until combined. Mix slowly so you don’t deflate all the air in the cream.
- Fill the crust. Spoon the filling onto the crust and use the back of the spoon to smooth out the tops so they are flat. You need about 2 tablespoons per cake. Alternatively, transfer the filling into a disposable piping bag or a large zip-top plastic bag, snip off the tip, and pipe the mixture into each mini crust.
#3: Chill & decorate
- Refrigerate until set. Place the pan in the fridge for at least 4 hours (and up to 2 days).
- Garnish & serve. When the mini cheesecakes are firm, remove them from the pan. If desired, top each cheesecake with a tablespoon of berry sauce and top with fresh fruit. Enjoy!
Tips for success
My Philadelphia no-bake mini cheesecake recipe is simple to whip up. I will share a few tips to help you perfect this recipe.
- Soften the cream cheese to room temperature: Softening ensures the cream cheese incorporates well with the other ingredients, and you don’t end up with lumpy filling, but a smooth texture throughout. If you don’t have time to let the cream cheese warm on the counter, put the packages of cream cheese in a tiptop bag and submerge in a warm water bath for 10 minutes.
- Use full-fat heavy cream: Heavy cream with at least 36% fat content or higher will create a thick, rich filling, which is a plus in a no-bake cheesecake. Unlike the cream cheese, the heavy cream must be cold.
- Work gently when folding the whipped cream into the cream cheese mixture. Overmixing and harsh stirring can cause the air in the whipped cream to deflate.
- Allow enough time to firm up: Giving the individual no-bake cheesecakes enough time to fully set is very important. 4 hours is the minimum – taking them out too soon will give you runny cheesecake. I recommend serving the cheesecakes straight from the fridge for the best taste and texture.
- Don’t try to freeze them: Please don’t pop your mini cheesecakes in the freezer to speed up the chilling process because it will result in the filling and crust being too hard.
Substitutions & add-ins
- Add nuts: Add 1/4 cup chopped pecans or walnuts to the crust for a bit of crunch and a nutty taste.
- Season the crust: Season the crust with 1/2 teaspoon of ground cinnamon for a lovely warm taste.
- Try different cookies: You can vary the base of these XX by swapping the graham crackers for vanilla wafers, Oreos, shortbread, or other cookie flavors.
- Swap in yogurt: You can replace the sour cream with an equal amount of Greek yogurt or full-fat yogurt.
- Add chocolate: Swirling a tablespoon of chocolate ganache into the filling of each mini cheesecake will give the dessert the tasty chocolate twist.
- Make it gluten-free by substituting gluten-free graham crackers. They can be found at most supermarkets.
Philadelphia no bake mini cheesecakes is an incredibly versatile dessert as they go with everything, from berries to fruits and chocolate. Here are some delicious ways to enjoy them:
- Fruit: Top the mini cheesecake with fresh berries, homemade strawberry jam, nectarine compote, or your favorite pie filling. I especially love a combination of strawberries, raspberries, and blueberries.
- Fruit sauce: To make the fruit sauce you see in the photos, puree 2 1/2 cups mixed berries with 3 tablespoons of sugar and spoon it onto each cheesecake.
- Cream: Pipe some sweetened whipped cream or Chantilly cream on them. They also taste delicious with a scoop of ice cream such as strawberry, chocolate, or candied pecan.
- Caramel: A spoonful of dulce de leche or caramel sauce and a sprinkle of Maldon sea salt flakes.
- Chocolate: Top them with hot fudge sauce, ganache, or chocolate shavings, and serve them with brownies.
- Cookies: Pair these no-bake cheesecake bites with chewy chocolate chip cookies, sugar cookies, or Bisquick peanut butter cookies.
- Make-ahead: This Philadelphia no bake mini cheesecake recipe is great to make ahead. Pipe the filling into the prepared crusts and put it in the refrigerator to set 1 to 2 days ahead of time. You can leave it in the fridge until you’re ready to garnish and serve them.
- Store: These small no bake cheesecakes will stay fresh in the refrigerator for 4 to 5 days. Store them in an airtight container so they don’t take on any funky smells from the fridge.
- Freeze: For a longer shelf life, freeze the mini cheesecakes. They will keep in a freezer-friendly container for up to 3 months. Thaw in the fridge.
What are Philadelphia mini no bake cheesecakes?
Mini no bake cheesecakes are exactly that: small cheesecakes made without an oven, but with plenty of Philadelphia cream cheese. The filling is similar to cheesecake mousse and has a light, airy texture thanks to whipped cream.
The mixture is spooned over a graham cracker base and pop into the refrigerator, where the eggless cheesecake filling firms up beautifully. It’s magical.
How long do individual no-bake cheesecakes take to set in the fridge?
I recommend chilling your mini cheesecakes for at least 4 hours, but overnight is even better. They take less time than a full-size cheesecake, but you still want to allocate adequate time for them to fully set.
They also taste best when you serve them straight from the refrigerator. They are smaller than a whole cheesecake and soften much quicker once they are taken out of the fridge.
Do no bake mini cheesecakes get firm?
Yes, the cream cheese and whipped cream combine to create a texture that firms up nicely. It doesn’t need any eggs or baking, just a few hours in the fridge.
Reasons to make Philadelphia no bake mini cheesecakes
- Taste: The cheesecake filling tastes sweet and tangy with a lovely vanilla note. It’s spooned into a graham cracker crust that’s wonderfully buttery.
- Texture: Thick and velvety rich, these no bake mini cheesecakes are positively decadent. The added crunch from the graham cracker crust is the perfect complement to the creaminess.
- Ease: This no bake cheesecake bites recipe is so simple to make that you’ll find yourself making it time and again.
- Time: While the entire recipe takes about 5 hours, the actual active prep time is barely over 20 minutes. Perfect when you need to whip up an impressive dessert fast.