From the Cook
From the Cook
From the Cook
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Warning0 allergens identified
No Bake Mini Cheesecakes
Graham Cracker Crust
No Bake Filling
Graham Cracker Crust
1
If you're using a mini cheesecake pan, spray the bottoms with a very light layer of baking spray. (If you're using standard cupcake pans, add paper liners to each cup.) Set aside.
2
Break up the graham crackers and add them to the bowl of a food processor. Pulse until you have about 2 1/3 cups (240 grams) of semi-fine crumbs. Add the sugar, melted butter, and a pinch of Kosher salt. Pulse until the graham crackers are finely ground and the mixture clumps together.
3
Evenly divide the graham cracker mixture into the cheesecake cups, about 2 1/2 Tablespoons per cup (or 2 tablespoons per cupcake liner). Using a pastry tamper or clean fingers, press the mixture evenly into the bottom of the cups. Refrigerate the crusts while you prepare the filling.
No Bake Filling
1
Pour the cold heavy whipping cream into a large mixing bowl. Using a hand mixer or stand mixer with a whip attachment, whip the cream into stiff peaks. Spoon the whipped cream into a bowl and set aside.
2
Then, add the cold cream cheese, sugar, and powdered sugar to the same mixing bowl. Using beaters or a paddle attachment, beat the mixture until it's smooth and there are no more lumps. Scrape down the sides of the bowl, as needed.
3
Add the lemon zest, lemon juice, vanilla bean paste or extract, and sour cream. Beat the filling for another 2-3 minutes on medium-high speed until the mixture is very smooth.
4
Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture about 1 cup at a time. Work slowly so that you don't deflate the whipped cream! Continue folding until there are no more streaks of whipped cream.
Assemble
1
Using a #20 cookie scoop, divide the filling between the crusts, about 3-4 tablespoons each. Evenly smooth the tops with a rubber spatula or butter knife. It doesn't have to be perfect!
2
Cover the pan and refrigerate the cheesecakes for at least 4 hours, but preferably overnight. The longer the cheesecakes chill, the better the texture will be.
3
Once the filling is set, use a butter knife to gently release the cheesecakes from the pan. Add toppings if desired and enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Cream Cheese 🧈Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that incorporates air properly for a fluffy texture.
- Butter-to-Cookie Ratio 🍪Use a 1:2 ratio of melted butter to crushed graham crackers, then press firmly into cupcake liners using the bottom of a measuring cup for an even, compact crust that won't crumble.
- Whip Heavy Cream Separately 🍋Whip heavy cream to stiff peaks before folding into the cheesecake mixture as the last step—this preserves airiness and creates that signature fluffy mousse-like texture.
- Lemon Zest at the End ✨Add lemon zest after mixing the filling to preserve its bright, fresh aroma and prevent it from becoming bitter when combined with acidic ingredients.
- Strategic Chill Timing ❄️Chill the assembled cheesecakes for at least 4 hours (ideally overnight) to allow flavors to meld and the filling to set completely for clean, professional-looking slices.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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