Mini No-Bake Cheesecakes

By Sally's Baking Recipes · 270 min

Ingredients

Instructions

1. Line two 12-cup muffin pans with cupcake liners, leaving room in the fridge for both.
2. If the graham crackers are not yet crumbs, blitz them in a food processor into fine crumbs. Mix in the brown sugar and melted butter until it resembles wet sand. Press 1½ tablespoons of this mixture firmly into each liner using the back of a spoon.
3. Optional: bake the crusts at 350°F (177°C) for 5 minutes, then let them cool for 10 minutes before adding the filling. Skipping this step makes the crust more crumbly.
4. Whip the cold heavy cream to stiff peaks on medium-high speed, about 3 minutes, and set aside.
5. Beat the cream cheese and granulated sugar on medium speed until smooth. Add the sour cream, lemon juice and vanilla and beat on medium-high for about 1 minute until smooth, with no lumps.
6. Gently fold the whipped cream into the cheesecake filling until combined, taking care not to deflate it.
7. Spoon or pipe about 2 tablespoons of filling over each crust and smooth the tops flat with the back of a spoon.
8. Refrigerate in the pans for at least 3 hours and up to 2 days. If chilling for more than 3 hours, cover with foil or plastic wrap.
9. Keep refrigerated until serving. The cheesecakes start to soften and stick to the liners after about 30 to 60 minutes at room temperature.
10. Store leftovers covered in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

LemonCreamBrown sugarHeavy creamCream cheeseSour creamGraham cracker