Why make mini cheesecakes
Mini cheesecakes give you everything people like about the full-size version with none of the slicing. Each one is its own portion, they travel well, and they chill faster than a whole cake because the filling is shallower. A no-bake version also skips the water bath and the cracks that sometimes come with baked cheesecake.
This recipe makes roughly 12 mini cheesecakes in a standard muffin tin. Plan about 25 minutes of hands-on time plus chilling.
Ingredients and equipment
Crust
- About 1 1/2 cups graham cracker crumbs
- About 6 tablespoons butter, melted
- 2 tablespoons sugar (optional)
Filling
- 8 oz (1 block) full-fat cream cheese, softened
- About 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- About 1 cup cold heavy cream, whipped to stiff peaks (or a similar amount of thawed whipped topping)
Strawberry topping
- About 1 1/2 cups chopped fresh strawberries
- 2 to 3 tablespoons sugar
- 1 teaspoon lemon juice
- Optional: 1 teaspoon cornstarch mixed with 1 tablespoon water, for a thicker cooked sauce
Equipment: 12-cup muffin tin, paper liners, electric mixer, small saucepan (for the cooked sauce), piping bag or zip bag (optional).
How to make no-bake mini strawberry cheesecakes
- Prep the pan. Line the muffin tin with paper liners. Silicone liners also work and can be easier to peel.
- Make the crust. Stir the crumbs, butter and sugar until evenly moist. Press about 1 tablespoon into the base of each liner, packing firmly with the back of a spoon or a small glass. Chill while you make the filling.
- Beat the cream cheese. In a large bowl, beat the softened cream cheese, powdered sugar and vanilla until completely smooth, with no lumps.
- Whip the cream. In a separate bowl, whip the cold cream until it holds stiff peaks.
- Fold. Stir a spoonful of whipped cream into the cream cheese to loosen it, then gently fold in the rest until just combined.
- Fill. Spoon or pipe the filling over the crusts and smooth the tops.
- Make the strawberry sauce. For a simple topping, toss the chopped strawberries with the sugar and lemon juice and let them sit until juicy. For a cooked sauce, simmer the berries with sugar and lemon juice for a few minutes, stir in the cornstarch mixture and cook until thickened. Cool completely.
- Chill and top. Refrigerate the cheesecakes for at least 3 to 4 hours, or until firm, then spoon the strawberries on top just before serving.
Tips for firm, neat minis
- Soften the cream cheese, but keep the cream cold. Warm cream will not whip, and cold cream cheese stays lumpy.
- Do not overbeat the cream. Stop at stiff peaks to avoid a grainy texture.
- Press the crust well. A loose crust is the most common reason minis fall apart when unwrapped.
- Cool the sauce fully before it touches the filling, otherwise it can melt the surface.
- Want them set sooner? Some cooks place the tray in the freezer for a short time to firm them up. Watch it carefully and do not let the cheesecakes freeze solid unless you plan to store them that way.
- Why do baked mini cheesecakes sink? That is a baked-cheesecake problem caused by cooling too quickly. No-bake versions do not sink in the same way, but a loose or under-whipped filling can slump.
Variations
- Strawberry crunch: Top with crushed freeze-dried strawberries mixed with crushed vanilla wafers or cookie crumbs for a crunchy finish. Freeze-dried strawberries can be ground into a powder.
- Cookie crusts: Use chocolate sandwich cookies, vanilla wafers or shortbread instead of graham crackers.
- Other fruit: Try blueberries or raspberries. For a peach version, see our easy no-bake peach dessert.
- Lemon twist: Fold a little lemon zest into the filling, or see our individual no-bake lemon cheesecakes.
- Fewer ingredients: If you want a simpler base, our 3-ingredient cream cheese desserts guide explains the basic filling in detail.
Storage and make ahead
Store the cheesecakes covered in the refrigerator, ideally without the fresh strawberry topping until close to serving. For a crowd-size version, try our strawberry layered dessert with cream cheese. Many no-bake cheesecakes keep for around three days, though they are at their best sooner. They also freeze well: freeze on a tray until firm, then wrap or transfer to an airtight container, and thaw in the refrigerator. Because they contain dairy, do not leave them out for more than about 2 hours.
FAQ
Is baked or no-bake cheesecake better?
It depends on what you want. Baked cheesecake is denser and more custard-like. No-bake is lighter, quicker and avoids the oven.
How long does no-bake cheesecake take to set?
Usually at least 3 to 4 hours in the refrigerator. Overnight gives the most reliable results.
What are the ingredients for strawberry crunch cheesecake bites?
Typically a cookie or graham base, a cream cheese filling, and a topping of strawberry plus a crunchy crumb, often made from crushed freeze-dried strawberries and cookies.
How can I make a cheesecake quickly?
Use mini portions in a muffin tin, as above. Smaller servings chill faster than a full-size cake.