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Smooth and creamy, these no bake mini cheesecakes take 10 minutes to prep using simple ingredients. They are the perfect bite-sized treats for parties or any day.

A close up shot of mini cheesecake topped with berries and sliced almonds.
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Reasons to love No Bake Mini Cheesecakes

  • Quick and easy to make – requires 10 minutes of prep time and no baking required
  • Made with simple ingredients
  • Absolutely delicious! You’ll love the smooth and creamy texture and the slightly tangy and sweet flavor.
  • Customizable – Top individual cheesecakes with sauces, fruits, nuts, seeds, etc. You can even add any of these these to the creamy cheesecake filling.
  • Easy to serve – mini cheesecakes are the perfect size for individual servings. There’s no need to slice or portion out a larger cheesecake.
  • A great make-ahead dessert

And if you are searching, here’s a healthy cream cheese frosting that’s perfect for cakes, cupcakes, cookies, and more!

Ingredients

All the ingredients laid out on a white background.

I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

  • Graham crackers – you will need 7 full sheets.
  • Dates – Add a subtle sweetness as well as help the crust bind since it’s not baked. Without, you will end up with crumbly crust. If your dates seem dry and hard, soak them first in hot water for at least 5 minutes to rehydrate them. Drain, pat dry, then add to the food processor.
  • Cream cheese – be sure to use the block, not one that comes in a tub. I highly recommend choosing full fat cream cheese for the best flavor and texture.
  • Greek yogurt – will add a slightly tangy flavor as well as a boost of protein and healthy fat.
  • Lemon – You will need both lemon juice and zest. It truly makes all the difference but if you don’t like lemon-y cheesecakes, add just 1 teaspoon of lemon zest. I don’t recommend skipping it entirely.

Step-by-Step Instructions

A four image collage of how to make the cheesecake crust.
A two image collage of how to make the cream cheese filling.
  1. In a food processor, add the graham crackers and pulse into a fine crumb.
  2. Add dates and melted butter
  3. Pulse until well combined.
  4. Line a 12-cup muffin pan with cupcake liners. Spoon about 2 tablespoons of graham cracker crumbs into each liner. Press down firmly using the bottom of a 1/4 cup measuring cup (it’s the perfect size for this). Place the pan in the freezer for at least 30 minutes.
  5. Add the softened cream cheese and the rest of the filling ingredients into the food processor and blend until smooth.
  6. Spoon about 1.5-2 tablespoons of the cream cheese mixture on top of the crust. Smooth the top and refrigerate for at least 8 hours.

Variations

  • Want to switch up the crust? Instead of graham crackers, try using your favorite cookie, like vanilla wafers, shortbread cookies, oreos, or digestive biscuits.
  • Desire a different flavor for the cheesecake batter? Instead of plain yogurt, try using flavored yogurt, like this easy blueberry yogurt, strawberry yogurt, mango yogurt, or peanut butter yogurt.
  • Add crushed freeze dried strawberries or other fruit to the filling for a fruity cheesecake.

Expert Tips

An overhead shot of 6 mini cheesecakes topped with berries and sliced almonds.
  • Plan ahead. While this is a super easy recipe, it is best to make a day in advance or refrigerate for at least 8 hours so the cream cheese sets completely.
  • If you desire a crispier, sturdier crust, you can bake at 350°F for 5 minutes.
  • Be sure to use room temperature cream cheese. It will blend more easily and smoothly.
  • I find that the amount of cream cheese filling is perfect if serving to young kids or you prefer an equal ratio of crust to cheesecake layer. However, if you like more filling than crust, feel free to double the filling recipe.
  • Use paper liners for easy removal and storage. And don’t worry! The filling will not stick to the liners when peeling.
  • To make ahead- assemble, cover the pan and refrigerate. Add the toppings right before serving.

Favorite Toppings

These mini cheesecakes are delicious on their own, but if you’d like to invite more fun and variety or you’re serving for a special occasion, here are some toppings to elevate them even more.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw in the fridge overnight.

Frequently Asked Questions

What is the difference between no-bake and baked cheesecake?

Baked cheesecakes typically have a denser, creamier texture, while no bake cheesecakes tend to be lighter and fluffier. No bake cheesecakes also require less preparation time and are easier to make.

Do no bake mini cheesecakes need to be refrigerated?

Yes! After assembling, the cheesecakes will need to be refrigerated for at least 8 hours to set. It’s the perfect make ahead dessert.

What is the best pan for mini cheesecakes?

I personally like to use a regular-sized muffin tin but you can use a mini muffin tin too.

More Bite-Sized Treats

Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

5 from 5 votes

No Bake Mini Cheesecakes

Smooth and creamy, these no bake mini cheesecakes take 10 minutes to prep using simple ingredients. They are the perfect bite-sized treats for parties or any day.
Prep Time: 10 minutes
5 hours
Total Time: 5 hours 10 minutes
Servings: 12
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Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Equipment

Ingredients 

Crust

  • 7 graham cracker sheets (full sheets)
  • 3 tablespoons butter, melted
  • 2-3 medjool dates

Cheesecake

  • 8 ounces cream cheese, softened to room temperature
  • 1/4 cup Greek yogurt
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla

Instructions 

  • In a food processor, add the graham crackers and pulse into a fine crumb. Add dates and melted butter and pulse until well combined.
  • Line a 12-cup muffin pan with cupcake liners. Spoon about 2 tablespoons of graham cracker crumbs into each liner. Press down firmly using the bottom of a 1/4 cup measuring cup (it's the perfect size for this).
  • Place the pan in the freezer for at least 30 minutes.
  • Add the softened cream cheese and the rest of the filling ingredients into the food processor and blend until smooth.
  • Spoon about 1.5-2 tablespoons of the cream cheese mixture on top of the crust. Smooth the top and refrigerate for at least 8 hours.

Notes

  • If you desire a crispier, sturdier crust, you can bake at 350°F for 5 minutes.
  • Be sure to use room temperature cream cheese. It will blend more easily and smoothly.
  • I find that the amount of cream cheese filling is perfect if serving to young kids or you prefer an equal ratio of crust to cheesecake layer. However, if you like more filling than crust, feel free to double the filling recipe.
  • Use paper liners for easy removal and storage

Nutrition

Calories: 146kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Fiber: 1g | Sugar: 7g | Calcium: 34mg | Iron: -1.6mg
Like this recipe? Rate and comment below!

About Min

Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

5 from 5 votes (4 ratings without comment)

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Recipe Rating




5 Comments

  1. Can’t wait to make this to help my teeny tiny toddler gain weight (and me!) but I don’t have Greek yogurt. I have regular whole milk yogurt or sour cream — would one of those work and if so, which would you use?

  2. These are so good! My 2yo child ate 3 at one go! He wanted more but I had to stop him. I’ll make this again and add in some chocolate for myself 😉 thank you Min.

  3. 5 stars
    These where SUPER yummy! I doubled the filling and refrigerated them overnight. My only issue was they were super hard getting out of the cupcake pan! The paper tore off and got into the cheesecake. Do you think I could do this in a silicone cupcake pan next time (minus the paper wrapper?) thanks so much – I just adore all your recipes!

    1. I’m so glad you enjoyed these! And sorry that happened to you. Yes silicone pan would work well!