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.
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 ¼ 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.