Why You’ll Love No‑Bake Mini Cheesecakes Recipe

You’ll love the creamy, no‑bounce filling—it’s rich yet smooth and doesn’t require oven time.
You get endless topping possibilities, so you can mix and match flavors in the same batch (fruit compotes, caramel, chocolate, etc.).
They’re make‑ahead friendly, which makes them ideal for prepping in advance for gatherings or busy weeks.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
• ½ cup salted butter, melted
• 2 cups graham cracker crumbs

For the cheesecake filling:
• 16 oz cream cheese, softened at room temperature
• 1 cup granulated sugar
• 3 Tbsp sour cream, room temperature
• 2 tsp vanilla extract
• 2 tsp lemon juice (or up to ~2 Tbsp to taste)
• 2 cups cold heavy cream
• ¼ cup powdered sugar
• 2 tsp vanilla extract

Directions

Prepare your jars or muffin tin (if using jars, no prep needed; for muffin tin, line with cupcake liners).
Stir together melted butter and graham cracker crumbs until combined; press ~2 Tbsp crust into each jar (or ~1½ Tbsp if using muffin wells).
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and lemon juice; mix until just combined.
In a separate bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, aiming to preserve the airiness.
Fill each jar or muffin well with the cheesecake mixture (you can pipe it using a piping bag or snipped zip‑lock bag). Leave room on top for your desired toppings.
Add your topping or alternate layers of filling and topping if you like.
Chill in the refrigerator for at least 20‑30 minutes before serving (or up to 24 hours).

Servings and timing

Prep time: ~25 minutes
Cook time: 0 minutes (no baking)
Total time: ~25 minutes
Servings: 10‑12 jars

Variations

Use gluten‑free graham crackers to make the crust gluten‑free.
Swap in dairy‑free alternatives for the cream cheese/heavy cream if needed.
Use different crust bases: vanilla wafers, digestive biscuits (UK), or even Oreo cookies for a chocolate crust.
Alternate toppings: cherry compote, strawberry compote, blueberry sauce, lime curd, salted caramel, pecan pie topping, pineapple sauce, chocolate ganache, etc.
Instead of jars, fill muffin cups (via liners) for a fun mini dessert format; note you may need to adjust quantities.

Storage/Reheating

Store leftover mini cheesecakes in an airtight container or covered with plastic wrap in the fridge for 2‑3 days.
If stored with the topping, keep the jars covered to maintain freshness.
These are served chilled—there’s no reheating needed. Simply take them out of the fridge, let them sit a few minutes if they seem too firm, then serve.

FAQs

What if I don’t have jars—can I use something else?

Yes — you can use a muffin tin lined with cupcake liners instead. You’ll get more servings (smaller size) and it works fine.

Can I halve the recipe?

Yes — you can definitely halve it. Doubling is less ideal because you risk over‑folding the whipped cream and losing airiness.

How should I fold the whipped cream into the cheesecake mixture?

Use a silicone spatula: slide it down the side of the bowl, across the bottom, and up the other side; then cut through the mixture with the flat edge. This gentle motion helps preserve the whipped cream’s light texture.

Do I need to bake the crust?

No — this recipe is designed as a no‑bake dessert. However, if you want a sturdier crust (especially if using muffin tin cups), you could bake the crust for about 5 minutes at ~350 °F (≈175 °C) and let it cool before adding the filling.

Can I make these ahead of time?

Absolutely — one of the strengths of this recipe is that you can prepare them ahead, chill them in the fridge, and serve later.

Can I skip the toppings?

Yes — you can serve the cheesecake jars plain or simply with a dusting of powdered sugar, fresh fruit, or your favorite sauce. Toppings are optional and customizable.

Can I use frozen fruit for the topping?

Yes — just thaw it first and drain any excess liquid before using as a topping to avoid diluting the cheesecake.

Is it possible to make them dairy‑free or vegan?

Yes — by using dairy‑free cream cheese, dairy‑free heavy “cream” alternative, and ensuring the crust uses vegan‑friendly biscuits/butter substitute, you can adapt the recipe. The texture may differ slightly.

Can I change the crust flavor or type?

Definitely — you can swap graham cracker crumbs for vanilla wafers, digestive biscuits, chocolate cookies (for a chocolate crust), or gluten‑free cookies if needed.

Why did my filling become runny or separate?

A few possibilities:

The cream cheese wasn’t fully softened leading to lumps.
The heavy cream wasn’t cold, making it harder to whip to stiff peaks.
You over‑folded the whipped cream into the cream cheese mixture, deflating it. Use gentle folding.

Conclusion

These no‑bake mini cheesecake jars are a versatile and delightful dessert option—they combine ease (no baking) with elegance (individual jars) and flavor (rich cheesecake, customizable toppings). Whether you’re preparing for a gathering, hosting friends, or simply treating yourself, they offer a delicious and flexible way to enjoy cheesecake without the fuss. Enjoy every creamy, crunchy, flavorful bite!

No‑Bake Mini Cheesecakes (Cheesecake Jars!)

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These No-Bake Cheesecake Parfaits with Boozy Cherries are a deliciously simple dessert featuring creamy cheesecake filling layered with graham cracker crumbs and topped with juicy, bourbon-soaked cherries.

Author: Emily
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Yield: 6 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a medium bowl, mix the graham cracker crumbs and brown sugar. Add melted butter and stir until combined. Set aside.
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and almond extract. Mix until fully incorporated.
Add the heavy cream and beat until light and fluffy.
If using Morello cherries, drain most of the syrup and mix the cherries with bourbon in a bowl. Let sit to soak while assembling the parfaits.
In small glasses or jars, layer the graham cracker mixture, followed by cheesecake filling, and top with cherries.
Repeat layers as desired. Chill in the fridge for at least 1 hour before serving.

Notes

You can make these ahead of time and refrigerate for up to 24 hours.
Cherry pie filling can be used instead of Morello cherries for convenience.
Adjust the amount of bourbon based on your preference or omit for a non-alcoholic version.

Nutrition

Serving Size: 1 parfait
Calories: 410
Sugar: 22g
Sodium: 220mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 5g
Cholesterol: 85mg