10 Minute No Bake Mini Cheesecake
No Bake Mini Cheesecake is a 10-minute prep (plus chilling time), no-bake, foolproof way to make mini cheesecakes in no time.
Servings: 12 servings
Calories: 158kcal
Ingredients
- 2 8-oz packages cream cheese (room temperature)
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 8- oz whipped topping like Cool Whip 1 tub plus more for topping if desired
- 12 mini graham cracker crusts
Instructions
- With a spoon or using a hand mixer, beat together cream cheese, sour cream, powdered sugar, vanilla, and lemon juice until smooth and combined.
- Gently fold in the whipped topping.
- Transfer the cheesecake filling into ready-made mini graham cracker crusts and smooth the top. A small offset spatula works well.
- Cover and refrigerate for 2 to 3 hours, or until firm and set.
- Before serving, add additional whipped cream and topping if desired.
Notes
Topping Ideas:
- Pie filling (I've used blueberry here)
- Piping of whipped cream
- Fresh berries
Chilling Tip:
Mini cheesecakes should firm in 2 to 3 hours in the refrigerator, but it's possible yours may need longer. Place the cheesecakes in the coldest part of the fridge, which is usually on the bottom shelf toward the back.Cream Cheese Ingredient Tips:
Be sure to use cream cheese instead of cream cheese spread. It's important that it is at room temperature before whipping. These helps deliver a smooth and creamy texture without lumps. When whipping the cream cheese, be careful not to overmix as it can lose some of it's loft.Nutrition
Serving: 1g | Calories: 158kcal | Carbohydrates: 19g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 122mg | Sugar: 13g