Easy No-Bake Mini Cheesecakes

easy no bake mini cheesecakes

If there’s one thing we all know can make something even tastier/more appealing than it already is, it’s making it miniature sized. For example:

Hotdogs? Good. Cocktail franks? Great!

Pickles? Good. Gherkins? Great!

Full sized pizza? Good. Personal pizzas? Great!

Full sized cheesecake? Good. Mini cheesecakes? Great! Easy no-bake mini cheesecakes? Outstanding!

The great thing about individual cheesecakes is that they are so customizable. The recipe I’m sharing below makes about two dozen mini cheesecakes and I did half Oreo and half cherry, but you could easily mix it up and do three or four different flavors.

The bad thing about mini cheesecakes? It’s harder to up your serving size without looking like a piglet. Or maybe that’s a good thing, depending on your perspective.

 

Other cheesecake recipes to love: No-Bake Nutella Cheesecake and Dark Chocolate Salted Caramel Cheesecake

easy no bake mini cheesecakes

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easy no bake mini cheesecakes

5 from 1 vote
Easy No-Bake Mini Cheesecakes
Prep Time
40 mins
Chill Time:
1 hr
 
Course: Dessert
Servings: 24
Ingredients
Crusts:
  • 18 chocolate sandwich cookies
  • 10 graham crackers
  • 1 stick butter, melted and divided
Cheesecake:
  • 2 1/4 cup whipping cream
  • 16 oz cream cheese, softened
  • 2/3 cup sugar
  • 2 tsp vanilla
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 16 chocolate sandwich cookies (crush 4)
  • 1 can cherry pie filling
  • 24 plastic cups
Instructions
Crusts:
  1. Grind the sandwich cookies into fine crumbs in a blender or food processor. Combine with half of the melted butter, then divide and press into the bottoms of 12 of the cups.

  2. Grind the graham crackers and combine with remaining butter. Press into the bottoms of the other 12 cups. Set aside all 24 in the refrigerator.

Cheesecake:
  1. Whip the cream until soft peaks form, then set the whipped cream aside. Beat the cream cheese, sugar, vanilla, salt, and lemon juice until no lumps remain. You will need to scrape down the sides of your bowl often to get the cream cheese mixture completely smooth. Fold in the whipped cream gently. Once the mixture is thoroughly combined, spoon into a large frosting bag and pipe it evenly into your 24 prepared cups. 

  2. Top the Oreo crust cheesecakes with one whole Oreo plus a sprinkle of crushed Oreos. Top the other half with about 2-3 tbsp each of the cherry pie filling*.

    Chill for at least an hour before serving.

Recipe Notes

This recipe makes 12 Oreo and 12 cherry cheesecakes, but other toppings can easily be substituted to fit your taste. Try other fruit fillings, chocolate chips, ganache or caramel sauce.

*You may have leftover cherry topping.

What foods do you think taste better miniaturized?

24 Comments

  1. These remind me of the cute little shooter desserts some restaurants carry. My kids love them and I am sure these too! Thanks for sharing!

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