No Bake Mini-Cheesecake

Updated: Jul 26, 2023

These mini no-bake cheesecakes have a buttery graham cracker crust, a sweet, tangy chocolate flavor, and a creamy texture. They're a simple dessert to prepare.

Mini-no-bake cheesecake is one of my favorite dessert to make. It doesn't need to be bake and it's perfect for this hot summer month. You only need few ingredients to make this dessert recipe. Easy and delicious.

Yield: 12 Servings

Prep Time: 15 Minutes

Chilling Time: 3hrs

Total Time: 3hrs & 15 mins

Cuisine: American

Course: Dessert

Ingredients

For the Crust:

+ 200g ( 2 cups) Finely crushed honey made crackers (or any crackers of your choice)

+ 1 stick ( 6tbsp) ( 1/2 cup) unsalted butter, melted

Cheese Cake:

+ 360 mL ( 1 1/2 cup) Heavy whipping cream, cold

+ 8 oz or 120g ( 1 cup) cream cheese

+ 50g ( 1/2 cup) powdered sugar or confectioner sugar plus another 50g for frosting

+ 148g ( 1/2 cup) Nutella

+ 3 tbsp cocoa powder

Instructions:

1. Using a food processor, grind the Graham crackers.

2. In a mixing bowl, combine the finely chopped graham cracker crumbs and melted butter. The mixture will resemble wet sand in texture.

3. 1 1/2 teaspoons of the crumb mixture should be placed into each liner using a tiny scoop. To pack it in, firmly press it with the back of the scoop.

4. While making the filling, place the crust in the freezer.

5. To make the filling, beat the heavy whipping cream and powdered sugar together until soft peaks form. (You can use a hand mixer or a Kitchen Aid with a whisk attachment.)

6. In a separate mixing bowl, beat the cream cheese, nutella, and powdered sugar on medium-high speed for 2 minutes, until creamy.

7. Using a rubber spatula, gently incorporate the whipped cream into the cheesecake mixture. Avoid deflating the cream at all costs.

8. Use a medium scoop or a piping bag to fill each cup with about 2 tablespoons of filling. Use a spoon or mini offset spatula to smooth the tops.

9. Refrigerate for at least 3 hours or overnight.

Note: You may either wrap the cheesecakes in plastic wrap or move them to an airtight container. For up to 4 days, keep in the refrigerator's coldest section. Additionally, they can be frozen for three months. Before serving, let the food thaw overnight in the fridge.

Nutrion Information:

DISCLAIMER: The nutritional data given are simply approximations based on a nutritional calculator online. I don't hold a dietician's certification. If you have any dietary restrictions or questions, we urge you to speak with a qualified nutritionist or physician.