How many days in advance can I make a no bake cheesecake?

One of the best things about no bake cheesecake mini desserts is how early you can prepare them. You can make them up to two days ahead and store them covered in the fridge. They stay creamy, firm, and full of flavor. This is especially helpful if you’re hosting or planning for an event. It’s one less thing to worry about. Just keep them chilled until ready to serve. Whether it’s a weekday dinner or a weekend gathering, this dessert’s make-ahead option is a true lifesaver.

How long does mini cheesecake take to set?

For the best texture, let your no bake cheesecake mini desserts chill for at least three hours. If you have the time, an overnight chill delivers that extra-firm consistency similar to bakery-style cheesecakes. It helps the filling firm up completely and makes unmolding or peeling away liners much easier. While a quick set might work in a pinch, the best results always come with patience. Letting them rest overnight also lets the flavors blend beautifully.

How does no-bake cheesecake taste?

No bake cheesecake mini desserts are rich and creamy with a light, tangy finish. The full-fat cream cheese, paired with whipped cream and a hint of lemon juice, creates a smooth, refreshing texture that isn’t too heavy or overly sweet. The graham cracker crust adds a buttery crunch that balances every bite. Many dessert lovers prefer this version over traditional cheesecake because it’s less dense but just as satisfying, making it perfect for everything from casual snacking to special occasions.

How to know if mini cheesecake is cooked?

The beauty of no bake cheesecake mini desserts is that they don’t require baking. You’ll know they’re ready when the filling is firm and no longer jiggles when touched. Gently peel back a cupcake liner to check if the filling holds its shape. If it does, you’re good to go. There’s no need to worry about overcooking, cracking, or monitoring oven times. Just chill, check, and serve. The process is as easy as it is foolproof.

No Bake Cheesecake Mini Desserts

Name: No Bake Cheesecake Mini Desserts
Prep time: 20 min
Cook time: 5 min
Total time: 3 h 30 min
Yield: 24 mini cheesecakes
Cuisine: Canadian
Ingredients: 2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers); 1/3 cup (67g) packed light or dark brown sugar; 1/2 cup (8 Tbsp; 113g) unsalted butter, melted; 1 cup (240ml) cold heavy cream or heavy whipping cream; 16 ounces (452g) full-fat brick cream cheese, softened to room temperature; 1/3 cup (67g) granulated sugar; 2 Tablespoons (30g) sour cream or plain yogurt, at room temperature; 1 teaspoon fresh lemon juice; 1/2 teaspoon pure vanilla extract; optional: your desired toppings (fresh fruit, lemon curd, caramel sauce, chocolate shavings)

Description

No bake cheesecake mini desserts are the perfect make-ahead treat—creamy, simple, and easy to customize. A graham cracker crust, whipped filling, and endless topping ideas make these mini cheesecakes a hit for any gathering or weeknight craving.

Ingredients

Scale

Graham Cracker Crust

2 cups (240g) graham cracker crumbs (about 16 full sheet graham crackers)

1/3 cup (67g) packed light or dark brown sugar

1/2 cup (8 Tbsp; 113g) unsalted butter, melted

Filling

1 cup (240ml) cold heavy cream or heavy whipping cream

16 ounces (452g) full-fat brick cream cheese, softened to room temperature

1/3 cup (67g) granulated sugar

2 Tablespoons (30g) sour cream or plain yogurt, at room temperature

1 teaspoon fresh lemon juice

1/2 teaspoon pure vanilla extract

optional: your desired toppings (fresh fruit, lemon curd, caramel sauce, chocolate shavings)

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Instructions

1. Line two standard 12-count muffin pans with cupcake liners. Make sure you have room in your refrigerator for both pans.

2. Prepare the crust: If your graham crackers aren’t crumbs yet, use a food processor to pulse them into fine crumbs. Pour crumbs into a medium bowl and stir in the brown sugar and melted butter until combined. Mixture will have the consistency of wet sand. Spoon 1 and 1/2 Tablespoons of the crust mixture into each cupcake liner and use the back of the spoon to pack it down tightly.

3. Optional: Bake the crusts for 5 minutes at 350°F (177°C) for a sturdier base, then cool for 10 minutes.

4. Make the filling: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3 minutes. Set aside.

5. Beat the cream cheese and granulated sugar together on medium speed until smooth and creamy. Add the sour cream, lemon juice, and vanilla extract. Beat until smooth and combined, about 1 minute.

6. Gently fold the whipped cream into the cheesecake filling until fully combined.

7. Spoon or pipe about 2 tablespoons of filling over each crust. Smooth the tops with the back of a spoon.

8. Refrigerate the mini cheesecakes in the pans for at least 3 hours and up to 2 days. If refrigerating longer, cover with foil or plastic wrap.

9. Serve chilled with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.

Notes

For a gluten-free version, use gluten-free cookies instead of graham crackers.

You can skip the quick bake step for the crust—unbaked crusts will just be slightly crumblier.

Customize with your favorite toppings: fresh berries, caramel, chocolate, or citrus zest.

Make ahead for easy entertaining; these mini cheesecakes keep well for several days in the fridge.

Prep Time: 20 minutes
Cook Time: 5 minutes (optional for crust)
Category: Dessert
Method: No Bake
Cuisine: Canadian

Nutrition

Serving Size: 1 mini cheesecake
Calories: 180
Sugar: 9g
Sodium: 120mg
Fat: 13g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 2g
Cholesterol: 40mg