Desserts

Individual No-Bake Cheesecakes

Name: Individual No-Bake Cheesecakes
Prep time: 25 min
Cook time: 244 min
Total time: 269 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups Graham cracker crumbs (from 16 full-sheet crackers); 1/3 cup brown sugar; 1/2 cup (1 stick or 113 g) unsalted butter, melted; Pinch of salt; 2 (8-oz / 227 g) bricks cream cheese, at room temperature; 2/3 cup sugar; 1 cup heavy cream; Pinch of salt; 2 tbsp sour cream; 1 tsp lemon juice; 1/2 tsp vanilla; 1 can cherry pie filling

Everyone always goes crazy for these wonderful light as air no-bake cheesecakes!

5.0 (1)

Prep

25 min

Cook

4hr 4min

Total

4hr 29min

Serves

Style

🍽 Elevated

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Everyone always goes crazy for these wonderful light-as-air no-bake cheesecakes!

Ingredients

Servings:

For the crust
2 cups Graham cracker crumbs (from 16 full-sheet crackers)
1/3 cup brown sugar
1/2 cup (1 stick or 113 g) unsalted butter, melted
Pinch of salt
For the filling
2 (8-oz / 227 g) bricks cream cheese, at room temperature
2/3 cup sugar
1 cup heavy cream
Pinch of salt
2 tbsp sour cream
1 tsp lemon juice
1/2 tsp vanilla
For toppings
1 can cherry pie filling

Instructions

1
Line the muffin tins with liners. Preheat the oven to 350°F (175°C).
2
Melt the butter in a medium pot, stir in 1/3 cup (65g) brown sugar, followed by Graham cracker crumbs. Divide the crust evenly between the muffin tins (I do this by using a small ice cream scoop, making sure it's heaping so that each muffin cup gets about 1 1/2 tbsp (23ml) of crust). Gently press it into the bottom of each muffin liner with the back of a spoon. Bake in the preheated oven for just 4 minutes. Allow this to cool completely before adding the filling.
3
Whip the cold heavy cream with a pinch of salt to stiff peaks. Transfer to a clean bowl and set aside.
4
In the same mixing bowl (no need to clean it), beat the cream cheese with a paddle attachment. Stop the mixer at least once and be sure to scrape up the sides and the bottom of the bowl to avoid lumps in the cheesecake. Add sugar and beat for 5–6 minutes until light and fluffy. Lower the speed and beat in lemon juice, sour cream, and vanilla. Stop the mixer at least once to scrape down the sides. Fold 1/3 of the whipped cream into the cream cheese with a whisk to lighten it. Then switch to a rubber spatula and gently fold in the rest.
5
Divide the filling between the muffin cups. Each should get about 2 tbsp (30ml) of filling. For a cleaner job, I prefer doing this step by piping the filling into each tin. Smooth out the top with the back of a spoon.
6
Cover with plastic wrap. Refrigerate for at least 3 hours until set. You may consider peeling off the liners when the cheesecakes are cooled and firmed up, or serve directly in the liners.
7
Top with your favourite toppings right before serving.

FAQ

Can you make these cheesecakes ahead of time?+

Yes! These keep in the refrigerator for up to 4 days in an airtight container, making them perfect for prep ahead. You can also freeze them for up to 2 months—just thaw in the fridge for a few hours before serving.

Can I substitute the heavy cream in this no-bake cheesecake?+

You can use whipped coconut cream as a 1:1 substitute for a dairy-free version, but avoid using evaporated milk as it won't whip properly. Heavy cream is really key to getting that light, fluffy texture that makes these so special.

How do you keep the graham cracker crust from being soggy?+

Baking the crust at 350°F for a few minutes (after pressing it in) helps set it and creates a barrier that keeps it firmer longer. Store your cheesecakes in the fridge in an airtight container rather than uncovered to prevent moisture absorption.

What can I top these individual cheesecakes with?+

Fresh berries, fruit compote, chocolate ganache, or a drizzle of caramel work beautifully and add flavor without overpowering the creamy filling. A dollop of whipped cream and a sprinkle of lemon zest also complements the sour cream tang perfectly.