Mini No-Bake Cheesecakes

Cheesecake is a loved dessert by so many, and it’s one of my favorites. These mini no-bake cheesecakes require just a few ingredients and utensils that you (most likely) already have in your kitchen.

While your average cheesecake is normally made with a graham cracker crust, some of my mini no-bake cheesecakes have a little twist. A pecan crust, which makes them gluten-free so they can be indulged by those with gluten intolerance.

The pecan crust adds a nutty and crunchy texture which makes it so satisfying. Walnuts or almonds would make a perfect crust as well.

What’s the Difference: Baked versus No-Bake

The main difference between no-bake cheesecake and baked cheesecake is the eggs. Instead of adding in the eggs for the baked cheesecake, we’re substituting it with heavy whipping cream to create a light and airy filling. They’re simply heavenly.

Ingredients and Utensils:

Cream Cheese (duh): This is the base of our mini no-bake cheesecakes. You can’t make any cheesecake without cream cheese. This will give you a creamy and cheesy filling. (Great choice of words, but it’s true. You’ll see.)

Heavy Whipping Cream: This is what helps us get the light and airy filling we’re looking for, as well as the no-bake aspect of the cheesecake.

Sugar: We’re using white sugar. No brainer, we need this in our mini no-bake cheesecakes to make them sweet and delicious.

Butter: We will be melting unsalted butter to help bind the crust together. It’s best to use unsalted butter so you can be in control of the salt intake of your dessert.

Pecans: Pecans make an unbelievable crust! They’re crunchy, sweet, and so good.

Graham Crackers: If you’re looking for a traditional cheesecake crust, graham crackers are what you’ll want to go with.

Stand Mixer: If you don’t have a stand mixer, you can use a hand mixer. The electric mixers will make it so much easier to whip the heavy whipping cream to stiff peaks. It will take a few minutes, so I highly recommend the stand mixer.

Rubber Spatula and Bowl: This is to mix the cream cheese and sugar. You can use a mixer, but it’s easy to incorporate these two.

Cupcake Pan with Liners: When adding your filling to your cupcake liners, I always add a little cooking spray to ensure it doesn’t stick.

How To Make Mini No-Bake Cheesecakes:

Grab your stand mixer and maybe some coffee, and let’s get to the fun part. Add cupcake liners to your cupcake pan and spray them with non-stick spray. Set aside.

Crust: In a microwave-safe bowl, add your butter and melt it in the microwave in 20-second intervals. Make sure to stir it each time until it is melted.

While your butter is cooling, place your pecans in a ziplock bag. Using a rolling pin or a pot, crush the pecans until they’re broken down into smaller chunks or crumbs. You can determine whether you want a nutty texture or a smooth crust. If you’re using a food processor, pulse the pecans about 4-5 times. Repeat this process with the graham crackers.

Add the pecans and sugar to the butter and mix well. You should get kind of a crunchy, sandy texture. Repeat with the graham crackers.

Take about half a tablespoon of the pecan mixture and press it down into the cupcake liners to form a crust. Do the same with the graham cracker mixture. You should get about six pecan and six graham cracker crusts. Store in the fridge until the cheesecake filling is ready.

Cheesecake: Add your heavy whipping cream to your stand mixer fitted with the whisk attachment and whisk until stiff peaks form. Keep an eye on this because it can go from soft peaks to stiff peaks rather quickly. Meanwhile, add your softened cream cheese and sugar to a bowl and mix it until incorporated.

Once you’ve reached stiff peaks, slowly add your cream cheese mixture to the whipped cream and fold it with your rubber spatula until combined.

Divide the cheesecake filling into the cupcake liners, and store in the fridge for 3-5 hours to firm up.

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