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–+ servings
Delicious no bake mini cheesecakes topped with fruit

No-Bake Mini Cheesecakes

These no-bake mini cheesecakes combine a creamy, rich filling with a buttery crust for a delightful treat perfect for any occasion.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs (or digestive biscuits)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
For the filling
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream (or heavy cream whipped until soft peaks form)
Optional toppings
  • Fresh fruits (strawberries, blueberries, or raspberries)
  • Chocolate ganache
  • Caramel sauce

Method
 

Preparation of crust
  1. In a medium bowl, mix together the graham cracker crumbs and granulated sugar.
  2. Pour in the melted butter and blend until it resembles wet sand.
  3. Press this mixture firmly into the bottom of your mini cheesecake cups to create a solid base.
Preparation of filling
  1. In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
  2. Mix until smooth.
  3. Gently fold in the whipped cream, being careful not to deflate it too much.
Assembly and chilling
  1. Spoon the creamy filling onto the crust in each mini cup, smoothing the tops as you go.
  2. Once filled, place the cheesecakes in the refrigerator for at least 4 hours, or overnight if possible.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 20gProtein: 2gFat: 12gSaturated Fat: 7gSodium: 150mgFiber: 1gSugar: 10g

Notes

Feel free to experiment with different flavor extracts or alternative ingredients for dietary preferences. These mini cheesecakes can be made ahead of time and also freeze well.

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