Mini No Bake Cheesecakes
These adorable mini no bake cheesecakes are assembled in mason jars for the perfect sweet bite! A fantastic dessert for an event or meal prep, these can easily be made ahead and served a day or two later.
Prep Time 15 minutes mins
Chill time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Dessert
Cuisine American
For the crust
- 1.5 cups graham cracker crumbs
- 1 tbsp white granulated sugar
- 6 tbsp unsalted butter, melted
For the no bake cheesecake filling
- 1 cup heavy whipping cream
- 8 oz softened cream cheese I highly recommend full fat
- 2 tbsp sour cream
- ½ cup white granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
Toppings (optional)
- jam or sauces
- fresh fruit
- crumbled candy
- whipped cream
Make the crust
In a mixing bowl combine all crust ingredients and stir until well combined. Add a couple spoonfuls of the mixture to each of the 10 mason jars and press into the bottom with a spoon or your hands. Place the jars on a baking sheet and into the freezer to firm up for at least 10-15 minutes. *Note* You can use pre-made graham cracker crumbs or make your own by blitzing whole graham crackers in a food processor. Alternatively you can place graham crackers in a large plastic bag and crush with a rolling pin until fine crumbs form.
Make the filling
Pour heavy whipping cream into the bowl of a stand mixer with the whisk attachment (or mixing bowl with an electric hand mixer) and beat over medium high until stiff peaks form. Remove the whipped cream to another bowl and set aside.
In the same mixing bowl you used to whip the cream add softened cream cheese, sour cream, sugar, lemon juice, vanilla extract and a pinch of salt. Mix with the paddle attachment over medium high for several minutes until the mixture is fully blended and there are no remaining chunks of cream cheese.
Remove the bowl from the stand mixer and pour the whipped cream into the cream cheese mixture. Gently fold together until no white streaks of cream remain, being careful not to knock too much air out.
Fill the jars
Remove the mason jars from the freezer and carefully spoon or pipe the mixture on top of the crusts. Place the filled jars in the fridge and allow to set for at least 2 hours ideally overnight before serving.