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Easy No Bake Mini Cheesecakes With Cherries Recipe

Making no bake mini cheesecakes is a wonderful way to enjoy the classic dessert in a fun, easy-to-serve format. This easy recipe uses cherry pie filling as the topping, but you can also get creative with other toppings too! Whether you’re hosting a party or just looking to indulge, mini cheesecakes are the perfect size so you can enjoy a sweet treat without going overboard. Plus, these bite-sized desserts are sure to be the hit of any gathering! 

Individual mini cheesecake topped with cherry pie filling.

These easy No Bake Mini Cherry Cheesecakes are so simple to make at home! The buttery graham cracker crust is the perfect base to the irresistibly creamy cheesecake with its sweet red cherry topping. The sour cream is a wonderful addition here and really elevates the flavor of the cheesecake giving it a slight tang and beautiful texture.

Why You’ll Like This Recipe

  • Deliciously creamy with a tasty cherry topping 
  • Easily customizable with other toppings and extracts 
  • Small size makes portion control a breeze
  • Perfect for serving at parties or special occasions 

Let’s get started! Here’s what you’ll need for your mini cheesecakes: 

Ingredients

Ingredients to make no bake mini cheesecakes.

For the Graham Cracker Crust

  • 8 full sheets of graham crackers
  • 1 ½ tablespoons brown sugar
  • 4 tablespoons unsalted butter, melted

For the Cheesecake Filling

  • 10 ounces full-fat cream cheese, at room temperature 
  • ⅓ cup granulated sugar
  • ¼ cup sour cream
  • 1 tsp vanilla extract
  • 2 teaspoons lemon juice
  • 1 cup heavy whipping cream 
  • 21 ounce can cherry pie filling

Instructions


Line a muffin pan with 12 cupcake liners.

Graham cracker crumbs in a food processor.

Put the graham cracker sheets into a food processor and blitz until they become fine crumbs. Alternatively, place them in a ziplock bag and bash them with a rolling pin.

Graham cracker crumbs processed with butter and brown sugar.

Add the brown sugar and melted butter and blitz again until the consistency looks like damp sand.

12 muffin cups filled with graham cracker crumb crusts.

Divide the crust mixture between the cupcake liners. Use the back of a spoon to tightly press the crumbs into an even layer then set aside.

Sugar and cream cheese in a glass mixing bowl.

Put the cream cheese and sugar into a large mixing bowl or in the bowl of a stand mixer and beat together at medium speed until smooth and creamy.

Cream cheese in a bowl topped with vanilla, lemon juice, sugar, and sour cream.

Add the sour cream, vanilla, and lemon juice and briefly beat again until combined.

Cream cheese whipped in a large mixing bowl.

In a separate bowl whip the heavy cream to very stiff peaks.

No bake cheesecake filling.

Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand.

12 miniature cheesecakes in a muffin pan.

Transfer the cheesecake batter into the cupcake liners, they will be about ¾ full. Cover the muffin pan with cling wrap and put it in the refrigerator to set for at least 6 hours, preferably overnight.

When the cheesecakes have set, remove them from the refrigerator and add a spoonful of cherry pie filling to each.

A cherry covered miniature cheesecake with a bite taken out of it.

Serve and enjoy!

Variations

For the crust, you can make a vanilla wafer crust by using vanilla wafers in place of graham crackers. You can also use Oreo cookies instead to make an Oreo cookie crust.

For the topping, you can use raspberry, blueberry or strawberry pie fillings instead of cherry. You can also top them with a dollop of whipped cream, chocolate chips, caramel sauce, chocolate sauce, fresh fruit, or chopped nuts. You are not limited to these – feel free to use your favorite toppings.

A great thing about this easy dessert recipe is that you are making individual servings and they can all be unique.

A mini cherry cheesecake with a bite taken out of it.

Recipe Notes

  • No Bake cheesecake is not the same texture as a traditional cheesecake / baked cheesecake. It will still have a slight jiggle but should be firm enough that it doesn’t run when removed from the liners – rather like a well-set mousse.
  • You can use light or dark brown soft sugar to mix with the graham cracker crumbs.
  • Make sure to use room temperature cream cheese before you begin, that way you won’t have to worry about any lumps. Be sure to use full-fat cream cheese otherwise the cheesecake won’t set.
  • The lemon juice brings out the “brightness” in the flavors. It won’t taste like lemon. To add a hint of lemon, add some lemon zest to the cheesecake batter.
  • Likewise, use heavy whipping cream with high-fat content. Whipping the cream to stiff peaks and then folding it gently into the cheesecake also helps it to set.
  • You should refrigerate to set for at least 6 hours but overnight is best. This gives the cheesecake the best chance to completely set up and will improve the flavor.
  • Use your favorite can of cherry pie filling or substitute it with any fruit pie filling for a different take on this cheesecake.

Storage

No Bake Mini Cherry Cheesecakes should be stored in an airtight container in the refrigerator where they will stay fresh for up to 5 days. This cheesecake can also be frozen for up to one month.

More Cheesecake Recipes

If you are looking for more delicious cheesecake recipes, here are some of our favorites:

A miniature cheesecake topped with cherry pie filling.

Mini No Bake Cherry Cheesecakes

Mini cheesecakes are the perfect way to satisfy those sweet tooth cravings. They’re small enough that you won’t feel guilty about indulging, and big enough that everyone will love them.
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Course: Dessert, Desserts
Cuisine: American
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 12
Calories: 318kcal

Ingredients

For the Graham Cracker Crust

  • 8 full sheets of graham crackers
  • 1 ½ tablespoons brown sugar
  • 4 tablespoons unsalted butter melted

For the Cheesecake Filling

  • 10 ounces full-fat cream cheese at room temperature
  • cup granulated sugar
  • ¼ cup sour cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons lemon juice
  • 1 cup heavy whipping cream
  • 21 ounce cherry pie filling

Instructions

  • Line a muffin pan with 12 cupcake liners.
  • Put the graham cracker sheets into a food processor and blitz until they become fine crumbs. Alternatively, place them in a ziplock bag and bash them with a rolling pin.
  • Add the brown sugar and melted butter and blitz again until the consistency looks like damp sand.
  • Divide the crust mixture between the cupcake liners. Use the back of a spoon to tightly press the crumbs into an even layer then set aside.
  • Put the cream cheese and sugar into a large mixing bowl or in the bowl of a stand mixer and beat together at medium speed until smooth and creamy.
  • Add the sour cream, vanilla, and lemon juice and briefly beat again until combined.
  • In a separate bowl whip the heavy cream to very stiff peaks.
  • Add the whipped cream to the cream cheese mixture and use a spatula to fold everything together very gently by hand.
  • Transfer the cheesecake batter into the cupcake liners, they will be about ¾ full. Cover the muffin pan with cling wrap and put it in the refrigerator to set for at least 6 hours, preferably overnight.
  • When the cheesecakes have set, remove them from the refrigerator and add a spoonful of cherry pie filling to each.

Notes

  • No Bake cheesecake is not the same texture as a traditional cheesecake / baked cheesecake. It will still have a slight jiggle but should be firm enough that it doesn’t run when removed from the liners – rather like a well-set mousse.
  • You can use light or dark brown soft sugar to mix with the graham cracker crumbs.
  • Make sure to use room temperature cream cheese before you begin, that way you won’t have to worry about any lumps.
  • Be sure to use full-fat cream cheese otherwise the cheesecake won’t set.
  • The lemon juice brings out the “brightness” in the flavors. It won’t taste like lemon. To add a hint of lemon, add some lemon zest to the cheesecake batter.
  • Use heavy whipping cream with high-fat content. Whipping the cream to stiff peaks and then folding it gently into the cheesecake also helps it to set.
  • You should refrigerate to set for at least 6 hours but overnight is best. This gives the cheesecake the best chance to completely set up and will improve the flavor.
  • Use your favorite can of cherry pie filling or substitute it with any fruit pie filling for a different take on this cheesecake.

Nutrition

Serving: 1 | Calories: 318kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 152mg | Potassium: 129mg | Fiber: 1g | Sugar: 11g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1mg
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