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.
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
- ⅓ 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.
Video
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
