Easy No Bake Mini Cheesecakes
No bake cheesecake is amazing but you want to know what is better? Easy No Bake Mini Cheesecakes! This mini version of an amazing dessert is so much fun because they are single serve and absolutely adorable.
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What are Mini No-Bake Cheesecakes
Mini no bake cheesecakes are exactly as the name says. Mini individual sized cheesecakes that do not require an oven.
The no bake filling is light, airy and smooth in contrast to a baked cheesecake that is more dense. Another great thing about no bake mini cheesecakes is that they are eggless creating a texture that is more like a mousse or pudding.
There are a ton of different flavor options that you can work with. Everyone loves this Banana Pudding Cheesecake, Golden Oreo Cheesecake and Chocolate Chip Cookie version.
What goes into this Recipe
- Vanilla Wafer Crumbs- Using vanilla wafer crumbs for the crust creates a wonderful flavor and crisp texture.
- Sweetened Condensed Milk- This is the perfect ingredient to get a creamy sweetness in the filling.
- Whipped Topping- Gives the filling a super light texture and is also great to top no bake mini cheesecakes with vanilla wafers.
See recipe card for full information on ingredients and quantities.
How to make Easy Mini No Bake Cheesecakes
1. Combine the crust ingredients in a large bowl. Stir until all of the vanilla wafer crumbs have been coated in butter. Use a heaping tablespoon to measure the crust into each muffin cup that is lined with a cupcake liner.
2. Use your fingers {or a tart shaper} to press the crumbs firmly down into the muffin cup. Refrigerate until the filling is ready.
3. Add the cream cheese to a medium bowl and mix it until creamy {using a hand held or stand mixer}. Next, Add the sweetened condensed milk and continue to mix until smooth. Add the whipped topping and fold it into the mixture until incorporated.
4. Use a large cookie scoop or 3-4 tablespoons of filling onto each of the mini crusts.
5. Use the back of a spoon to spread out the filling into an even layer. Refrigerate for at least 4 hours or overnight.
6. Once they have set up, remove them from the muffin pan and pull the liners off of each one. Pulling straight down works best.
7. To serve, top with a dollop of whipped topping.
8. Then add your favorite topping. I used a few poppy seeds, blueberry and strawberry.
Expert Tips
- Don’t skip the step of lining the muffin tin with cupcake liners. The crust and filling will not stick to them and it allows you to remove them from the pan easily.
- Press the crust ingredients down firmly into each muffin cup. I love using a tart shaper but you can use your fingertips too. You could try a chocolate chip cookie crust too!
- Don’t over mix the filling after adding the whipped topping. Doing so will deflate the filling.
- Use a large cookie scoop to get the perfect amount of filling on each crust. If you don’t have a large scoop, use 3-4 tablespoons.
- Allow the cheesecakes to set for at least 4 hours but preferably overnight. The longer they are refrigerated the better they will set up.
Recipe FAQs
It is so cool but the filling will not stick to the wrappers, especially when the filling is set.
To easily remove the wrappers pull straight down as you work around the edges of the no bake mini cheesecakes with condensed milk.
Homemade whipped cream will totally work for the filling. If you have a wonderful recipe then go for it.
I love using whipped topping because it is so simple and saves a step.
They do need to be refrigerated. The cream cheese and whipped topping will get soft when at room temperature. Keep them stored in the refrigerator until you plan to serve them.
No bake cheesecake filling will harden as it sits in the refrigerator. You could also freeze them and serve semi-frozen for a fun ice cream like texture.
The mini cheesecakes will last in the refrigerator for up to 4 days. They can also be frozen for up to 2 months.
Topping Ideas
I love using fresh fruit but the topping options are totally endless. Use these Cookie Butter Cheesecake, Pecan Pie Cheesecake or Strawberry Crunch Cheesecake recipes as inspiration.
You could also add salted caramel, chocolate chips, lemon curd, jam or anything else you love.
Do you love no-bake cheesecake? Try one of these awesome recipes…
Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!
Easy No Bake Mini Cheesecakes
Ingredients
Vanilla Wafer Crust
- 2 ¼ cup Vanilla Wafer cookie crumbs
- ¼ cup brown sugar {packed}
- ½ cup butter {melted}
Cheesecake Filling
- 16 ounces cream cheese {softened}
- 14 ounces sweetened condensed milk
- 8 ounes whipped topping
Instructions
Crust
- Line 24 muffin cups with cupcake liners.
- Combine Vanilla Wafer cookie crumbs, brown sugar and melted butter in a medium bowl. Mix together until everything is nicely incorporated. Add a heaping tablespoon of crumbs into the bottom of each muffin cup. Press crumbs firmly into the bottom {using a tart shaper works great}. Refrigerate for at least 10 minutes before adding the filling.
Cheesecake Filling
- In a mixing bowl, beat {using a hand held or stand mixer} cream cheese until smooth. Add sweetened condensed milk and continue to mix until combined and smooth. Finally, add whipped topping to the mixture and gently mix {fold in using a rubber spatula}. Use a large cookie scoop to scoop cheesecake mixture into each prepared vanilla wafer crusts. Use the back of a spoon to spread the filling out into an even layer. Cover with plastic wrap and refrigerate for at least 4 hours {preferably overnight}.
- To serve, remove the cupcake liners from each cheesecake. Pull down on the outside of the liners and will easily pull off. Top with additional whipped topping and fresh fruit or other topping of choice. Refrigerate leftovers for up to 4 days.
Notes
- Don’t skip the step of lining the muffin tin with cupcake liners. The crust and filling will not stick to them and it allows you to remove them from the pan.
- Don’t over mix the filling after adding the whipped topping. Doing so will deflate the filling.
- Use a large cookie scoop to get the perfect amount of filling on each crust. If you don’t have a large scoop, use 3-4 tablespoons.
- Allow the cheesecakes to set for at least 4 hours but preferably overnight. The longer they are refrigerated the better they will set up.
- Fresh fruit, lemon curd, chocolate chips, salted caramel sauce, chopped nuts, chocolate sauce.
