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4 mini cheesecakes with fresh fruit on a pink cake plate.
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5 from 2 votes

Easy No Bake Mini Cheesecakes

Easy No Bake Mini Cheesecakes start with a vanilla wafer crust and end with a light filling that includes sweetened condensed milk.
Prep Time15 minutes
Cook Time0 minutes
Chill4 hours
Total Time4 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 24 mini cheesecakes
Calories: 210kcal

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.
Topping Ideas:
  • Fresh fruit, lemon curd, chocolate chips, salted caramel sauce, chopped nuts, chocolate sauce.

Nutrition

Serving: 1mini cheesecake | Calories: 210kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 99mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 416IU | Vitamin C: 0.4mg | Calcium: 69mg | Iron: 0.1mg