Why You’ll Love This Recipe
These mini cheesecakes are the ultimate no-bake dessert. They require just a few simple ingredients and no oven, making them perfect for warm weather, holidays, or quick prep. They set beautifully in the fridge and are ideal for parties, picnics, or individual servings. Plus, they look elegant and are always a hit with guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Unsalted butter, melted
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Cherry pie filling
- Optional: cupcake liners or small jars for serving
Directions
- In a bowl, combine graham cracker crumbs and melted butter. Mix until the texture resembles wet sand.
- Line a muffin tin with paper liners or use small jars. Press about 1–2 tablespoons of the crust mixture into the bottom of each liner or jar. Chill while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until fully combined and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and smooth.
- Spoon or pipe the cheesecake filling over the crust in each liner or jar. Smooth the tops.
- Spoon cherry pie filling over the cheesecake layer.
- Refrigerate for at least 3–4 hours, or until set.
- Serve chilled. Optionally, remove paper liners before serving.
Servings and timing
This recipe makes 12 mini cheesecakes. Prep time is 20 minutes, and chilling time is at least 3–4 hours. Total time: approximately 3 hours and 20 minutes.
Variations
- Cherry Almond Cheesecakes: Add ½ teaspoon almond extract to the filling for extra depth.
- Chocolate Crust: Use crushed chocolate cookies instead of graham crackers.
- Fresh Cherry Compote: Swap canned filling for homemade cherry compote for a fresher flavor.
- No Cream Option: Use whipped topping instead of heavy cream for convenience.
- Mini Cups: Use small dessert cups or shot glasses for a mess-free presentation.
Storage/Reheating
Store mini cheesecakes covered in the refrigerator for up to 4 days. They are not suitable for reheating but can be frozen (without the cherry topping) for up to 1 month. Thaw overnight in the fridge, then top with cherry filling before serving.
FAQs
Can I make these ahead of time?
Yes, they’re perfect for making a day in advance. Just keep them chilled until ready to serve.
Can I use store-bought whipped topping?
Yes, substitute with an equal amount of whipped topping if preferred.
Do I need to use a muffin tin?
No, you can also use small jars, ramekins, or dessert cups.
Can I use low-fat cream cheese?
Yes, but full-fat cream cheese gives the best texture and richness.
How long do they need to chill?
At least 3–4 hours, but overnight is ideal for a firmer set.
Can I use fresh cherries?
Yes, cook them down with sugar and a little cornstarch to make your own cherry topping.
Can I skip the crust?
Yes, for a crustless version, simply layer the filling and topping in cups.
Are these freezer-friendly?
Yes, freeze without topping. Add cherry pie filling after thawing.
Can I add lemon zest to the filling?
Absolutely—it adds a fresh citrus note that pairs well with cherries.
Can I double the recipe?
Yes, double all ingredients to make 24 mini cheesecakes, or use a larger muffin tin.
Conclusion
No Bake Mini Cherry Cheesecakes are a fast, fun, and flavorful way to enjoy classic cheesecake without the hassle. With their simple layers and sweet cherry topping, they make an elegant addition to any table. Whether you’re prepping for a party or treating yourself, these bite-sized cheesecakes are sure to impress with minimal effort and maximum taste.
PrintNo Bake Mini Cherry Cheesecakes
No Bake Mini Cherry Cheesecakes are easy, creamy individual desserts made with a graham cracker crust, smooth cheesecake filling, and a sweet cherry topping—perfect for parties, holidays, or make-ahead treats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- 1 cup cherry pie filling
- Optional: cupcake liners or small jars for serving
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Line a muffin tin with paper liners or use small jars. Press 1–2 tablespoons of the crust mixture into the bottom of each liner or jar. Chill while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla extract. Mix until fully combined and creamy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until light and smooth.
- Spoon or pipe the cheesecake filling over the crust in each liner or jar. Smooth the tops.
- Top each with a spoonful of cherry pie filling.
- Refrigerate for at least 3–4 hours or overnight until set.
- Serve chilled. Optionally remove paper liners before serving.
Notes
- Make ahead and chill overnight for best texture.
- Use whipped topping instead of heavy cream for convenience.
- Top just before serving if freezing the cheesecakes.
- Add lemon zest to the filling for brightness.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 40mg
