Philly No-Bake Mini Cheesecakes
Delicious and easy no-bake mini cheesecakes topped with fresh berries or pie filling, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 195 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz Cream Cheese, softened
- 1/2 cup Powdered Sugar
- 1 tsp Vanilla Extract
- 1 cup Whipped Topping
- 1 cup Graham Cracker Crumbs
- 1/4 cup Unsalted Butter, melted
- Fresh Fruit or Pie Filling for Topping (optional)
Instructions
- Combine ingredients: In a medium mixing bowl, combine the graham cracker crumbs and melted butter.
- Mix well: Use a fork to mix until the texture resembles wet sand.
- Distribute into cups: Scoop about 2 tablespoons of the crust mixture into each mini dessert cup or muffin tin.
- Chill: Place in the refrigerator for about 30 minutes.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese until creamy and smooth.
- Add powdered sugar: Gradually mix in the powdered sugar and continue to beat until well incorporated.
- Stir in vanilla: Pour in vanilla extract and mix until fully distributed.
- Fold in whipped topping: Gently fold in the whipped topping until nicely combined.
- Fill the crusts: Spoon the cheesecake mixture on top of the chilled crusts.
- Smooth the tops: Use a spoon or spatula to gently smooth out the tops.
- Chill again: Cover and return to the refrigerator for at least 3 hours.
- Add toppings: Right before serving, add your favorite toppings.
- Dig in: Serve and enjoy!
Notes
These mini cheesecakes can be kept in the refrigerator for about 3-4 days and can also be frozen before adding toppings.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake, no-bake dessert, mini cheesecakes, easy dessert, summer treats