How to Make No-Bake Mini Cheesecakes
- Mix Cream Cheese and Sugar – Use a hand mixer to combine cream cheese and sugar at medium/high speed until the mixture is fluffy and completely smooth.
- Add Sour Cream and Lemon Juice – Continue mixing for 1 minute until well incorporated.
- Make Whipped Cream – After washing your mixer attachments, beat heavy whipping cream in a separate mixing bowl at medium/high speed for 3 minutes, or until whipped with stiff peaks.
- Combine – Use a spatula to fold the whipped cream into the cream cheese mixture. Be sure to scrape the bottom of the bowl to ensure thorough mixing.
- Scoop – Divide the mixture evenly among the 14 cupcake liners, scooping it onto the graham cracker crusts. The cream cheese should be about level with the top of the liner. Use a spoon to smooth the top.
Pro Tip: Employ a trigger-release ice cream scoop to portion the cream cheese mixture into the cupcake liners.
Frequently Asked Questions
Does no-bake cheesecake taste different than regular cheesecake?
No-bake cheesecake typically offers a lighter, smoother, and creamier texture compared to baked cheesecake, which tends to be denser. Nevertheless, both versions retain that classic cheesecake flavor.
Why is my no-bake cheesecake not setting properly?
No-bake cheesecakes require at least 6 hours in the refrigerator to set. Removing them too soon results in a mousse-like consistency. If they’re not fully set after 6 hours, give them a bit more time in the fridge. Also, avoid ingredient substitutions.
Which cream cheese is ideal for no-bake cheesecake?
For this recipe, full-fat blocks of Philadelphia cream cheese are your best bet. When it comes to cheesecake, don’t skimp on fat content, as air-whipped tubs won’t provide the right texture.
