Mini No-Bake Cheesecake Bites
48 Cakes
Yield
20-25 Minutes
Prep Time
0 Minutes
Cook Time
Ingredients
Crust:
1 ½ cups Graham Cracker Crumbs
1 tablespoon Sugar
¼ teaspoon Cinnamon
¼ cup Melted Butter
Filling:
1 pound (2-8 ounce Tubs) Cream Cheese, Softened
¼ cup Sour Cream
¾ cup Sugar, Divided
1 teaspoon Vanilla Extract
1 tablespoon Lemon Juice
½ cup Heavy Cream, Whipped to Stiff Peak
Strawberry Jam, for Topping
Fresh Berries, for Topping
Instructions
Make the crust:
1. In a bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter.
2. Mix until the crumbs are evenly coated, then press the mixture firmly into the bottom of mini muffin tins or silicone molds to form the crust. Chill while you prepare the cheesecake filling.
Prepare the cheesecake filling:
1. In a large mixing bowl, beat the softened cream cheese until smooth.
2. Add the sour cream, ½ cup sugar, vanilla extract, and lemon juice. Continue beating until the mixture is smooth and thick.
3. Whip the heavy cream to stiff peaks with remaining ¼ cup of sugar
4. Fold whipped cream into cheesecake mixture
Assemble the cheesecake bites:
1. Spoon or pipe the cheesecake filling onto the prepared graham cracker crusts in the muffin tins.
2. Use a spatula to smooth the tops.
Chill and serve:
1. Refrigerate the mini cheesecakes for at least 2-3 hours, or until firm.
2. Top with fresh berries, whipped cream, or a drizzle of chocolate before serving.
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