Freezer Friendly Mini Cheesecakes (No Bake!)

These are the BEST mini cheesecakes – no bake, freezer friendly and the perfect bite-size dessert! They have a creamy, rich filling, a sweet graham cracker crust, and the toppings are endless. Best of all, they come together in less than 10 minutes!

Why You Need To Make These Mini Cheesecakes

• Incredible Taste. They are ridiculously creamy and have that buttery graham cracker crust everyone loves!
• Super Simple. It’s an easy recipe that can be thrown together in less than 10 minutes!
• Perfect portions. Each cupcake-sized cheesecake has the perfect ratio of crust to filling and is so easy to grab one…or five!
• Made ahead. These cheesecakes are made days ahead and frozen, ready for dessert any time!
• Endless Toppings. They can be topped with any flavor you want like raspberry, strawberry, chocolate, nutella or caramel!
• Perfect Entertaining Dessert. Everywhere I bring this dessert, people love them, no one can resist! They are the perfect dessert to make for any get together or celebration!

VIDEO: HOW TO MAKE MINI CHEESECAKES

Mini Cheesecake Ingredients

Graham Cracker Crust

• Graham Cracker Crumbs
• Brown Sugar
• Butter

Filling

• Cream Cheese
• Powdered Sugar
• Whipped Topping

How to Make Mini Cheesecakes

In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar, stirring well.

In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat cream cheese on high for about 1 minute, until creamy.

Add powdered sugar and beat on medium speed for about 1 minute, until smooth. Gently fold in whipped topping, until blended.

Place 17 silicone muffin liners in a muffin tin. Scoop cream cheese mixture into cups until three-quarters full.

Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.

Remove from freezer. Transfer mini pies in their silicone liners to labeled gallon-size freezer bags. Seal, removing as much air as possible, and freeze.

TO SERVE:

• Remove from freezer.
• Gently remove silicone liners and invert mini pies onto a serving plate, crust side down.
• Top with garnishes. It can be served frozen or thaw in the fridge first and serve.

FREQUENTLY ASKED QUESTIONS AND TIPS

How to Make Graham Cracker Crumbs

• Pulse in a food processor to get really fine crumbs
• Place in a large zip-top bag and smash using a rolling pin, a meat mallet, or even the back of a pan until they are fine crumbs.

Do I Need To Use Silicone Liners?

Yes, these silicone liners are amazing especially for this no bake mini cheesecakes! They pop out easily with good beautiful shapes and are so easy to clean. They also can be used many, many times.

Can These Mini Cheesecakes Be Frozen?

Yes! These freeze really well. Transfer mini cheesecakes in their silicone lines to labeled gallon size freezer bags. Seal it, removing as much air as possible, and freeze.

These mini cheesecake bites will last about five days in the fridge but six to eight months in the freezer so be sure to make a lot. You’re going to need them once folks get a taste of these delicious yet easy dessert.

To serve, remove from the freezer, gently remove silicone liners and invert mini cheesecakes onto a serving plate, crust side down. Top with additional garnishes. It can be served frozen or thaw in the fridge first and serve.

What Can I Top These Mini Cheesecakes With?

These mini cheesecakes can be topped with almost anything or served plain! I love to use fruit for my mini cheesecake toppings especially strawberries, blueberries, blackberries, and raspberries. When decorated they look amazing!

• Whipped Cream 
• Fruit
• Shaved Chocolate
• Chocolate Ganache
• Pie Filling
• Salted Caramel
• Lemon Curd
• Nutella

Tips for Making Mini Cheesecakes

• Start with softened cream cheese. Set blocks of cream cheese out at room temperature for at least 2 hours to soften. If you are running late, heat in the microwave on the defrost setting for 10 seconds then flip over the blocks and heat for 10 more seconds.
• Using an electric mixer beat the cream cheese until smooth. Keep scraping the beaters and the side of the bowls.
• Use a measuring cup to pack the graham cracker mixture down in the silicone liners.

Want More Freezeable Desserts?

• Freezer Friendly Apple Crisp
• Malt Milkshake Chocolate Ice Cream Pie
• Frozen Party Slush Recipe
• Easy Homemade Healthy Popsicles
• The Master Chocolate Chip Cookie Recipe
• Easy Cinnamon Roll Recipe {Freezer Friendly}
• Pumpkin Roll with Vanilla Bean Frosting

This is the BEST mini cheesecakes – no bake and freezer friendly – and is an absolute family favorite in our home and I bet it will be in yours, too!  If you make these cheesecakes, share a photo on Instagram and tag @happymoneysaver!

Recipe Card

5 from 1 vote

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Mini Cheesecakes

Course Dessert

Cuisine American

Keyword Mini Cheesecakes No Bake, Mini Cheesecakes with Graham Cracker Crust

Servings 17

Print

Pin

Prep Time 10 minutes mins

Freeze Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

These are no-bake, delicious and freezer friendly!

Ingredients

 

Graham Cracker Crust

• ▢ 1-1/4 cups graham cracker crumbs
• ▢ 2 tbsp brown sugar
• ▢ 1/4 cup butter melted

Filling

• ▢ 8 oz cream cheese softened
• ▢ 1 cup powdered sugar
• ▢ 16 oz container of whipped topping
• ▢ garnishes

Instructions

Graham Cracker Crust

• In a medium bowl, combine graham cracker crumbs, melted butter and brown sugar, stirring well.

Filling

• In the bowl of a stand mixer (or in a medium bowl, using an electric hand mixer), beat cream cheese on high for about 1 minute, until creamy.
• Add powdered sugar and beat on medium speed for about 1 minute, until smooth. Gently fold in whipped topping, until blended.
• Place 17 silicone muffin liners in a muffin tin. Scoop cream cheese mixture into cups until three-quarters full.
• Sprinkle crust mixture evenly over each mini pie. Press gently with the back of a spoon to flatten. Freeze for about 2 hours, until firm.

MAKE IT NOW

• Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down.
• Top with additional whipped topping and a fresh raspberry, if using. Can be served frozen or thawed in the fridge first and serve.

MAKE IT A FREEZER MEAL

• Remove from freezer. Transfer mini pies, in their silicone liners, to 2 labeled gallon-size (4 L) freezer bags. Seal, removing as much air as possible, and freeze.

SERVE

• Remove from freezer. Gently remove silicone liners and invert mini pies onto a serving plate, crust side down. Top with additional whipped topping and a raspberry, if using. Can be served frozen or thaw in the fridge first and serve.

Notes

Mini Cheesecakes will last five days in the fridge but 6-8 months in the freezer.

Make Graham Cracker Crumbs: Pulse in a food processor to get really fine crumbs or place in a large zip-top bag and smash using a rolling pin, a meat mallet, or even the back of a pan until they are fine crumbs.

Start with softened cream cheese. Set blocks of cream cheese out at room temperature for at least 2 hours to soften. If you are running late, heat in the microwave on the defrost setting for 10 seconds then flip over the blocks and heat for 10 more seconds.

Top These Mini Cheesecakes With: Whipped Cream, Fruit, Shaved Chocolate, Chocolate Ganache, Pie Filling, Salted Caramel, Lemon Curd, Nutella

Nutrition

Serving: 1g | Calories: 167kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 22mg | Sodium: 95mg | Potassium: 48mg | Fiber: 1g | Sugar: 15g | Vitamin A: 282IU | Calcium: 35mg | Iron: 1mg

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