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Home » Recipes » Freezer Meals » Freezer Friendly Mini Cheesecakes (No Bake!)

Freezer Friendly Mini Cheesecakes (No Bake!)

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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!

A wooden pedestal with various mini cheesecakes and one cheesecake underneath it.

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

A white marble counter top with small bowls full of whipped topping, powdered sugar, brown sugar, butter, graham crackers, and a plate with cream cheese on it.

Mini Cheesecake Ingredients

Graham Cracker Crust
  • Graham Cracker Crumbs
  • Brown Sugar
  • Butter
Filling
  • Cream Cheese
  • Powdered Sugar
  • Whipped Topping

How to Make Mini Cheesecakes

A bowl with graham crackers and brown sugar with a hand pouring a small bowl of butter into it.

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

A glass bowl with filling in it with two hands holding and stirring it.

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.

A cupcake pan with silicone liners with filling and a hand with a metal spoon putting graham cracker crumbs on top.

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.

Two hands zipping up a resealable bag of 9 plain mini cheesecakes.

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.

A white dish with 5 mini cheesecakes with different toppings.

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.
A rectangular dish with 8 mini cheesecakes no bake and freezer friendly treat with various toppings.

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!

Mini Cheesecakes

These are no-bake, delicious and freezer friendly!
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Mini Cheesecakes No Bake, Mini Cheesecakes with Graham Cracker Crust
Prep Time: 10 minutes
Freeze Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 17
Calories: 167kcal
Author: Karrie

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
Tried this recipe?Mention @happymoneysaver or tag #happymoneysaver!

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August 3, 2020
Dessert, Family Favorites, Freezer Meals, Recipes

Comments

  1. Jackie B. says

    November 6, 2021

    Karrie, could I just use my silicone cupcake pan for these? It seems like they’d pop out ok from it…??

    Reply
    • Karrie says

      November 11, 2021

      Yes you can!

      Reply
  2. Brenda says

    September 22, 2020

    5 stars
    We made these mini cheesecakes for a wedding reception last weekend and they were very very delicious! Everyone loved them and kept commenting on how pretty they were.

    Reply
  3. Barrie says

    August 3, 2020

    This looks and sounds great! I love the idea of making these and then thawing them when we want a sweet treat!

    Reply

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Karrie

Hello & Welcome!

I'm Karrie. Come join me on my money savin' adventures but beware: you may find yourself wanting backyard chickens, making freezer meals and dancing along with me to 80's music.
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