Mini Cheesecakes are completely no-bake, with a buttery graham cracker crust and a creamy cheesecake filling. Served in mini mason jars with any toppings you like, these make the perfect individual treat! Favorite toppings include strawberry compote, blueberry sauce, and lime curd!
Published July 2018. Updated July 2023.
Why you’ll love this Mini Cheesecake Recipe:
- Creamy Filling – The creamy no-bake cheesecake layer is easy to make and super silky!
- Endless Topping Possibilities – Choose from over a dozen topping options for your mini cheesecakes, including fruit compotes or fresh fruit. You can easily make different flavors in the same batch by using a few topping options!
- No-Bake Recipe – From start to finish, this recipe is completely no-bake! This includes the crust, filling, and toppings. This easy dessert is perfect for a cheesecake lover who doesn’t want the fuss of a baked cheesecake and a water bath.
- Make-Ahead Dessert – These easy no-bake treats are a great make-ahead dessert.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found at the bottom of this post in the recipe card.
- Graham Crackers – Pulse whole graham crackers in a food processor (or pound them in a freezer bag with a rolling pin). Or, purchase graham cracker crumbs from the grocery store.
- Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
- Cream Cheese – Use full-fat cream cheese , at room temperature for best results.
- Heavy Cream – Make sure this is cold, straight from the fridge when using.
- Vanilla Extract – Use real vanilla for the best flavor.
Ingredient Substitutions:
- Gluten-free – Simply use gluten-free graham crackers to easily make this recipe gluten-free!
- Dairy-free – Use your favorite, trusted dairy-free products in this recipe.
- Whipped Cream – You could use cool whip in place of the homemade whipped cream in a pinch. I believe 1 and 1/2 tubs (8 ounce tubs) would be the equivalent.
- Crust Alternatives – Vanilla wafers, or digestive biscuits if you’re in the UK, work in place of graham crackers. You can even use oreo cookies for a chocolate crust.
How to Make this Cheesecake Jars Recipe Step-by-Step:
Step 1: Make the Crust. Stir melted butter & graham cracker crumbs together in a medium bowl. The mixture will be like wet sand. Set aside.
Step 2: Make the Filling. In a medium mixing bowl, beat cold heavy cream and powdered sugar on medium high with an electric mixer, until stiff peaks form. In a large bowl, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla on medium speed. Gently fold in the whipped cream until completely combined.
Step 3: Assemble & Add Toppings. Press 2 tablespoons of graham cracker crust into the bottom of each jar. Pipe in the cheesecake batter with a ziploc bag, snipping off the tip. Or, use a small cookie or ice cream scoop. Top individual cheesecakes with desired toppings! You can also alternate layers of cheesecake, topping, cheesecake, and topping like I did in the photos.
Serving + Storing these Mini Cheesecakes:
Let your no bake cheesecakes chill in the fridge for 20-30 minutes before serving, to get the best texture. These can also be made a day ahead. Refrigerate leftovers for 2-3 days, in an airtight container or covered with plastic wrap.
Expert Success Tips:
- Fold Gently – Gently fold the whipped cream into the cream cheese mixture, so as not to deflate the whipped cream that we just beat full of air.
FAQs:
Yes! I don’t recommend doubling it, as it may be too much mixture for one bowl, an you run the risk of over-folding in the whipped cream, which would deflate the mixture a bit.
David, you just fold it in. HEHE. Kidding, I will tell you. To fold something in, slide a silicone spatula down the side of the bowl, across the bottom, and up the other side, then over the top of the mixture. That’s folding!
Absolutely! This is a great option if you don’t want to purchase little jars. Fill a cupcake pan with cupcake liners/muffin cups/paper liners, then proceed with the recipe as directed below. You won’t be able to alternate filling and topping since they’re smaller, but you’ll get double the yield!
Recipe Variations:
- Toppings – Have fun with the toppings! Here are just a few suggestions of easy homemade toppings to add to your no bake cheesecake jars. You can also use any canned pie filling, like cherry pie filling or blueberry pie filling.
Special Tools:
- Mini Jars – These are the cheesecake jars I used! They are 8 ounces each. You could also do slightly smaller, like 6 ounce, if you want to stretch the recipe a bit more.
- Cordless Mixer – A cordless mixer is one of my favorite kitchen items!
More Cheesecake Recipes to Love:
- Mini S’mores Cheesecakes
- Strawberry Cheesecake
- Swirled Key Lime Pie Cheesecake
- Bailey’s Chocolate Cheesecake
- Biscoff Cheesecake
- Triple Nutella Cheesecake
- Lemon Blueberry Cheesecake
More No-Bake Desserts to Love:
Did you make this recipe? Snap a photo and leave a comment!
Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make!
Mini Cheesecakes (Cheesecake Jars!)
Ingredients
For the Crust:
- 1/2 cup salted butter, melted 113 grams
- 2 cups graham cracker crumbs` 230 grams
For the Cheesecake Filling:
- 16 ounces cream cheese, softened at room temperature Use the full-fat, block style. This needs just 20-30 mins at room temp.
- 1 cup granulated sugar
- 3 tbsp sour cream, at room temperature
- 2 tsp vanilla extract
- 2 tsp lemon juice, more to taste*
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 2 tsp vanilla extract
Instructions
- Prep: You can use mason jars or a muffin tin to make this recipe! The jars need no prep, but if using a muffin pan, line it with muffin papers.
- Make Toppings: To allow time to cool, make your desired toppings first! I have a huge list of ideas in the blog post above, under "recipe variations" but a few of my favorites are Cherry Compote, Strawberry Compote, Blueberry Sauce, Lime Curd, and Salted Caramel Sauce. I recommend picking two toppings, as that will cover all the cheesecakes, and give a little variety.
- Make the Crust: Stir together crust ingredients in a medium bowl until well combined. Press 2 tbsp of crust mixture into each jar, or 1 and 1/2 tablespoons if using a muffin tin. Set aside. See note if using muffin tin.
- Make the Cheesecake Filling: In a large bowl, beat together the cream cheese and granulated sugar. Add the sour cream, vanilla, and lemon juice and mix just until combined. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla on medium high speed just until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese mixture. See note under faqs if you need help with folding.
- Fill Jars: Fill a piping bag with cheesecake filling and snip off the end. This makes filling the jars or muffin wells SO much easier. Pipe in the filling, leaving room on top for toppings. Or, you can alternate filling, topping, filling, topping like I did in the photos.
- Serve & Store: Chill cheesecakes in the fridge for 20-30 minutes before serving, or up to 24 hours. Store leftover cheesecakes in the fridge for 2-3 days.
Wendy says
Could you substitute CoolWhip for the whipped cream? I have that on hand and would really like to try this recipe today.
Stephanie Simmons says
Hi Wendy! Yes I think that would be just fine. Let me know how you like these! ☺️
Homemade_ginger says
Easy to make, present so neat and beautifully. Made them for my Cafe – customers were simply delighted.
Stephanie Simmons says
Thank you for making my recipes! ❤️
Barbara says
Could you use frozen cherries in this recipe?
Stephanie Simmons says
I think that would work fine! Just thaw them first and drain the excess liquid before beginning the recipe. Let me know how it goes! ❤️
Sandhya Ramakrishnan says
It is such a winner recipe 🙂 I love that it is no bake and it has one of our favorite fruit, cherries. I might skip the booze as my kids will not be able to stay away from it. Love the beautiful color from the cherries!
Stephanie Simmons says
Totally fine to leave the alcohol out! It tastes great either way 🙂 Thanks for your kind comment!
Linda | Brunch-n-Bites says
I’m so into this no-bake recipe especially with extra boozy cherries. Perfect summer treat.
Stephanie Simmons says
Thanks Linda!
Marisa Franca says
We loved these little cheesecakes!
Stephanie Simmons says
Thanks so much!
Adriana Lopez Martin says
I love no bake desserts, and this one was so easy to put together with no fuss. Delicious!
Stephanie Simmons says
Thanks Adriana!
Aaron says
These were totally delicious – and perfect for summer!
Stephanie Simmons says
Thank you! ❤️
Fred Nonterah says
Cheesecake is my favorite kind of cake. I haven’t made some in a while because of obvious reasons :). But, this recipe took all the work out of it!
Stephanie Simmons says
Thanks, Fred!
aditi says
lovely recipe, I love making these.. come our really well and one of my favourites
Stephanie Simmons says
Thanks so much!! ❤️
Lauren Vavala says
These are too delicious! I love that you made layers to get even more yummy filling in these! So good!
Stephanie Simmons says
Thanks Lauren!!
Daniela says
This looks like the perfect dessert for a hot summer evening. As soon as I get my hands on some cherries, I’m going to give it a try!
Stephanie Simmons says
Thanks Daniela! Enjoy ?
Samantha H. says
You had me at cheesecake! And then I was totally hooked at the point of no return with boozy cherries. Plus it’s beautiful in the clear cups.
Stephanie Simmons says
Thanks so much! Hope you give it a try ?
Noel says
Just made these for my family and everyone loved them! Such an easy recipe.
Stephanie Simmons says
Thanks so much, Noel!
mydeliciousmeals says
This is a great breakfast idea, I often make boozy cherry cake, and this recipe will add to my list of recipes with cherries. Thanks for sharing!
Stephanie Simmons says
Thank you!
Veena Azmanov says
Cherries is one that does well with booze. I love soaking them overnight and adding them to my drinks. Now I can add them to this dessert too. Sounds so yum. Can’t wait to try.
Stephanie Simmons says
Oo that sounds so good!! I need to come up with a cherry cocktail recipe next!
Cindy says
Making this tomorrow – does it make a difference whether using I use bing or rainier cherries etc? thanks so much for this recipe
Stephanie Simmons says
Hi Cindy! Sorry I didn’t get a chance to reply sooner. I think Bing or Rainier would both work well! ❤️ Let me know how they turn out!
Chef Mireille says
the boozy cherries are the best part of this recipe
Stephanie Simmons says
Thanks, Chef Mireille!
Claudia Lamascolo says
wow what can be better than having an adult parfait? I love blueberry boozy is a bonus!
Stephanie Simmons says
Right?! Thanks Claudia!
Sally says
Wow, I love the combination of the boozy cherries with the cream cheese in this cute little dessert
Stephanie Simmons says
Thanks so much Sally! Enjoy ❤️
Sarah says
I would give this recipe 6 stars if I could! HUGE hit at our last party. SO. GOOD!
Stephanie Simmons says
Haha, thank you so much Sarah!! ❤️
Stine Mari says
All these photos are so beautiful, Stephanie! It makes it look really good, but then again, the ingredients also make it sound pretty amazing.
Stephanie Simmons says
Thanks Stine!! ❤️
Blogtastic Food says
Parfait is a recent favourite of mine. I love the ideas of boozy cherries, I put bourbon infused cherries on mint chocolate mousse and it was amazing!! Your blog is amazing!!! Keep up the great work (:
Stephanie Simmons says
Thanks so much for your kind comment ?
Jacqueline says
Love everything about this recipe. I’m not a great dessert making but this I was able to do!!
Stephanie Simmons says
Thanks so much!
Gloria says
Ok…the boozy cherries sound like the perfect topping to this delicious dessert. Bourbon is perfect….and I know hubby would LOVE this. What a great BBQ party dessert.
Stephanie Simmons says
Thanks Gloria! Enjoy ?