Easy 5 ingredient No Bake Cheesecake recipe (Mini)

Super lazy 5 ingredient no bake cheesecake recipe - the epitome of convenience and decadence combined!

Imagine indulging in a slice of velvety smooth, creamy goodness without even turning on the oven. With its luscious texture and simple preparation, this cheesecake is a testament to easy dessert-making at its finest.

cheesecake sliced into half to show the smooth and creamy texture from within

What is a no-bake cheesecake?

No-bake cheesecake, true to its name, is crafted without the need for an oven so no baking is involved.

Instead of relying on baking, its creamy texture is achieved primarily through the use of whipped cream, creating a lusciously smooth and creamy filling.

Chilling the cheesecake overnight is crucial, as it allows the dessert to set completely.

Why does this recipe work?

This recipe succeeds for two main reasons:

Firstly, whipping the cream to stiff peaks provides structural integrity, allowing it to hold its shape when combined with the beaten cream cheese.
Secondly, the extended chilling time in the refrigerator allows both the cream cheese and whipped cream to fully set, creating a firm and stable structure that enhances the overall texture and taste of the cheesecake.

Also, transforming the recipe into mini cheesecake portions offers several benefits.

The smaller size ensures each cheesecake is fully set, as it allows for quicker and more thorough chilling.

Additionally, making no-bake mini cheesecake also facilitates portion control, making it easier to serve and enjoy without the need for cutting a slice of cheesecake.

Together, these steps guarantee a deliciously satisfying dessert with a perfect balance of creaminess and structure.

If you are still worried about the setting of the cheesecake then you can add a little melted white chocolate like we did our lovely no bake cheesecake recipe bearing in mind that would make it a 6 ingredient recipe.

Ingredients:

Cream Cheese - Use full fat cream cheese preferably the block ones. Let it soften for 30 minutes to an hour before starting with the recipe to soften it completely. This would ensure that it beats well with the sugar without creating lumps.
Sugar - I am using icing sugar but you can powder your sugar, sieve, and then use it too.
Cream - Use full-fat heavy whipping cream.
Crust - Graham cracker crumbs are ideal, but other options like digestive biscuits, Biscoff cookies, or Oreo cookie crumbs work too. Store-bought graham cracker crust or graham cracker pie crust are also suitable. I am using digestive biscuit crumbs in this recipe.

Find the detailed printable version of the recipe from the recipe card at the end of the post.

Step by Step Tutorial

Step 1: Prepare the Crust

Combine digestive biscuit crumbs, 2 tbsp icing sugar, and melted butter in a mixing bowl until they reach a texture resembling wet sand (image 1).

Test by pressing it in between your palms, if it holds its shape you are good to go or else add a little more butter (image 2). Then press this mixture firmly into the base of your chosen mould

Line a muffin tray with cupcake liners, as we're making mini cheesecakes.

press the biscuit crumbs into the prepared muffin tin

Distribute 2 tablespoons of the crumb mixture into each liner, pressing it down using the back of a spoon to form a complete base (image 3).

Chill the prepared crusts in the refrigerator while we move on to preparing the creamy cheesecake filling (image 4).

Step 2: Cheesecake Mixture

beating cream cheese and sugar and whipping cream

In a large bowl, beat room temperature cream cheese and icing sugar (or powdered sugar) until smooth and creamy using a hand mixer or stand mixer fitted with a paddle attachment on medium speed (image 5). Pause occasionally to scrape down the sides of the bowl using a rubber spatula to ensure even mixing.

In a separate bowl, whip cold heavy cream using a whisk attachment until stiff peaks form (image 6).

Mix cream cheese mixture with whipped cream and pipe over biscuit layer

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate its fluffy texture (image 7).

Step 3: Chill the Cheesecake Batter

Fill a piping bag with the cheesecake batter, pipe into the prepared muffin liners, leveling off the tops using a small offset spatula (image 8).
Chill the cheesecakes in the refrigerator for at least 2 hours to allow them to set. After which cover the muffin tin with cling wrap and chill overnight for best results, or for a minimum of 4 hours. (I agree, this is the hardest part of the recipe).
Once the cheesecakes are set, they can be enjoyed on their own or garnished according to preference.

Can I use Springform Pan?

Yes, you can certainly use a springform pan to make a classic cheesecake with this recipe.

To do so, double the recipe ingredients.

Prepare the crumb mixture and press it firmly onto the base of a 9-inch prepared springform pan. (Check out instructions on how to line your pan from our baked cheesecake recipe post).

Allow the crust to set while you prepare the 5-ingredient no-bake cheesecake filling.

Pour the prepared batter onto the crust in the springform pan.

Cover the pan with cling film and refrigerate overnight, or for at least 6 hours, to allow the cheesecake to set.

The next day, carefully unmold the cheesecake from the springform pan, slice, and enjoy!

Storage Instructions

Refrigeration: Once the mini cheesecakes are set, store them in an airtight container or cover the muffin tin tightly with plastic wrap. Place them in the refrigerator and keep them chilled until ready to serve.
Shelf Life: These mini cheesecakes can typically be stored in the refrigerator for up to 3-4 days. However, for the best taste and texture, it's recommended to consume them within 2-3 days.
Freezing: If you want to store the mini cheesecakes for a longer period, you can freeze them. Place the cheesecakes on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag, removing as much air as possible. Label the container with the date and freeze for up to 1-2 months. When ready to enjoy, thaw the cheesecakes overnight in the refrigerator before serving.

By following these storage instructions, you can ensure that your 5-ingredient no-bake mini cheesecakes stay fresh and delicious for as long as possible.

Flavouring and Garnishing

Though this cheesecake tastes good on its own you can very well enhance the flavour by adding just one or two ingredients to this otherwise simple recipe.

Cherry Pie Filling - Top it with store bought cherry pie filling. Not only that you can use other varieties available in the market like apple pie filling or any berry pie filling.
Lemon Curd - Store bought lemon curd would work well. If you are interested in making it at home in a super easy way check out our Lemon Curd 101 post.
Compotes - Compotes of any fruit, homemade or store bought, either works.
New York Style Cheesecake - Simply add vanilla extract to the batter.
Skip making the graham crackers crust at home and use store-bought crust instead and use a tsp of lemon juice or lime juice to still make it into 5 ingredient no bake cheesecake recipe.
Keep it simple by using fresh fruit; no bake pineapple cheesecake has all my heart and fresh berries with a little lemon zest could really make it look stunning.
Simply enjoy this decadent cheesecake with a Nutella topping like we have done today. Instead of Nutella, you can opt for chocolate ganache, caramel sauce, or even chocolate sauce.

Best Tips:

Since this is a no bake mini cheesecake recipe, you really do not have to worry about using a hot water bath, cracked tops on a traditional cheesecake recipe, or too many ingredients, this recipe comes together fairly easily.

But still here is a few pointers to help you absolutely nail the recipe even if it's your first time.

Ensure that your cream cheese is at room temperature before starting. This helps to achieve a smooth and creamy texture in your cheesecake batter, reducing the risk of lumps.
Do not overmix the whipped cream into the cheesecake batter or else it will lose its structure and the batter will become thin and won't set properly.
Refrigerate it for at least 4-6 hours, or preferably overnight, to allow it to set properly. This step is crucial for achieving the perfect texture and flavor.
Don't be afraid to get creative with flavors and toppings! Whether it's adding swirls of fruit puree, chocolate ganache, or caramel sauce, experimenting with different flavors can make your cheesecake unique and delicious.

three mini cheesecakes placed on a wooden board

My cheesecake filling is too runny. What went wrong?

If your cheesecake filling is too runny, it may be due to not chilling it for long enough. Make sure to refrigerate the cheesecake for the recommended amount of time (usually at least 4-6 hours, preferably overnight) to allow it to set properly. The other reason could be not whipping the cream to stiff peaks or overmixing it, Avoid all this to achieve perfect results.

Can I use low-fat or non-fat cream cheese in the recipe?

No please do not use low fat ingredients in this recipe solely because fat also helps in setting the cheesecake; this being a no bake recipe. So kindly stick to full fat ingredients.

My crust is too crumbly and won't hold together. What should I do?

If your crust is too crumbly, it may be due to not using enough melted butter to bind the crumbs together. Try adding a little more melted butter to the crumb mixture and mixing until it reaches a wet sand-like texture that holds its shape when pressed together.

Can I make a no-bake cheesecake ahead of time and freeze it?

Yes, you can make a no-bake cheesecake ahead of time and freeze it for longer storage. Wrap the cheesecake tightly in plastic wrap or aluminum foil, or place it in an airtight container, and freeze for up to 1-2 months. Thaw the cheesecake overnight in the refrigerator before serving.

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cropped close up image of mini no bake cheesecake to fit the recipe card image

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