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Easy 5 ingredient No Bake Cheesecake recipe (Mini)

Discover the ease and simplicity of our 5 ingredient no bake cheesecake recipe, providing a quick and effortless dessert solution for any occasion.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chilling Time 6 hours
Servings 12 mini cheesecakes
Calories 201kcal
Author Sushma Iyer

Ingredients

  • 1 cup Graham Cracker Crumbs refer notes
  • 1/2 cup + 2 tbsp Icing Sugar refer notes
  • 5 tbsp Melted Butter
  • 8 oz (220 gms) Cream Cheese softened to room temperature
  • 3/4 cup (180 gms) Whipping Cream

Instructions

Step 1 - Prepare the Cheesecake Base

  • Mix biscuit crumbs, 2 tbsp icing sugar and melted butter until it resembles wet sand like texture. And when pressed in between your palms it should hold its shape.
  • Line a muffin tray with cupcake liners.
  • Press 2 tbsp of crumbs into each liner to line the base completely. Chill in the refrigerator while preparing the cheesecake filling.

Step 2 - Prepare the Cheesecake Batter

  • Beat room temperature cream cheese and icing sugar in a mixing bowl using hand mixer until creamy and smooth.
  • In a separate bowl, whip cold heavy cream until stiff peaks form.
  • Fold whipped cream into the cream cheese mixture gently.

Step 3 - Chill the Batter

  • Use an ice-cream scoop to fill the muffin liners with cheesecake batter.
  • Chill for 2 hours, then cover with cling wrap and chill overnight or for a minimum or 4 hours until set.
  • Once set, enjoy the cheesecake on its own or garnish as desired.

Video

Notes

  1. In place of graham cracker crumbs, you can use digestive biscuits, biscoff cookies, or oreo cookie crumbs too. Or skip making the base at home altogether and opt for store-bought graham cracker crust. 
  2. If you are using sweetened whipping cream then reduce the sugar to 1/3 cup. 
  3. 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.
  4. 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.
  5. Rrefrigerate 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.
  6. You can easily freeze the cheesecakes for up to 2 months. Refer the post for detailed instruction.
  7. 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.
  8. Double the quantity of ingredients if you wish to make it in a 9 inch springform pans instead of mini cheesecakes. 
  9.  

Nutrition

Calories: 201kcal | Carbohydrates: 10g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 147mg | Potassium: 53mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.3mg
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