These mini cheesecakes are simply the best! They’re creamy, no-bake, and have a delicious graham cracker crust. Top them with fresh berries for a perfect summer treat. Ideal for BBQs, Memorial Day, 4th of July, and Labor Day, these cheesecakes are ready to chill in under an hour!
Why You’ll Love These Mini Cheesecakes
- Adorable Size: Mini desserts are always cuter!
- Easy to Make: You can whip them up in less than an hour!
- Creamy Goodness: The filling is light and fluffy, melting in your mouth with each bite.
- Sweet Graham Cracker Crust: The crunchy crust pairs perfectly with the creamy filling.
- Perfect for Summer: Light cheesecake with fresh berries is ideal for hot days.
Mini Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 8 cheesecake 1x
- Category: Dessert
Ingredients
Scale
For the Crust:
- 16 graham cracker sheets (about 2 cups of crumbs)
- 10 tablespoons unsalted butter (melted)
- 2 tablespoons granulated sugar
For the Cheesecake:
- 8 oz cream cheese (softened)
- 6 oz white chocolate (chopped)
- 1 ½ teaspoons vanilla extract
- ½ cup cold heavy whipping cream
- Fresh berries for topping
Instructions
For the Crust:
- Preheat the oven to 350°F. Lightly spray eight 4-inch tart pans with non-stick spray.
- Pulse the graham crackers in a food processor until finely ground.
- In a large bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Divide the mixture evenly among the tart pans. Press the crumbs firmly onto the bottom and up the sides of the pans. A spoon can help with this.
- Place the tart pans on a baking sheet and bake for 8-10 minutes. Let them cool completely while you make the cheesecake filling.
For the Cheesecake:
- Melt the white chocolate over a double boiler and let it cool slightly.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 1 minute.
- Add the melted white chocolate and vanilla, mixing on low speed until combined.
- In a separate bowl, whip the cold heavy cream on high speed until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.
- Scoop the cheesecake batter into the prepared crusts using an ice cream scoop. Smooth the tops with a mini offset spatula.
- Chill the cheesecakes in the fridge for at least 4 hours or overnight. (Keep them on the baking sheet and cover with another baking sheet turned over.)
To Serve:
- Once chilled, gently push the bottoms of the tart pans to release the cheesecakes.
- Transfer to a serving plate, top with fresh berries, and enjoy!
- These mini cheesecakes are a hit at any summer gathering. Enjoy the creamy, berry-topped goodness!
