Mini Cheesecakes

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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
Chill Time 4 hours
Course Dessert
Servings 8 cheesecake


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


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!

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