How to Make No Bake Mini Cheesecakes

Traditional cheesecakes can be time-consuming to make and difficult to bake. Often, they require just the right amount of mixing, special pans and particular baking techniques to help avoid the dreaded cracking that can often happen. No Bake Mini Cheesecakes won't be as dense or as rich as their traditional counterparts, but they are quick, easy and yummy. They are also a great treat to make with children and as bite-sized desserts for a party.

Difficulty: Easy

Instructions

Things You'll Need:

• 8 oz. cream cheese, room temperature
• 8 oz. whipped topping
• 1/2 cup sugar
• Prebaked crusts or shells, or graham crackers, vanilla wafers or crisp cookie of choice.
• 12 paper cupcake holders or 30 mini-cupcake holders (if you don't get prebaked crusts or shells)
• Toppings of your choice (optional)

1. Decide what type of crust you want for your No Bake Mini Cupcakes. You can buy small, ready-to-use crusts at the grocery store or you can crumble your graham crackers or your favorite crispy cookie into the bottom of paper cupcake holders.

2. Blend cream cheese and sugar. Fold in whipped topping.

3. Spoon the cheesecake batter into the crusts, shells or paper cups. If you would like, top with sprinkles, fruit topping or any other topping you choose.

4. Refrigerate until you are ready to serve.

Tips & Warnings

• If you like your cheesecake to be slightly tart, add 2 tbsp. sour cream and 2 tsp. lemon juice to the batter before you fold in the whipped topping. You can vary the recipe by adding ingredients such as mini chocolate chips, fruit or nuts to your batter. Just be sure to add these before you fold in the whipped topping so that your cheesecakes are fluffy.

References

• Traditional Cheesecake Tips

Resources

• Other No Bake Mini Cheesecake Recipes

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