No-Bake Mini Cheesecakes Recipe | Aunt Sandy’s Kitchen

Name: No-Bake Mini Cheesecakes
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12 to 20 mini cheesecakes
Cuisine: American
Ingredients: 12–20 cupcake holders with stiff sidewalls; 1 box vanilla wafer cookies; 2 packages (8 ounces each) cream cheese, softened to room temperature; 1 cup granulated sugar; 1 tablespoon lemon juice; 2 teaspoons vanilla extract, divided; 1 cup heavy whipping cream; 1–2 tablespoons cornstarch; 1 can fruit pie filling, such as cherry, strawberry, or blueberry

No-Bake Mini Cheesecakes

... from Aunt Sandy's Kitchen

Serves: 12-20 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 1 hour min
Total Time: 1 hour 20 minutes

These No-Bake Mini Cheesecakes are sweet little dessert cups made with a vanilla wafer bottom, a creamy cheesecake filling, and your favorite fruit pie topping.

They are easy to make ahead, easy to serve, and perfect for holidays, church suppers, family dinners, showers, potlucks, and summer gatherings when you want a chilled dessert without turning on the oven.

🛒 Ingredients

12–20 cupcake holders with stiff sidewalls
1 box vanilla wafer cookies
2 packages (8 ounces each) cream cheese, softened to room temperature
1 cup granulated sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract, divided
1 cup heavy whipping cream
1–2 tablespoons cornstarch
1 can fruit pie filling, such as cherry, strawberry, or blueberry

Instructions

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the sugar, lemon juice, and 1 teaspoon vanilla extract. Beat until fully combined and smooth. Set aside.
In a medium mixing bowl, beat the heavy whipping cream on low speed for 1 minute.
Add the cornstarch and the remaining 1 teaspoon vanilla extract. Turn the mixer to high and beat for 3–4 minutes, or until stiff peaks form.
Gently fold the whipped cream mixture into the cream cheese mixture until evenly combined.
Place one vanilla wafer cookie in the bottom of each stiff cupcake holder.
Spoon or pipe the cheesecake filling into each cup, filling each one until about 1 inch from the top.
Add a spoonful of your desired fruit pie filling on top of each mini cheesecake.
Chill for at least 1 hour before serving.

Enjoy!

Recipe Notes

Use room-temperature cream cheese so the filling beats smooth without lumps.
Stiff cupcake holders work best because they support the filling without needing a muffin pan.
If using regular paper cupcake liners, place them inside a muffin tin for support.
Use 1 tablespoon cornstarch for a softer filling and 2 tablespoons for a firmer cheesecake cup.
Cherry, strawberry, and blueberry pie filling all work well for the topping.
For cleaner serving, spoon the cheesecake filling into a piping bag or zip-top bag and pipe it into each cup.
Keep refrigerated until ready to serve.
Store leftovers covered in the refrigerator for up to 3 days.

Frequently Asked Questions

Can I make No-Bake Mini Cheesecakes ahead of time?

Yes. These mini cheesecakes are a good make-ahead dessert. Prepare them several hours ahead or the night before, then keep them covered in the refrigerator until serving.

Do these mini cheesecakes need to be baked?

No. This is a no-bake cheesecake recipe. The filling sets in the refrigerator, and the vanilla wafer cookie acts as the bottom crust.

What fruit topping is best for mini cheesecakes?

Cherry pie filling is a classic choice, but strawberry, blueberry, peach, or mixed berry pie filling also works well.

Can I use homemade whipped cream instead of store-bought topping?

Yes. This recipe uses heavy whipping cream beaten into stiff peaks, then folded into the cream cheese mixture for a light and creamy filling.

Why is cornstarch used in no-bake cheesecake filling?

The cornstarch helps stabilize the whipped cream so the cheesecake filling holds its shape better after chilling.

How long should No-Bake Mini Cheesecakes chill?

Chill them for at least 1 hour. For a firmer texture, chill them for 2–4 hours before serving.

Dessert