Spring No-Bake Mini Cheesecakes
These spring no-bake mini cheesecakes are light, creamy, and topped with fresh seasonal fruits. This easy no-bake cheesecake recipe is perfect for spring parties, brunches, and celebrations, offering individual servings with a smooth and refreshing flavor.
Ingredients
- Crust
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
- Filling
- 16 oz cream cheese softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ cups heavy whipping cream
- Toppings Optional
- Fresh strawberries
- Blueberries
- Raspberries
- Lemon curd
- Fruit compote
Instructions
- In a bowl, mix graham cracker crumbs, melted butter, and sugar.
- Spoon into cupcake liners or jars and press firmly to form the crust.
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla.
- Whip heavy cream until stiff peaks form in a separate bowl.
- Gently fold whipped cream into the cream cheese mixture.
- Spoon or pipe the filling over the crusts.
- Refrigerate for 3–4 hours until set.
- Add toppings before serving.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Chill thoroughly to ensure the cheesecakes set properly.
- Use a piping bag for a cleaner presentation.
- Store in the fridge up to 5 days or freeze up to 2 months.