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Mini No-Bake Cheesecakes

I am a HUGE fan of cheesecake. I was craving it one night and started looking up no-bake recipes. I had all the ingredients I needed to make a no-bake cheesecake, but not the crust part. I went out and bought the little mini-crusts from the supermarket instead.

I have included the instructions on how to make a graham cracker crust for a large cake, however you can portion it into smaller cakes if desired.

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Mini No-Bake Cheesecakes

Servings: 8 servings (or 1 9-inch Cake)

Total Time: 6 Hours

Ingredients:

2 Packages (20 sheets) Graham Crackers

11 Tbsp Butter (melted, 1 3/8 sticks, unsalted)

2 Tbsp Sugar

2 Boxes Cream Cheese (8-ounce packages, room temperature)

1 can Sweetened Condensed Milk (14-ounce can)

1/4 cup Fresh Lemon Juice

1 tsp Vanilla Extract

Persimmons Sauce

Directions:

Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form

Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.

Press the crumb mixture into a 9-inch spring form pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.

Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.

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Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 4 1/2 to 5 1/2 hours.

Take the Persimmons Sauce and top it off.

Unclasp sides of pan, and remove cheesecake.

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Mini No-Bake Cheesecakes
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Dessert
Serves: 8
Ingredients:
  • 2 Packages (20 sheets) Graham Crackers
  • 11 Tbsp Butter (melted, 1⅜ sticks, unsalted)
  • 2 Tbsp Sugar
  • 2 Boxes Cream Cheese (8-ounce packages, room temperature)
  • 1 can Sweetened Condensed Milk (14-ounce can)
  • ¼ cup Fresh Lemon Juice
  • 1 tsp Vanilla Extract
  • Persimmons Sauce
Directions:
  1. Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form
  2. Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
  3. Press the crumb mixture into a 9-inch spring form pan, spreading it 1½ to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
  4. Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary. Beat in the lemon juice and vanilla.
  5. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2½ to 3 hours.
  6. Take the Persimmons Sauce and top it off.
  7. Unclasp sides of pan, and remove cheesecake.

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