Description
Delightful mini cheesecakes served in jars or muffin tins, featuring a creamy cream cheese filling atop a buttery graham cracker crust. Perfect for individual servings, these no-bake cheesecakes can be topped with a variety of delicious compotes or sauces for a customizable treat.
Ingredients
Scale
Crust
- 1/2 cup salted butter, melted (113 grams)
- 2 cups graham cracker crumbs (230 grams)
Cheesecake Filling
- 16 ounces cream cheese, softened at room temperature (full-fat, block style)
- 1 cup granulated sugar (210 grams)
- 3 tablespoons sour cream, at room temperature (45 grams)
- 2 teaspoons vanilla extract
- 2 teaspoons lemon juice, more to taste
Whipped Topping
- 2 cups cold heavy cream (480 mL)
- 1/4 cup powdered sugar (29 grams)
- 2 teaspoons vanilla extract
Optional Toppings
- Cherry Compote
- Strawberry Compote
- Blueberry Sauce
- Lime Curd
- Salted Caramel Sauce
Instructions
- Prep: Prepare your containers: use mason jars or line a muffin tin with muffin papers if you choose to use tins. Jars require no preparation.
- Make Toppings: Prepare your desired toppings such as cherry compote, strawberry compote, blueberry sauce, lime curd, or salted caramel sauce ahead of time to allow them to cool and be ready for assembly.
- Make the Crust: In a medium bowl, combine melted butter and graham cracker crumbs until well mixed. Press approximately 2 tablespoons of crust mixture into the bottom of each jar, or 1 and 1/2 tablespoons if using muffin tins. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth. Add sour cream, vanilla extract, and lemon juice; mix until just combined. In a separate medium bowl, whisk heavy cream, powdered sugar, and vanilla on medium-high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the mixture.
- Fill Jars: Transfer the cheesecake filling into a piping bag and snip off the tip. Pipe the filling into each prepared jar or muffin well, leaving room for the toppings. Optionally, layer filling and toppings alternately as desired.
- Serve & Store: Chill assembled mini cheesecakes in the refrigerator for 20-30 minutes before serving, or up to 24 hours for best flavor and texture. Store leftovers in the fridge for 2-3 days.
Notes
- If using muffin tins, line them with muffin papers to ease removal and serving.
- Use a piping bag to fill containers for a clean and easy assembly.
- For folding the whipped cream into the cream cheese mixture, incorporate gently and gradually to maintain lightness.
- Choice of toppings allows for versatility and variety in flavors.
- Cheesecakes should be chilled but not frozen to maintain creamy texture.
