No Bake Mini Cheesecakes
A sweet and salty irresistible crust is paired with a layer of chocolate and topped with a sweet, fluffy no bake cheesecake filling. These are easy to make and great for satisfying a dessert craving!
Equipment
- 12 Cavity Muffin Pan
- 12 Muffin Liners
Ingredients
Crust
- 18 halves (or 1 package) Graham Crackers
- 1/2 cup Pretzel Crumbs
- 8 tbsp (1 stick) Butter, Melted Salted or Unsalted
Cheesecake Filling
- 4 oz Cool Whip room temperature
- 8 oz Cream Cheese room temperature
- 1/3 cup Sour Cream
- 1/2 cup Granulated Sugar
- 1/2 tsp Vanilla Extract
- 1/2 tsp Lemon Juice or 1 big squeeze
Chocolate Layer (Optional)
- 1/4 cup Semi-Sweet Chocolate Chips
- 1/2 tbsp Coconut Oil
Instructions
Prep
- Take the Cool Whip and Cream Cheese out to thaw to room temperature
Crust
- Preheat the oven to 350° F
- Add your graham crackers to a ziplock bag and seal shut, making sure to release all the air first. Take a rolling pin or other hard object and crush the graham crackers until they turn to crumbs. Add to a medium bowl and repeat with the pretzels.
- Melt the butter in the microwave at 30 second increments until fully melted. Add the melted butter to the bowl with the graham cracker and pretzel crumbs. Mix until fully combined.
- In a lined cupcake/muffin pan, add 1 to 2 tablespoons of the crust mixture to each liner. Using the bottom of a shot glass, press the mixture firmly into the bottom of each cavity, ensuring the entire bottom is covered.
- Bake for 7 minutes or until the crust looks toasted.
- Remove from the oven and let cool for 5 minutes then transfer to the fridge to finish cooling. Approximately 20 minutes. **Do not skip this step or your cheesecake will not set correctly on top of the crust**
Chocolate Layer *Optional*
- In the microwave, melt the chocolate chips and coconut oil together in an oven safe bowl. Microwave in 30 second increments, stirring between each set until completely melted.
- Add a tablespoon of melted chocolate on top of the crusts. Use a spoon to spread it to the edges.
- Put back in the fridge and chill for 20-25 minutes until the chocolate hardens completely.
Cheesecake Filling
- In a large bowl, combine the room temperature cream cheese and sour cream together using a hand mixer. Mix for approximately 1 minute on medium speed.
- Add the sugar and vanilla and continue to mix for another minute.
- Using a spatula, fold in the cool whip and squeeze in the lemon juice. Fold until well combined.
- Fill each cavity with the cheesecake mixture, leaving 2 cm of room on top. Do not overfill them! Place back in the fridge to firm up for 2-3 hours (or overnight).
- Top with fresh berries, chocolate chips, crushed nuts, or anything your heart desires. Serve immediately and enjoy!