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No-Bake Mini Cheesecake Cups with Berry Topping Recipe

★★★★★

4.9 from 526 reviews
  • Author: Naomi
  • Total Time: 4 hours 20 minutes
  • Yield: 12 servings 1x

Description

Delight in these No-Bake Mini Cheesecake Cups topped with fresh mixed berries. This easy-to-make, no-bake dessert features a crunchy graham cracker crust combined with a smooth and creamy cheesecake filling, finished with a vibrant berry topping. Perfect for parties or a sweet treat any time, these mini cheesecakes require no oven and come together quickly with simple ingredients.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream

Topping

  • 1 cup mixed berries (strawberries, blueberries, raspberries)

Instructions

  1. Prepare the crust mixture: Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened, ensuring a uniform texture for the crust.
  2. Form the crust base: Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cup in a standard 12-cup muffin tin lined with paper liners to create an even and compact base.
  3. Beat the cream cheese: In a separate bowl, beat the softened cream cheese until smooth and free of lumps, creating a creamy foundation for the cheesecake filling.
  4. Add sweetness and flavor: Gradually beat in the powdered sugar and vanilla extract until fully combined, enhancing the cheesecake mixture with sweetness and aroma.
  5. Whip the cream: In a small bowl, whip the heavy cream until soft peaks form, adding lightness and airiness to the filling.
  6. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture, preserving its fluffiness and creating a smooth, rich texture.
  7. Assemble the cheesecakes: Spoon or pipe the cheesecake filling evenly over the crusts in the muffin cups, ensuring each cup is filled neatly.
  8. Chill to set: Refrigerate the mini cheesecakes for at least 4 hours, or until firm, allowing the filling to solidify and the flavors to meld.
  9. Add berry topping: Before serving, top each mini cheesecake cup with mixed berries, providing a fresh and colorful finishing touch.

Notes

  • Make sure the cream cheese is fully softened for a smooth filling without lumps.
  • You can substitute the graham cracker crust with crushed digestive biscuits if preferred.
  • The mini cheesecakes can be made a day ahead and stored covered in the refrigerator.
  • For an extra touch, drizzle honey or a berry sauce over the topping.
  • Ensure the whipped cream is folded gently to maintain the airy texture of the filling.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: no-bake cheesecake, mini cheesecakes, berry topping, easy dessert, party dessert, graham cracker crust, creamy cheesecake filling

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Find it online: https://naomifletcher.com/no-bake-mini-cheesecake-cups-with-berry-topping-recipe/