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Delicious no bake mini cheesecakes served in a graham cracker crust.

No Bake Mini Cheesecake

Delicious and easy no bake mini cheesecakes, perfect for entertaining and can be made ahead of time. Top with a simple pomegranate topping for an elegant finish.
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Prep Time 30 minutes
Total Time 6 hours
Course: Dessert, Party
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz Cream cheese, softened Full-fat cream cheese for best texture.
  • 1/2 cup Powdered sugar Adjust based on sweetness preference.
  • 1 tsp Vanilla extract For flavor.
  • 1 cup Heavy cream For whipping.
Crust
  • 1 cup Graham crackers, crushed Should be fine crumbs.
  • 4 tbsp Melted butter Add more as needed to achieve wet sand texture.
  • a pinch Salt Enhances flavor.
Pomegranate Topping
  • 1/2 cup Pomegranate juice Or pomegranate arils for garnish.
  • 2 tbsp Sugar Adjust based on taste.
  • 1 tsp Cornstarch Optional for thickening.

Method
 

Preparation
  1. Crush graham crackers into fine crumbs and mix with melted butter and salt. Press firmly into mini molds or cups to form the crust.
  2. Whip cold heavy cream in a bowl until firm peaks form.
  3. In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until smooth.
  4. Fold the whipped cream gently into the cream cheese mixture, taking care not to deflate it.
  5. Spoon or pipe the filling into each crust and smooth the tops.
  6. Chill the cheesecakes for at least 6 hours, or overnight for the best results.
Topping Preparation
  1. To make the pomegranate topping, simmer pomegranate juice and sugar in a small saucepan until reduced.
  2. If desired, mix cornstarch with cold water and whisk into the juice until thickened.
  3. Cool completely before topping the cheesecakes.

Notes

Store topped mini cheesecakes in the refrigerator for up to 3 days. To freeze, do not add fresh fruit and wrap well. Thaw overnight in the fridge.