Mini Cheesecakes – Quick and Easy Dessert

This easy-to-make, no-bake cheesecake recipe was passed down to me from my mom and is a classic favorite in my household. It was originally intended to make one large cheesecake using a 9-inch springform pan, but since I love the ease and convenience of individual portions, I tweaked it to make one dozen cupcake-sized treats.

Ingredients for Crust:

– 2/3 cup graham cracker crumbs
– 3 tablespoons sugar
– 3 tablespoons butter or margarine, melted
– One dozen foil baking cups

Ingredients for Filling:

– 1 (8 ounce) package cream cheese, softened
– 1 envelope unflavored gelatin
– 1/4 cup cold water
– 1/2 cup sugar
– 3/4 cup milk
– Dash of salt
– 1/8 cup lemon juice
– 1 cup whipping cream, whipped
– Fresh strawberries, sliced (can be substituted with another topping of your choice)


In a small bowl, combine graham cracker crumbs, sugar, and butter. Press equal portions of crust firmly on the bottoms of one dozen foil baking cups.

In a small saucepan, soften gelatin in cold water and stir over low heat until dissolved.

Choose your fruit garnish to mix is up!

In a large bowl, combine cream cheese, sugar, and salt in bowl, mixing at medium speed until well blended and fluffy. Gradually add gelatin, milk, and lemon juice. Mix until blended. Chill filling until slightly thickened.

Fold in whipped cream. Pour equal amounts of mixture over the crusts. Chill cheesecakes until firm, and garnish with fruit just before serving.

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What do you think?



  1. 10
    Colleen says:

    I have a question read it twice to make sure I wasn’t asking a stupid question .:). How many does it make?

  2. 12

    Hi! I love this recipe! I have to make it soon, and I was wondering if I could use small white cups as a substitute? Or do you have any methods I could use instead of the foil cups because I don’t really want to use that!

    • 13

      I personally have not used white cups for this recipe, but I think they would work fine as a substitute!

    • 14

      I have decorative silicon cups that I have used with many of the recipes I love the fact that they are re-usable and people love the different colors and easier to hold and get the dessert out :). Hope I helped

  3. 15

    How did you get them out of the cups in one piece (I have tried and failed before!) and how did you get the edges all smooth?
    Thank you

    • 16

      I run into the same issues! The sides are difficult to smooth, and the crust never quite stays together when removing. I suppose that’s an issue related to not baking them. I usually avoid this by serving them still in the baking cups. (And maybe adding a bit more butter would help the crust stick together better?) I also want to mention that the top photo is mine (depicting how mine actually turn out when removed), while the second photo is not. I’m guessing that photo was added by Blissfully Domestic to enhance the article.

      • 17

        Oh wow! That makes more sense, although it’s a little misleading of the blog to do that!
        Thank you πŸ™‚

  4. 18

    Hi Samantha! How are you doing these days? I absolutely will try this recipe. We adore cheescake in this house lol. Take care.

    • 19

      I am doing great these days, and I hope you are well, too! We love cheesecake as well. We don’t really have desserts all that often, but my husband asks for this recipe again and again!

  5. 20

    I Love cheesecake and this is a great idea! What a perfect portion size for when I have guests over! And they are so cute! πŸ˜‰