No-Bake Cheesecake Mini-Desserts Recipe

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Providing the rich taste and texture of a traditional cheesecake, these mini, one-bite cheesecakes are big on flavor. The light and crispy pre-made croustade make a perfect crust for these mini cheesecakes. Try our No-Bake Cheesecake recipe for another no-bake option.

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Servings: 1 mini cheesecake

Ingredients

8 ounces package of cream cheese, softened
2 tablespoons lemon juice
1 teaspoon vanilla
14 ounces can, sweetened condensed milk (not evaporated milk)
small baked shells (croustades)

Container:Small mixing bowl

Directions

PREP

20 mins

READY IN

20 mins

In a small mixing bowl, beat the cream cheese and lemon juice until smooth.
Add the vanilla and sweetened condensed milk to the cream cheese mixture, beating 45 to 60 seconds to mix all ingredients until smooth.
Spoon this filling mixture into the small baked pastry shells, approximately 1 tablespoon or less per shell.
Garnish with fresh berries such as blueberries, raspberries, or blackberries. Some larger fruits, such as strawberries or kiwi, can be sliced into smaller pieces.
Refrigerate 1 hour, until mixture thickens.
This recipe makes approximately 3 cups of filling.

OPTIONS:

If a lighter flavored cheesecake is desired, eliminate the lemon juice and replace the sweetened condensed milk with 8 ounces of whipped topping.
Other fillings can be substituted for the cheesecake filling, such as frozen yogurt, ice cream, or sorbet. If frozen fillings are to be served, fill the pastry shells with the filling desired and freeze until ready to serve. Garnish with fruit just before serving.

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No-Bake Cheesecake Mini-Desserts Recipe Reviews

no bake cheesecake mini desserts

Average of 4.25 out of 5 stars

Ratings (3)

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Reviewed By bberg

"My daughter had a small but very nice wedding this last weekend. I made these to serve at the reception and they turned out great. I also used the lighter version and topped them with blueberries and raspberries. Everyone really enjoyed them."

Reviewed By sweet_lover

"I made the lighter version without the lemon juice and with whipped topping instead of the sweetened condensed milk. It was delicious! I served it with blueberry pie filling and cherry pie filling but frankly, I didn't use either! And probably could have done without the shell, too :)"

Reviewed By vickyling

"I used the exact amount of each ingredient but the "cheesecake" took almost 4 hours to properly set into a thick mixture, and it tastes like a condensed milk pie. The texture is all wrong even though the cheese was beat smooth. Is this what you get for a no-bake recipe?!?!?!?!? Now I have 18 cheesecakes in my fridge that nobody wants to eat :( Sorry but this is not recommended **UPDATE** 3 days after making After placing them in the freezer for several hours (and days) the cream cheese flavour is definitely more distinct and is quite enjoyable. It loses 2 stars at texture and the misleading time frame of the recipe."