Cherry No-Bake Mini Cheesecakes are the ultimate treat when you’re short on time but craving something sweet, creamy, and utterly delightful. These adorable mini desserts are effortless to prepare and require no oven time, making them perfect for summer gatherings or anytime you want a quick and tasty indulgence. With a buttery graham cracker crust, a smooth cream cheese filling, and a topping of luscious cherry pie filling, they deliver big flavor in every bite. These no-bake mini cheesecakes are sure to wow your guests or satisfy your sweet tooth when you want a little indulgence just for yourself.
Why You’ll Love This Cherry No-Bake Mini Cheesecakes Recipe
There are so many reasons to adore these Cherry No-Bake Mini Cheesecakes. For starters, they take just 20 minutes to make from start to finish. There’s no need to turn on your oven, which is especially great during warmer months. They’re perfectly portioned, making them ideal for serving at events, picnics, or dinner parties. The creamy filling pairs beautifully with the tart cherry topping, creating a balanced and irresistible dessert. Plus, the recipe is highly customizable to suit your preferences or what you have on hand.
Ingredients
- 1 1/2 cups crushed graham crackers
- 1/4 cup melted butter
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup cold milk
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 can cherry pie filling
Step-by-Step: How to Make Cherry No-Bake Mini Cheesecakes
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Form the Crust: Spoon the mixture into a 12-cup muffin tin lined with paper liners, dividing it evenly. Press firmly into the bottom of each cup to create a compact crust.
- Chill the Crust: Instead of baking, place the muffin tin in the freezer for 10 minutes to allow the crusts to set.
- Make the Filling: Using a large mixing bowl, whip the cream cheese until it becomes light and airy. Add the pudding mix, then gradually add the milk while continuing to beat until fully blended.
- Assemble the Cheesecakes: Spoon the cream cheese mixture over the chilled crusts, dividing evenly among the muffin cups. Smooth the tops with a spoon.
- Refrigerate: Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 10 minutes, or up to 2 days.
- Top and Serve: Just before serving, top each mini cheesecake with a spoonful of cherry pie filling. Enjoy!
Helpful Tips
- For best results, use full-fat cream cheese to ensure a rich, creamy texture.
- Ensure the cream cheese is at room temperature before mixing to create a smooth, lump-free filling.
- Use a measuring cup or small glass to press the crust firmly into the muffin liners.
- For an elegant presentation, garnish with a fresh mint leaf or a sprinkle of crushed graham crackers.
Substitutions And Variations
- Crust Options: Try using crushed chocolate cookies, vanilla wafers, or digestive biscuits instead of graham crackers.
- Filling Flavors: Substitute vanilla pudding mix with cheesecake or white chocolate flavored instant pudding.
- Toppings: Swap cherry pie filling for blueberry, strawberry, or mixed berry toppings. Even lemon curd or chocolate ganache would be delicious.
- Dairy-Free Option: Use dairy-free cream cheese and milk alternatives to accommodate dietary needs.
Storage Instructions
Keep the mini cheesecakes fresh by storing them in an airtight container in the fridge for up to four days. If you plan to make them ahead, add the cherry topping just before serving to keep them fresh and prevent the topping from soaking into the filling.
Nutritional Information
Each Cherry No-Bake Mini Cheesecake contains approximately:
- Calories: 203 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 30mg
- Sodium: 223mg
- Sugar: 15g
- Calcium: 54mg
- Iron: 0.5mg
Note: The nutritional content provided is an approximation and may differ depending on the specific ingredients used.
Serving Suggestions
Enjoy these mini cheesecakes cold, directly from the refrigerator for the best texture and taste. They make a lovely addition to a dessert platter or buffet. For special occasions, dress them up with a dollop of whipped cream and a cherry on top. Complement them with a hot cup of coffee or a bubbly beverage for a perfect ending to your meal.
Frequently Asked Questions About Cherry No-Bake Mini Cheesecakes
Can I make these ahead of time?
Absolutely! These mini cheesecakes can be conveniently made up to two days ahead of time. Just keep them covered in the refrigerator and add the cherry topping before serving.
Do I have to bake the crust?
Nope! To skip baking, just place the crusts in the freezer for 10 minutes to set. It will firm up nicely without baking.
Can I use fresh cherries instead of pie filling?
Yes, you can top with fresh cherries. You might also consider making a quick cherry compote for a fresher topping.
Can I freeze these mini cheesecakes?
Yes, they can be frozen without the topping. Wrap them tightly and store for up to one month. Thaw in the refrigerator overnight and top with cherry filling before serving.
Conclusion
Thank you so much for stopping by to explore this delightful recipe for Cherry No-Bake Mini Cheesecakes. These treats are as simple to make as they are delicious to enjoy. With minimal effort and maximum flavor, they’re a go-to dessert for any occasion. I truly love how versatile and crowd-pleasing they are, and I hope you do too! Happy no-baking, and thanks for being part of this food-loving community. Enjoy every creamy, cherry-topped bite!
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Cherry No-Bake Mini Cheesecakes
- Total Time: 20 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Cherry No-Bake Mini Cheesecakes are a fast, easy, and creamy dessert topped with sweet cherry pie filling. These individual treats come together in just minutes and are perfect for parties, holidays, or a quick family dessert. Try them today for a crowd-pleasing favorite!
Ingredients
1 1/2 cups crushed graham crackers
1/4 cup melted butter
1/4 cup granulated sugar
8 oz cream cheese, softened
1 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
1 can cherry pie filling
Instructions
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.
- Form the Crust: Spoon the mixture into a 12-cup muffin tin lined with paper liners, dividing it evenly. Press firmly into the bottom of each cup to create a compact crust.
- Chill the Crust: Instead of baking, place the muffin tin in the freezer for 10 minutes to allow the crusts to set.
- Make the Filling: Using a large mixing bowl, whip the cream cheese until it becomes light and airy. Add the pudding mix, then gradually add the milk while continuing to beat until fully blended.
- Assemble the Cheesecakes: Spoon the cream cheese mixture over the chilled crusts, dividing evenly among the muffin cups. Smooth the tops with a spoon.
- Refrigerate: Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 10 minutes, or up to 2 days.
- Top and Serve: Just before serving, top each mini cheesecake with a spoonful of cherry pie filling. Enjoy!
Notes
For a no-bake version, skip the oven and chill the crusts instead. You can use any pie filling you like—strawberry, blueberry, or lemon all work great!
- Prep Time: 15 minutes Chill Time: 10 minutes
- Cook Time: 5 minutes (optional baking for crust)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 203
- Sugar: 15g
- Carbohydrates: 22g
- Protein: 3g