No Bake Mini Cheesecakes Recipe + Homemade Cherry Topping

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a similar texture with fewer calories

Start by adding graham crackers to a blender and pulse until fine crumbs form.

Transfer the crumbs to a mixing bowl or measuring cup.

Add sugar and melted butter to the crumbs and stir until well-moistened.

Line a muffin tin with cupcake liners and divide the crumb mixture evenly, about two tablespoons in each liner.

Press the crumbs into each liner using the back of a spoon.

In a large mixing bowl, combine two blocks of softened cream cheese and sugar, then beat on medium-high speed for about three minutes until creamy and fluffy.

Add sour cream and freshly squeezed lemon juice to the cream cheese mixture and beat for another minute until well-combined.

In another large mixing bowl, add heavy whipping cream and beat on medium speed until thickened, then increase to medium-high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined, ensuring not to lose volume.

Use a trigger release ice cream scoop to portion the cheesecake filling into the lined muffin tin, leveling off the tops with a spoon.

Cover and refrigerate the cheesecakes until fully set, about six hours.

To make the cherry topping, pit fresh cherries and set aside.

In a medium saucepan, combine cold water, corn starch, lemon juice, and sugar, stirring until combined.

Set the saucepan over medium heat and whisk constantly until the mixture thickens.

Add the pitted cherries and cook, stirring occasionally, until the sauce is thickened and bubbly, about 10 to 12 minutes.

Remove from heat and transfer the cherry sauce to a serving dish to cool completely before adding it to the cheesecakes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens