This post is sponsored all opinions are my own. These simple, no-bake mini cheesecakes are absolutely perfect for parties and gatherings when you need a special, indulgent dessert. Making them ahead of time means the work is done by the time you’re ready to celebrate!
Gatherings and celebrations at our house have really transformed over the years. A decade ago, our gatherings mostly consisted of ordering pizza, grabbing a case of beer, and partying late into the night. Loud music, foosball and lots of friends was the norm.
The more the merrier as they say. Those were fun and wild times, but definitely not sustainable.
As we’ve gotten older, and our friendship circles have become smaller, we’ve begun to eat off non-disposable dish ware, and have started cooking for ourselves. I’ve hosted many large-scale BBQ’s, buffet dinner parties, and cook-off contests in our home.
These events also often lasted late into the night, but the crowds were smaller, the music was quieter, and the food was definitely better.
These days, now that most of our friends have small children, getting together has become even more special. We get to share so many “firsts” with the babies, plus our time together has become that much more valuable with all the added responsibilities.
It’s not an easy thing to coordinate schedules of multiple families. Parents have work, kids have naps and activities, and any free time that does appear is usually used to catch up on sleep.
Cooking and hosting friends and family comes in way down the list.
As the token friend without children, I’m happy to take on the roll as hostess. It’s still never easy to gather everyone together in one place, so I like to focus on smaller, more intimate gatherings whenever one set of friends is available.
Even though these get-togethers are limited to the time between nap time and bedtime, and often involve both grown up food and kid food, I still like to bring a little special flair to them when I can.
For the kids this usually means toys, stickers and cookies.
For the adults it’s generally a nice bottle of champagne or a decadent dessert like no bake mini cheesecakes.
Now don’t get me wrong, just because I don’t have children, doesn’t mean that my schedule isn’t packed and my days aren’t hectic. It only means that I have slightly more control over my time.
Whenever I find out that my friends are available for a get together, my strategy is always to do as much of the cooking and prep ahead of time as possible, so when they arrive, we can really make the most of our time together.
The last thing I want to be doing is slaving away in the kitchen when my friends pack up their kids, car seats, diaper bags, toys, snacks and other baby gear to come to my house.
I know our time is limited, so I want to be sure that I can focus my attention on my company, both young and old.
No Bake Mini Cheesecakes
Anything one-pot or no-bake is right up my alley, but that doesn’t mean boring. Often times, the simplest things in life are the most satisfying, and act as the best backdrop for memorable moments.
A classic no bake mini cheesecake topped with simple chocolate sauce, and an elegant Ferrero Rocher candy is the perfect way to end an evening of laughter, chatter, and delicious food shared with those you love.
Don’t let this intimidate you. This recipe is a simple, no-bake recipe that can be made ahead of time. As the evening’s conversation winds down, all you need to do is bring these beauties out of the fridge and serve.
Parents of young children especially deserve an elegant treat at the end of the day to remind them that there is more to life than goldfish crackers and sippy cups, and there is no better reminder than Ferrero Rocher.
We’re at a unique point in our lives right now when it comes to entertaining. Gone are the days of take out food and keg beer, but we haven’t yet reached the years of crystal stemware and elegant multi course menus.
Someday the kids will be big enough to sit at their own “kids table” and the adults will be able to sit and enjoy uninterrupted conversations, but until then, I’m happy to do a lot of make-ahead food so we can spend our time sitting on the floor, reading books and playing patty cake.
It’s not the most glamorous of parties, but it’s time we’ll never get back again, so it’s important to cherish these memories while they’re here.
If you give this no bake mini cheesecake recipe a try, I’d love to see it! Tag me @betsylife on Facebook or Instagram and I’ll share your creations!
More easy dessert recipes
Individual No-Bake Make-Ahead Cheesecakes
This simple no bake cheesecake recipe is the perfect make ahead recipe for any party.
Ingredients
For the Crust
- 1 cup ground graham crackers
- 1 tablespoon sugar
- 5 tablespoons melted butter
For the filling
- 8 oz cream cheese softened
- 1/2 cup sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream
For the topping
- chocolate sauce
- Chocolate truffles or other candy topping
Instructions
To make the crust
-
In a small bowl combine graham cracker crumbs, 1 tablespoon sugar and melted butter. Mixture should have the consistency of wet sand.
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Line a mini muffin pan with muffin wrappers, or line ring molds with parchment paper.
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Place 1 ½ tablespoons into the bottom of each mold. Press the mixture down firmly to form the crust.
Prepare the filling
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Meanwhile, in the bowl of a stand mixer, beat cream cheese and sugar together until light and fluffy, about 3 minutes. Stir in vanilla extract.
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In a separate bowl, whisk heavy cream until soft peaks form.
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Fold whipped cream into cream cheese mixture until fully combined.
Make the cheesecakes
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Top the crusts with 4-5 tablespoons of the filling. Refrigerate 4 hours or until completely set.
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When ready to serve, top each cheesecake with 1 tablespoon chocolate sauce, and a chocolate truffle.
This post was sponsored by Ferrero Rocher. All opinions are my own.
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Kelly says
Um… do you have some of those sitting around in the fridge? Can you bring them to work Monday? Pretty pleeeeezzzeeee! Those look delish!
Kelly says
BTW, there’s a Ferrero Rocher looking a little wonky. Is it missing some hazelnut slivers? 🙂
Sue says
Can I use margarine instead of butter
Gail says
Of course… it just doesn’t taste as rich.
ali says
Looks delicious. How many mini cheesecakes does one recipe make?
Thanks
betsy says
it depends on what size mold you use. Mine made 12 but if you use a mini muffin pan you can get more
Cher says
When you say 12. Do you mean 12 regular cupcake size?
betsy says
yes
Danielle McLelland says
The recipe states 12 and I think that stands true, I’ve made 12 using the “Gu” glass ramekins as they are the perfect portion size. Currently left to set in the fridge and they look very yummy!
Mary says
What did you use for the chocolate sauce?
betsy says
I just used a store bought chocolate sauce like you would put on ice cream
Elizabeth says
How did you get yours to be that cute round shape?
betsy says
I used a ring mold
Sawsan says
Where did you purchase the ring molds and what size are they?
betsy says
I bought mine at a local kitchen store, but they are widely available on Amazon or places like bed bath and beyond. For this particular batch I used a 2 1/2 inch ring mold, but this recipe can be made in any size that works for you!
Laura says
Say I want them for Saturday, how far in advance can I make them? Or should I make them that day?
betsy says
I would make them at least the day before. Two days before should be fine as well
Zaruhi says
I tried them and they taste delicious!!! But the only problem I encountered was that they melted rather quickly. What did I fo wrong?
Monica says
If using a ring mold, do you remove the ring before or after refrigerating?
Kathy says
Have you tried to freeze them for later use? I’m thinking of making some ahead for a wedding dessert table then topping them on the day of the wedding.
Kate says
Not sure if you or anyone else will see this but I came here to ask this exact question – did you end up making them for the wedding? Did they freeze well?
betsy says
I wish I could help! I’ve never tried freezing them but I think they would freeze quite well. Please report back if you try it
Tina says
I’ve made these for years & kept in freezer but put any sauce & choc befor serving.
Zahra says
How do you remove it from the ring mould without breakage?
betsy says
I lined the mold with parchment paper, then just gently press from the bottom. Once their out I remove the parchment
DIANA MILLER says
just joined your mailing list! love what you create! you are so artistic and so talented and the best is your recipies are easy, going to make your cheesecake recipe soon as i recieve my amazon order for mini cheescake pan. You might want to add a link to amazon for the amazing little pan and you can make money too , thanks diana from toronto canada
Kate says
HI….So I attempted these last night, they taste great, but I am not sure they came out right…how firm should the cheesecake be after they set. My is still pretty soft…wondering if I didn’t whip the cream enough???!!! HELP!
Kate says
Hi… made these the other night. Taste delicious but wondering how firm they get after setting. Mine are still pretty soft. Maybe my whipped cream wasn’t firm enough??!!! Thanks!
Kate says
Disregard repeat question!!!
betsy says
They definitely will be softer than traditional cheesecakes. If you’d like a firmer consistency I would beat the cream into medium peaks (not stiff peaks and not soft peaks….somewhere in between )
Emma says
I known you said to make them in advance, but do you think you can serve them after you make them in the morning
betsy says
Yes. They need to be refrigerated for about 4 hours I would say
Tania Armas says
Hi Betsy! Do use parchment paper both in the bottom and sides of the ring? And do you spread butter in the parchment paper so it doesn’t stick?
Thanks and congratulations!
Tania, from Chile.
betsy says
I only line the sides with parchment and I did not butter it. It did come off cleanly when I was ready to serve.
Alicia says
Can you make this recipe into a regular siced cheesecake??? Would you have to double the recipe???
betsy says
I’m not sure if this would work or not. If you try it, please let me know!
Lynn says
Hi can u swirl strawberries sauce into your mix thank you forgot how can I get into your recipes please
Lori says
When you don’t get a reply, it usually means they don’t know the answer. This recipe looks pretty but not very versatile. Ingredients won’t make a solid no-bake creamcheese cupcakes.
To understand the factors in baking without going to school is to read up on recipes in the “Allrecipes,” read the ingredients and then the comments. You will begin to have a sense as to what is proper or missing in blog recipes that aren’t a fan favorite blog. I wouldn’t add anything liquid to the recipe as there isn’t much stabity in therecipe as it is.
betsy says
Thanks for chiming in Lori!
Lynne says
Your are correct about adding extra liquid. But if you add gelatin to your strawberry mixture it should be fine.
Blanche Lekan says
Just want to keep in touch, I like easy and fast recipes. Thanks
betsy says
thanks for stopping by!
Mina says
Amazingly wonderful scrumptousness! I only like unbaked cheesecake, so these are perfect!
Thanks for sharing these individual ones. Fabulous! ( Not impressed at all, am I???)
Would you mind if I shared the recipe on my blog ( https://unsunggods.blogspot.ca/) with credit to you, of course?
Bev says
If I use cupcake papers will they come off easily?
Thanks
Bev
betsy says
Yes they should. Make sure when whip the heavy cream get to soft-medium peaks to ensure the cakes hold their shape when you peel the wrapper off. Too soft and they’ll fall apart.
betsy says
Yes they should. Make sure when you whip the heavy cream get it to soft-medium peaks to ensure the cakes hold their shape when you peel the wrapper off. Too soft and they’ll fall apart.
Jane says
Do you think I could make these ahead for a party in two weeks?
betsy says
definitely not. I wouldn’t make them more than a couple of days in advance
Mary says
How long did you leave in the mold until you removed them? Thanks so much!
betsy says
Until they are fully set. At least an hour
Sandy says
Would you please share the name of the mini cheesecake pan did you use?
betsy says
I just used a ring mold
Kellie says
Can you freeze them ?
betsy says
I have not tried, but I would guess that they would freeze well
Julia says
Oh wow, these look absolutely delicious! I love that they’re individual as well because otherwise when there’s a cheesecake around me there’s no telling how much of it I’ll eat…
Julia // The Sunday Mode
ROSEMARY says
Thank you for great recipe to follow…..may I ask if the 2 Tablespoons of Vanilla is accurate?
That’s a LOT of vanilla.
My mixture is now the color or light tan and not the traditional light yellow as in your photos.
Appreciate your feedback.
AnnaMarie says
The recipe calls for 2 teaspoons, not 2 tablespoons.
I am sure your cheesecake tasted fine in spite of the color.
Joan Young says
Can you add fresh lemon for extra favor ?
betsy says
definitely although I would add lemon zest not juice. They are already a bit looser consistency than traditional cheesecake and I think adding more moisture would make them not hold their shape
Hilda says
I’ve made regular, non-cook cheesecake using “cool- whip” instead of whipped cream … it worked great, tasted awesome & set very nicely … when making cheesecake, it usually has a thickness when you pour into the pan & needs to be refrigerated for several hours (as directed) or overnight.
Lianne says
Hello, looking to make these & was wondering could I add some baileys into it?
betsy says
They’re already pretty soft in texture so I wouldn’t add it as additional. I would maybe take out 2 tablespoons of the whipping cream and replace it with 2 tablespoons of baileys and see how that tastes. Let me know how it turns out!
Jenny says
We are putting ours in glasses just a bit bigger than shot glasses. That will be easier than using paper etc. To be eaten with a small spoon.
betsy says
Sounds perfect! Enjoy!
Bri says
Is it supposed to be 2 Tablespoons of vanilla? I feel like I can really taste the alcohol in the vanilla and it’s more sweet than having that cheesecake tang.
betsy says
Yes but feel free to reduce the amount to your liking
Sam says
This recipe calls for “2 teaspoons” vanilla not tablespoons.
betsy says
correct
Rakhee Peshavaria says
Tried these and they turned out amazing! Easy recipe to follow. Used blueberry preserve and fresh blueberries for my topping..yum!
Thank you Betsy!
betsy says
Great to hear!
Sam says
How long can these sit out at room temperature? I’m planning desserts for a wedding and they would have to be able to sit out for several hours
betsy says
Not that long. I would not recommend these for the scenario you’re describing
Allie says
Hi sorry if asked before but how long can I make in advance please and how long do they keep ( hidden away from family ) so they don’t touch
betsy says
You can make the day before, but they are not as stable as regular baked cheesecake so they’ll only last about 3 days