Mini No-Bake Cheesecake Recipe
Tangy cheesecake on a graham cracker crust.
Prep Time 10 minutes mins
Refrigerator Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American, Dessert
- ¼ cup graham crackers crushed (14 squares)
- Pinch cinnamon
- 1 tablespoon butter melted
- 2 ounces cream cheese softened
- 2 tablespoons sugar
- ½ teaspoon vanilla extract or any flavor of your choice
- ½ cup heavy whipping cream
Mix the graham cracker crumbs, cinnamon, and melted butter in a bowl.
Press the graham cracker mixture in the bottom of a 5x5” or 4x6” dish.
Beat the cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Set aside.
Beat the heavy whipping cream with an electric mixer until stiff peaks form, about 2 minutes.
Fold the whipped cream into the cream cheese mixture.
Scrape the cheesecake batter onto the graham cracker crust and refrigerate for at least 20 minutes before serving.
SERVING SUGGESTION: Drizzle cheesecake with a raspberry, blueberry, or strawberry sauce. Chocolate or caramel sauce are excellent choices as well.
This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!
NUTRITION:
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Keyword cooking for one, dessert
