I like to compare the filling to cheesecake mousse. Bake for 8 to 10 minutes; cool and fill. To make mini cheesecakes place cupcake papers in a muffin tin and pat down graham cracker crumbs or a vanilla wafer cookie in the bottom of each. I whipped my cream to firm peaks, the cream was cold, the cream cheese was in the blocks, etc, etc. These will make a perfect Thanksgiving dessert and I may try making pumpkin ones as well! Cover and store leftover mini cheesecakes in the refrigerator for up to 5 days. Let us know if you try anything! Alternatively, you can make crumbs by placing them in a plastic bag and use a rolling pin to smash them into crumbs. Mix in the egg. But just a quick question, is there any differences if i baked the crust vs putting it into the fridge/freezer? The crust, again, is made from graham crackers that have been pulsed to a very fine crumb. Hi Jennifer, The freeze-dried powder could work, yes, but sometimes it can clump up. I had to adapt it to a low carb diet and was only making these for myself so I halved the recipe and instead of graham cracker crust, I used keto almond butter cookies that I already baked and crumbled those as the crust plus of course Swerve sweeteners instead of sugar. The baked crust is my husband’s favorite part. The end result is a beautiful little no-bake mini cheesecakes with raspberry sauce. I made some without the crust, too, to accommodate the GF diet and they were great with fresh strawberries on top. After you fold in the whipped cream, the no-bake cheesecake filling will be fluffy and airy– just like mousse. Let us know if you try anything. Use full-fat block cream cheese. Learn how your comment data is processed. Made these for 4th of July and made the strawberry sauce as well. Affix the paddle attachment and mix on medium until soft. 2. You can buy graham cracker crumbs, but I use regular graham crackers and my food processor. No-bake cheesecake, no-bake pumpkin cheesecake, and even my no-bake cheesecake jars are exactly that– cheesecake without the oven. Press the mixture into a … I love serving these with strawberry topping sauce and fresh berries. You can use a spoon or piping bag to transfer the filling on top of the crusts. If you know you’ll have leftovers, don’t top them until you’re ready to eat them. The crust is just a simple mixture of graham cracker crumbs, sugar, and butter. I use unsalted butter and let it soften slightly at the same time as the cream cheese so that it melts more evenly. Any suggestions for proportions? Place graham crackers in a blender or food processor to make crumbs. Can I use plain greek yogurt for the filling? You can use store-bought whipped topping in place of making your own, if desired. As long as you follow the recipe exactly and chill the mini no-bake cheesecakes for long enough, the wrappers will neatly pull away from the filling. I’ll do that when I take out the cream cheese to soften, and this ensures that the whipped cream is light and airy. We usually serve them in the liners and then your guests can unwrap them themselves. By the way, if you’re looking for a baked variation, here are my regular mini cheesecakes. Mix with softened butter and sugar (per recipe below). No Bake Cheesecake Recipe with a Graham Cracker Crust – Perfect Every Time! It took more freeze dried powder than I thought it would to make the strawberry come through. A beautiful raspberry drizzle tops it all off. For more tasty cheesecake desserts, you should try this New York style cheesecake and these chocolate cheesecake … Hi Eve, The crust will be a bit harder if you bake it first. They came out so yummy and the fact that I can freeze them is ideal because the temptation to eat all of them is real! Is one of my favorite topping combinations is strawberries and fresh blueberries Sally for a:... 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