Mini No-Bake 6-Inch Cheesecake
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This mini no-bake cheesecake is perfect for smaller celebrations, date nights for two, or simply when you don’t need a full-size dessert. Made in a 6-inch pan, the tangy vanilla filling has the dense, creamy texture you expect from cheesecake, set in a buttery graham cracker and Biscoff crust. There’s no oven required, but be sure to give the cheesecake at least 8 hours in the refrigerator to chill and set to cut into clean wedges.
A Small No-Bake Cheesecake Without the Fuss
Cheesecake makes me sigh a little, and I’ve lost count of how many times it is requested in this house. It always sounds so dang good, but then there’s like a calculus equation that runs through my head about how I can make it without the top cracking.
The good news: no-bake cheesecake avoids that (and the elusive water bath). Better news: my recipe gives you that rich, substantial bite you expect from a baked cheesecake without the fuss of the oven.
When I set out to develop this recipe, the result needed to be thick and sliceable, versus something that ate more like mousse — and it had to have the classic tang. Naturally, when you whip cream cheese without baking it, it feels lighter. And when you fold it with whipped cream and a little sour cream, the texture turns incredibly silky.
After testing, I landed on a balance of ingredients that makes the cheesecake creamy and dense at the same time, while still giving it plenty of tang. Then there’s the graham cracker crust made with Biscoff cookies. The faint spices in the cookies complement the rich vanilla filling.
Best news: the smaller 6-inch size still gives a proper cheesecake, with enough slices to last two people a few days. Now everyone is happy!
How To Get a Thick, Silky No-Bake Cheesecake
- Cream cheese + whipped cream: Cream cheese provides the substantial base and classic cheesecake flavor, while whipped cream gives the filling structure without baking. In testing, too much whipped cream pushed the filling into cheesecake-mousse territory. Still delicious, but too soft for clean slices.
- Granulated + powdered sugar: Powdered sugar is common in no-bake cheesecake because it’s often credited with helping the filling set. But I found the cream cheese and whipped cream do the heavy lifting. In a side-by-side comparison, I preferred granulated sugar in the filling for its lighter, smoother mouthfeel; all powdered sugar made it heavier and muted some of the tang. And no, the granulated sugar doesn’t make the cheesecake grainy. I found there’s enough moisture in this filling to dissolve the sugar as it mixes and chills.
- Sour cream + lemon: Folding whipped cream into cream cheese can soften those familiar cheesecake flavors. A little sour cream and lemon juice bring the tang forward again without making the filling taste like either. The vanilla still comes through, but the finished filling unmistakably tastes like cheesecake.
Graham Cracker And Biscoff Crust
Just like the cheesecake filling, the crust is no-bake too. I add Biscoff cookies to traditional graham cracker crumbs for a little extra flavor and a hint of warm spice.
Mix the crumbs with the melted butter and sugar until evenly moistened. The mixture should hold together when you press it between your fingers. Then, firmly press the crust into the bottom and up the sides of a small springform pan.
Pop the crust in the freezer while you make the cheesecake filling. The cold helps firm the butter and gives the no-bake crust a sturdy head start before the filling goes in.
How To Make No-Bake Cheesecake Filling
I use my stand mixer for the filling because it can take a few minutes to get the cream cheese smooth. Start with the cream cheese and sugar and mix until smooth. If the cream cheese stays lumpy, chances are it’s still too cold. Let it sit for a few more minutes before continuing to mix.
Add the sour cream, vanilla, and lemon next and mix until creamy and the sour cream is fully incorporated.
Next, in another mixing bowl, whip the heavy cream and powdered sugar to stiff peaks. I usually do this in a small bowl with my hand mixer. If you don’t want to break out another mixer, you can use the stand mixer — you’ll just need a clean bowl.
Switch to a spatula and add about half of the whipped cream to the cream cheese mixture. Gently fold until you still see streaks of white whipped cream, then add the rest. Continue folding gently until the filling is smooth and creamy, taking care not to deflate the whipped cream.
Dollop about half of the filling into the crust and use the spatula to gently push it to the edges. Add the remaining filling and smooth the top with an offset spatula.
From here, the cheesecake needs to be refrigerated. Overnight is my preference so the filling has plenty of time to set. If you slice it too soon, the filling may not stand thick and tall.
To serve, I usually keep my toppings simple with a little more whipped cream and seasonal berries. Though my mixed berry compote would be delicious spooned over a slice.
Tips for Using a Small Springform Pan
These little pans can be tricky if you’ve never used one before. But I love them because you get a perfectly formed cake without worrying about lifting it out of a pan. It’s the same reason I use one for my strawberry icebox cake — you get a pretty cake with the layers intact.
One thing to know: plan to serve the cheesecake on the removable bottom of the pan. Especially with a no-bake crust, I don’t think it’s worth risking damage by trying to transfer the whole cheesecake off the base.
To remove the collar, you can gently slide the pan toward the edge of the counter, support the bottom with your hand, and lift the cheesecake out. Or, do what I do: set the pan on a sturdy glass, release the latch, and gently lower the collar to the counter.
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Mini No-Bake 6-Inch Cheesecake
by Erin Cernich
Ingredients
Graham Cracker and Biscoff Crust
- ¾ cup graham cracker crumbs (6 sheets)
- ¼ cup Biscoff cookie crumbs (5 cookies)
- 4 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
No-Bake Cheesecake Filling
- 8 ounces full-fat cream cheese, room temperature
- 6 tablespoons granulated sugar
- 2 tablespoons full-fat sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (fresh or bottled)
- ½ cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
Instructions
Graham Cracker and Biscoff Crust
- You can crush the crackers and cookies into crumbs by either pulsing them in a food processor, or placing them in a large zip-top bag and rolling back and forth on them with a rolling pin until you get crumbs.3/4 cup graham cracker crumbs, 1/4 cup Biscoff cookie crumbs
- Add the crumbs to a small mixing bowl. Stir in the sugar, then drizzle the melted butter over the top. Use a fork to mix the crumbs until they are completely moistened by the butter. If you pick up a small handful and squeeze it in your hand, it should hold together.4 tablespoons unsalted butter, melted, 1 tablespoon granulated sugar
- Pour the crumbs into a 6-inch springform pan. Use a spatula to spread them into an even layer, then use the bottom of a small glass or measuring cup and press the crumbs firmly into the bottom and about halfway up the side of the pan. The tighter the crumbs are packed, the less likely the crust will crumble when sliced.
- Freeze the crust as you prepare the filling.
No-Bake Cheesecake Filling
- In the work bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and sugar. Mix on medium speed until the cream cheese is smooth and you don't see any lumps. Scrape down the sides and bottom of the bowl as needed. Add the sour cream, vanilla, and lemon juice, and continue to mix until smooth and creamy. This can take about 2 minutes, and if you still see lumps, keep mixing until it is smooth. Remove the bowl from the mixer.8 ounces full-fat cream cheese, room temperature, 6 tablespoons granulated sugar, 2 tablespoons full-fat sour cream, room temperature, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- In a small mixing bowl, add the heavy cream and powdered sugar. Use a hand mixer with whisk attachments and beat the cream to stiff peaks.1/2 cup heavy whipping cream, cold, 2 tablespoons powdered sugar
- Use a spatula to gently fold about half of the whipped cream into the cream cheese mixture until just combined. Add the remaining whipped cream and continue to slowly and gently fold in the whipped cream until fully incorporated and you don't see any more white streaks.
- Remove the crust from the freezer and dollop about half the filling into the crust. Use a small spatula to gently push it into the bottom and corners of the crust. Dollop on the remaining filling, spread it into an even layer, and use an offset spatula to smooth out the top.
- Cover the top with plastic wrap and refrigerate the cheesecake for at least 8 hours, but overnight is best. The longer it has time to chill, the more the filling will set.
- When ready to serve, use an offset spatula and run it along the sides of the cheesecake to release it from the pan. Release the pan collar and gently remove it from the pan bottom.
- To serve, use a sharp knife and clean it after each slice for neat slices. Top with more whipped cream, fresh fruit, or even caramel drizzle.
- To store the leftovers, cover with plastic wrap and refrigerate for up to 5 days. Beyond that and the filling will start to soften.
Notes
- Serving Size – This small batch recipe is easily doubled and made in an 8-inch or 9-inch springform pan.
- Make Ahead – The fully assembled cheesecake can be made up to 2 days in advance, before serving. The crust can also be made 2 days in advance. Cover and freeze for 1 hour, then transfer to the refrigerator until ready to assemble.
- Biscoff Cookies – These add a light spice to the graham cracker crust. If you prefer to use all graham crackers, swap in about 2 more sheets of crackers to get a full cup of crumbs. I also recommend swapping the granulated sugar for light brown sugar to help the crumbs bind together.
- Lemon Juice – This is used to brighten the flavor of the tangy cream cheese. The cheesecake does not taste like lemon.
- Sour Cream – This helps make the filling smooth, and just like the lemon juice, it brings forth the actual cream cheese tang.
- Freezing No-Bake Cheesecake – Technically, you can freeze the cheesecake after it has had time to chill. I personally do not like to freeze my homemade cheesecakes because I find it changes the texture of the filling and doesn’t thaw as smoothly.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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