Mini No-Bake 6-Inch Cheesecake

No-bake cheesecake slice with whipped cream and fruit topping on a cake server.

Mini No-Bake 6-Inch Cheesecake

Mini no-bake cheesecake made in a 6-inch pan with a tangy, creamy vanilla filling and buttery graham cracker and Biscoff crust. The cheesecake chills overnight and sets into a thick filling that slices cleanly and is perfect for date nights and smaller celebrations.

Prep Time30

Chill8

Total Time8 30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 445kcal

Author: Erin Cernich

Equipment

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

The cream cheese and sour cream should be at room temperature so they mix smoothly and are free of lumps. Cold cream cheese will mix chunky.

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.

I like to set the springform pan on top of a larger glass when I release the collar so I can guide it gently off the bottom of the pan, without dinging the cheesecake.

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