Mini white chocolate cheesecakes are a quick dessert that you can make in around 30 minutes. A light and creamy cheesecake filling sits on top of a crunchy graham cracker base and the best part is no-baking required!
As the saying goes, “good things come in small packages” and I think these mini white chocolate cheesecakes are beyond good! If you like the idea of individual portioned desserts, then this is one recipe you’re going to want to keep.
These mini eggless cheesecakes are just the right size for a two or three bite dessert. The smooth and creamy cream cheese filling is spiked with melted white chocolate giving it a rich flavor. I didn’t add any sweetener to the whipped cream topping, so the overall cheesecake is not overly sweet, just perfect.
If you’re looking for another mini dessert idea, you might like my Nutella Tarts, or for another no-bake dessert option, check out my Pineapple Custard Pie.
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What to Expect from this Recipe
· Light and creamy cheesecake. Cream cheese, white chocolate, and whipped cream are combined to make this filling ultra-smooth and silky.
· No-baking required. These are eggless cheesecakes, so they don’t have to be baked in the oven like traditional cheesecakes. Perfect for hot summer days!
· Quick to make. Your no-bake mini chocolate cheesecakes are ready in about 30 minutes.
Ingredients
The full list of ingredients and amounts can be found in the recipe card below.
- Graham cracker crumbs: I opted for the regular crumbs, but you could use chocolate if you prefer. If you can’t find crumbs, you can make your own by putting cookies in a food processor.
- Granulated sugar: I use a very small amount in the base to add a touch of sweetness and to give the crust a bit of a snap when you bite into it. You can leave the sugar out if you don’t want to add it.
- Butter: I use salted butter because I like having that salty sweet combination. If you only have unsalted, or just prefer it, go ahead and substitute it.
- Whipping cream/Heavy cream: I used cream with 35% fat. Anything that you would normally whip to stiff peaks works here. I don’t add any sweetener to the whipped cream as the filling is sweet enough.
- Cream cheese: Full-fat brick style cream cheese is the way to go. I find the lower fat versions or ones that come in tubs often have a bit more water in them and don’t set up nicely.
- Powdered sugar: This sugar melts into the cream cheese and helps it to firm up. You could also use granulated sugar if that’s what you have on hand.
- White chocolate: I used white baking chocolate squares because I like how they melt.
- Strawberries (optional): You can use any seasonal berries or leave them off altogether.
Which Muffin Tins Work Best?
Because this is a no bake cheesecake recipe, any type of muffin tray or tin will work. I used a silicone baking tray that has shallow holes, so I was able to make 12 cheesecakes from this recipe. The tray is made of silicone, so I didn’t have to line the holes.
If you opt to use a 12-hole metal muffin tin, make sure to line the tin with paper cases. You will probably get 9 cheesecakes if you use this type of tin.
You could even make mini cheesecake bites in a 24-hole metal muffin tin!
How to Make Mini Cheesecakes
An hour before you begin, take the cream cheese out of the fridge, and leave it on the counter to warm up. Don’t skip this step!
- Make base: Combine the graham cracker crumbs and sugar in a large bowl. Melt the butter and pour over the crumbs and stir with a fork until everything comes together.
- Press base: Divide the buttered crumbs between the muffin holes and pack down with a spoon. Refrigerate.
- Make filling: Whip the whipping cream until you have stiff peaks. In a separate bowl, whip the cream cheese, sugar and melted white chocolate. Gently stir in one-third of the whipped cream until combined.
- Freeze. Spoon the filling on top of the graham cracker base and smooth the top surface. Place into the freezer for 20 minutes.
- Serve. Decorate the top with the remaining whipped cream and add a strawberry on top. Enjoy!
Hint: I find using the microwave an easy way to melt the white chocolate. Put it into a microwavable bowl and heat for 10 seconds at a time. Stir between each interval until all of the chocolate has melted. This usually takes around 30 – 40 seconds in my microwave.
Toppings
I kept it simple by adding whipped cream and strawberries to the top of my mini cheesecakes. You can pipe on the whipped cream or dollop it on with a spoon.
The choice of toppings is limited only by your imagination! Here are some other options you might enjoy:
- Berries: try raspberries, blueberries, blackberries, or a mix of all of them.
- Melted chocolate: melt some more white or dark chocolate and drizzle it over the top.
- Graham cracker crumbs: sprinkle over some more crumbs for added flavor and texture.
- Jam or Jelly: for a quick fruit sauce or coulis, drop small spoonful’s of berry jam or jelly on top of the cheesecakes.
- Cooked berries or pie filling: Have a look at my cooked berry topping I used for my Dream Whip cheesecake recipe for inspiration!
Storage
Fridge instructions: Store these mini cheesecakes in an airtight container in the fridge up to 3 days. I recommend storing the cheesecakes separate from the topping and then add them prior to serving.
Freezer instructions: Luckily, these cheesecakes freeze wonderfully well. Remove them from the muffin tray/tin and place in a freezer safe container for up to 3 months. Once you’re ready to serve, leave them to defrost at room temperature for 30 minutes or so and then add your favorite toppings.
Helpful tip
Remove the cream cheese from the fridge early! This is my biggest tip and I can’t say it enough – make sure that you let the cream cheese come to room temperature fully before you start to whip it with the sugar. Leave it on your counter for 1 hour before using it! There’s nothing worse than lumps in your cheesecake because you started with cold cream cheese.
Share your baking!
If you make these no-bake mini white chocolate cheesecakes, be sure to leave a comment. I love hearing from you! Also, if you make this recipe, I’d love for you to share your photos on Instagram. Don’t forget to use the hashtag #bakersbookshelf.
Mini White Chocolate Cheesecakes
Equipment
- 12-hole silicone muffin tray or metal muffin tin
Ingredients
Base
- 1 ½ cups graham cracker crumbs (150 grams)
- ¼ cup melted butter (unsalted) (60 grams)
- 1 tablespoon granulated sugar
Cheesecake Filling
- 1¾ cups whipping/heavy cream (35% fat) (5 ounces)
- 1 ¼ cups cream cheese, softened (350 grams)
- ½ cup powdered sugar (85 grams)
- ½ cup white chocolate, melted and cooled (100 grams)
Topping
- berries
Instructions
- If you're using a silicone muffin tray, you do not have to line it with muffin papers. If you are using a metal muffin tin, line 9 of the holes with muffin papers.
For the base
- In a large bowl, use a fork to mix together the graham cracker crumbs and sugar.
- Pour in the butter and continue to mix with the fork until all of the crumbs are coated with the butter.
- Divide the crumbs between the muffin tray or tin and press down with the back of spoon until they are tightly packed.
- Place in the fridge while you make the filling.
For the cheesecake filling
- Using either a stand mixer or handheld mixer, whip the heavy cream until it holds stiff peaks. Transfer to a bowl and keep it cold in the fridge until you're ready to use it.
- Next, use the stand mixer or handheld mixer to whip together the cream cheese, powdered sugar, and melted white chocolate. Keep mixing until everything is smooth.
- Add one-third of the whipped heavy cream to the cream cheese mixture and continue whipping until everything is combined.
Assemble the mini cheesecakes
- Remove the muffin tray or tin from the fridge and use a spoon or ice cream scoop to place the whipped cheesecake filling on top of each graham cracker base. Make sure to fill them to the top.
- Level off the filling with a knife or offset spatula so you have a flat surface and place the muffin tray/tin into the fridge for 20 minutes.
Decorate the cheesecakes
- Remove the mini white chocolate cheesecakes from the freezer and lift them out of the muffin tray or tin.
- Pipe or dollop on the remaining whipped cream and decorate with berries of your choice.
Notes
- Make sure the cream cheese has come to room temperature before whipping with the sugar and white chocolate.
- Melt the white chocolate in 10 second intervals in a microwave safe dish. Stir after each interval until fully melted. This should take 20 – 30 seconds.
- Allow the white chocolate to cool slightly before adding it to the cream cheese.
Jenna says
My husband doesn’t like sweet desserts and he said these were perfect! I added raspberries on top ❤️
Julianne says
I’m glad you enjoyed the recipe, Jenna!