These no-bake mini cheesecakes require just 5 ingredients and don't require you to turn on your oven! Perfect for holiday parties, birthdays, and more!
Prep Time10 minutesmins
Chill Time1 hourhr
Total Time1 hourhr10 minutesmins
Course: Pies & Cheesecake
Cuisine: American
Keyword: mini cheesecake bites, mini cheesecakes, no bake cheesecake filling, no bake mini cheesecakes
Servings: 9mini cheesecakes
Calories: 324kcal
Author: Averie Sunshine
Ingredients
one 11.1-ounce package JELL-O No Bake Real Cheesecake Dessert
5tablespoonsunsalted buttermelted
2tablespoonsgranulated sugar
1 ½cupscold milkI used 1% cow’s milk; soy milk will cause filling to set up softer
mini mint chocolate cookiesmint chocolate chips, mini chocolate chips, etc., as necessary for topping
Instructions
Line a muffin pan with 9 large muffin liners (or 12 medium/average-sized liners); set aside.
To a small, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
Add the graham cracker crust mixture, sugar, and mix with a fork until crumbs are evenly coated.
Add about 2 tablespoons of the crust mixture to each liner (I used a 2-tablespoon cookie scoop with 9 liners; if using 12 liners use less than 2 tablespoons each), and hard pack using the back of a spoon to form an even, smooth crust layer; set aside.
To a large bowl, add the milk, filling mixture, and beat with an electric mixer on low for 30 seconds. Increase to medium-high speed and beat for 3 minutes, mixture will be thick.
Add about 3 to 4 tablespoons of filling to each liner, smoothing the tops lightly with the back of a spoon.
Refrigerate for at least 1 hour (I refrigerated overnight), or until set.
Top with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, etc. as desired and serve.
Notes
Extra cheesecakes will keep airtight in the fridge for up to 5 days.