Mini Cherry No Bake Cheesecake
Prep: 15 minutes
Yields: 4 servings
Get ready for a dessert that’s as easy as it is divine – Mini Cherry No-Bake Cheesecakes These bite-sized treats are the perfect solution for when you need a sweet fix without the fuss of baking. And trust me, you won’t be disappointed!

Unlike most cherry no-bake cheesecake recipes, this one has a game-changing twist: cherry juice is infused right into the cheesecake layer It’s a match made in heaven, folks. Top it off with a delicate swirl of whipped cream and a maraschino cherry, and you’ve got a party-worthy dessert that’s sure to impress.
Now, let’s get to the good stuff To make these mini masterpieces, you’ll need to start by crushing some graham crackers (about 1 1/2 cups) in a food processor until they’re nice and fine. Then, mix in 1/4 cup of granulated sugar and 6 tablespoons of melted butter until it’s all combined and crumbly.

Press this mixture into the bottom of a mini muffin tin (about 12-15 cups) and refrigerate for at least 30 minutes to set. While that’s chilling, let’s move on to the cheesecake mixture. In a large mixing bowl, combine 16 ounces of cream cheese, 1/2 cup of granulated sugar, and 2 large eggs. Mix until it’s smooth and creamy, then stir in 1 cup of cherry juice (yes, you read that right – cherry juice!) and 1 teaspoon of vanilla extract.
Now it’s time to assemble our mini cheesecakes Spoon a small amount of the cheesecake mixture into each muffin cup, followed by a dollop of whipped cream and a maraschino cherry on top. Refrigerate for at least 3 hours or overnight to allow the cheesecakes to set.

And that’s it Your Mini Cherry No-Bake Cheesecakes are ready to be devoured. These bite-sized treats are perfect for parties, potlucks, or just a quick dessert fix. So go ahead, indulge in these creamy, dreamy cheesecakes and savor the flavor of cherry goodness!
These Mini Cherry No-Bake Cheesecakes can be made ahead of time and refrigerated for up to 3 days or frozen for up to 2 months. Just be sure to cover them tightly and keep them chilled until serving.

So go ahead, give these Mini Cherry No-Bake Cheesecakes a try and taste the magic for yourself Your taste buds will thank you.
Printable Recipe
Ingredients
- 1 1/2 cups graham crackers, crushed
- 1/4 cup granulated sugar
- 6 tablespoons melted butter
- 16 ounces cream cheese
- 1/2 cup granulated sugar
- 2 large eggs
- 1 cup cherry juice
- 1 teaspoon vanilla extract
- whipped cream, for topping
- maraschino cherries, for topping
Instructions
- 1. Crush about 1 1/2 cups of graham crackers in a food processor until fine.
- 2. Mix in 1/4 cup of granulated sugar and 6 tablespoons of melted butter until crumbly.
- 3. Press the mixture into the bottom of a mini muffin tin (about 12-15 cups) and refrigerate for at least 30 minutes to set.
- 4. In a large mixing bowl, combine 16 ounces of cream cheese, 1/2 cup of granulated sugar, and 2 large eggs. Mix until smooth and creamy.
- 5. Stir in 1 cup of cherry juice and 1 teaspoon of vanilla extract.
- 6. Spoon a small amount of the cheesecake mixture into each muffin cup.
- 7. Top with a dollop of whipped cream and a maraschino cherry.
- 8. Refrigerate for at least 3 hours or overnight to allow the cheesecakes to set.
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