DESSERT

Mini Cherry No Bake Cheesecake
September 26, 2024

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!

No Bake cheesecakes on <a target='_blank' href='https://www.amazon.com/s?k=cake+stand&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753--&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl'>cake stand</a>

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.

How to make no bake cheesecakes

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.

How to make no bake cheesecakes

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.

cherry no bake cheesecake on wooden board

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.

cherry no bake cheesecake on wooden board

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!

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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.

No bake cheesecake on <a target='_blank' href='https://www.amazon.com/s?k=cake+stand&hvadid=719737736360&hvdev=c&hvexpln=67&hvlocphy=9014016&hvnetw=g&hvocijid=4304362975742278753--&hvqmt=e&hvrand=4304362975742278753&hvtargid=kwd-332465824708&hydadcr=28544_14555830&linkCode=ll2&tag=recipe-aisle-20&linkId=1efe785d11207b6cec7af25b776bd528&language=en_US&ref_=as_li_ss_tl'>cake stand</a>

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 1/2 cups graham crackers, crushed
  2. 1/4 cup granulated sugar
  3. 6 tablespoons melted butter
  4. 16 ounces cream cheese
  5. 1/2 cup granulated sugar
  6. 2 large eggs
  7. 1 cup cherry juice
  8. 1 teaspoon vanilla extract
  9. whipped cream, for topping
  10. maraschino cherries, for topping

Instructions

  1. 1. Crush about 1 1/2 cups of graham crackers in a food processor until fine.
  2. 2. Mix in 1/4 cup of granulated sugar and 6 tablespoons of melted butter until crumbly.
  3. 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. 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. 5. Stir in 1 cup of cherry juice and 1 teaspoon of vanilla extract.
  6. 6. Spoon a small amount of the cheesecake mixture into each muffin cup.
  7. 7. Top with a dollop of whipped cream and a maraschino cherry.
  8. 8. Refrigerate for at least 3 hours or overnight to allow the cheesecakes to set.

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