#mini cheesecake

[fullcravings]

Easy Mini Basque Cheesecake

[vegan-nom-noms]

No Bake Mini Biscoff Cheesecakes For Two

[hug-kiss-marry-kill]

What should we do with Mini Cheesecakes in Little Cups (Food)?

Hug

Pat on the head

Adopt

Kill

Voting ended onAug 23, 2025

[dietkiller]

Cheesecake Cups

[royal-food]

Funfetti Mini Cheesecakes

[daily-deliciousness]

Peanut butter cheesecake minis

[pretentiouspastryprojects]

layered lemon curd and vanilla bavarian with bite sized cheesecakes

[annsbites]

Mixed Berry Mini Cheesecakes

These little cheesecakes scream spring. They are sweet, creamy, and super easy to keep eating. And biggest perk is they are no bake!

Ingredients:

For the cheesecake crust- 24 golden Oreos, pulsed into fine crumbs

1/3 cup brown sugar

1 tsp cinnamon

pinch of salt

1/2 cup butter, melted

For the cheesecake- 1 cup very cold heavy whipping cream

two 8-ounce (16 ounces total) blocks of cream cheese, softened to room temperature

1/3 cup white sugar

15 strawberries, diced very small 

2 tbsp plain yogurt at room temperature

1 tsp vanilla extract

For the mixed berry topping - 10 fresh strawberries, chopped into small pieces

1/2 cup fresh blueberries

1/2 cup fresh blackberries

2 tbsp water

3 tbsp brown sugar (more if the fruit isn’t very sweet)

2 tbsp honey

2 tsp vanilla extract

pinch of salt

cornstarch slurry, 1 tbsp cornstarch mixed with 1/2 tbsp water

1. For the crust- Spray a mini cheesecake pan generously with non stick spray or line a mini muffin/cupcake pan with liners. Set aside. Preheat your oven to 350*.

In a medium bowl combine the pulsed golden Oreos, brown sugar, cinnamon, salt and melted butter. Mix well until everything is combine and moistened. Scoop 1 tbsp of the mixture into each spot of the pan. Use a spoon or your fingers to pack the mixture down tightly all around. Place in the oven and bake for 5 minutes. Remove from the oven and allow to cool completely before you begin to make the filling.

2. For the filling- Add the cold heavy cream to a large bowl and use a hand held mixer to beat it on medium high speed for about 3 minutes. Until stiff peaks form and it looks very soft and fluffy. Set aside. In the bowl of a stand mixer fitted with the paddle beat together the cream cheese, strawberries and white sugar for about 2 minutes, until it is creamy and smooth (a few small strawberry chunks is fine). Scrape down the sides and paddle as needed. Add the yogurt and vanilla extract and beat together for 1 minutes. Scrape down the sides as needed.

3. Remove the bowl from the stand mixer and add the whipped cream to that bowl. Use a rubber spatula to gently fold both mixtures together. Fold slowly because you don’t want the cream to lose its air.

4. Once mixed together, scoop 2 - 2 1/2 tbsp (depends on the size of your pan) of the mixture on top of the cooled crusts. You want the mixture to go all the way to the top of each spot of the pan. Smooth the tops over so they are flat.

5. Cover the pan with some foil and place in the fridge for at least 4 hours or up to 2 days. I refrigerate mine for 24 hours just to ensure they are totally set.

6. For the fruit topping- Just before you are ready to serve the cheesecakes, make the topping. Keep the cheesecakes in the fridge while you are making this. Add the fruit, water, brown sugar, honey, vanilla extract, and salt to a medium sauce pan over medium high heat. Allow to cook for 5 minutes, stirring constantly. Once the fruit has  started to break down and a thin sauce has formed, add the cornstarch slurry and mix well. Let the mixture simmer on low for 5 minutes, until the sauce has thickened to your liking. Remove the mixture from the heat and allow to cool completely.

7. Remove the cheesecakes from the fridge and carefully take them out of the pan. Place them on your serving dish. Generously spoon some of the cooled fruit mixture over the top of each cheesecake, making sure to get some of the sauce. Serve right away. Any left over cheesecakes can be store in the fridge for up to 5 days. Enjoy!