Who needs an oven when you’ve got these No-Bake Mini Cheesecakes? They’re the perfect solution for those days when you want something sweet but can’t be bothered to turn on the oven or even leave the couch. With a buttery graham cracker crust and a smooth, dreamy filling, these cheesecakes are so easy, you’ll wonder why you’ve been making the big, complicated ones all these years. Just whip, chill, and eat—no baking, no stress, just pure, mini cheesecake magic!

For the Graham Cracker Crust
1 ½ cups graham crackers (about 10 to 12 whole crackers)
8 Tbsp unsalted butter
2 Tbsp sugar

Ingredients for No-Bake Cheesecake
16 oz cream cheese (2) 8 oz Blocks, room temperature
⅔ cup sugar
2 Tbsp sour cream
2 Tbsp lemon juice
1 cup heavy whipping cream

Instructions:

1. Line your muffin tin with paper liners. If you don’t have a spare muffin tin to make 14 total, you can put the extra 2 into ramekins.
2. In a medium bowl, stir together graham crackers and sugar then add melted butter and stir until crumbs are evenly moistened. Divide the crumbs between your paper liners (about 2 Tablespoons in each). Press the crumbs evenly into the bottom of the liners to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
4. Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
5. Using a spatula fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix. Divide the cheesecake mixture evenly between your cupcake liners (a trigger-release ice cream scoop makes this easy!). Even out the tops with the back of a spoon. The cream cheese should be about level with the tops of the cupcake liners. I topped mine with some crushed graham crackers, this is completely optional.
6. Refrigerate the mini cheesecakes for at least 6 hours or overnight (set a reminder to cover with plastic wrap after a couple of hours in the refrigerator).
7. ENJOY!