I love how simple and stress-free this recipe is. Since there’s no baking involved, I don’t have to worry about cracks or overcooking. The texture turns out smooth and luscious every time, and the berry swirl adds a fresh, slightly tangy contrast to the rich cheesecake filling. I also appreciate that these mini cheesecakes are perfectly portioned, making them ideal for gatherings or make-ahead desserts.
Ingredients
Graham crackers (classic honey variety or gluten-free) Unsalted butter, melted Sugar Full-fat cream cheese, room temperature Powdered sugar Vanilla extract Heavy cream Fresh berries (raspberries, strawberries, or a mix; frozen berries can be used if thawed) Lemon juice
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I prepare the crust by pulsing graham crackers in a food processor until finely crushed. I mix the crumbs with melted butter and sugar until combined, then press about 2 tablespoons of the mixture into the bottom of each muffin liner. I chill them in the fridge for 10 minutes to firm up.
I make the berry puree by blending fresh berries with sugar and lemon juice until smooth. If I want a smoother texture, I strain the mixture through a sieve to remove the seeds.
I whip the filling by beating the cream cheese and powdered sugar until smooth and creamy. I add vanilla extract and mix well. In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the filling light and airy.
I assemble the cheesecakes by spooning the filling onto the chilled crusts, filling each liner about three-quarters full. I add a small dollop of berry puree on top and use a toothpick to swirl it into the filling for a marbled effect.
I chill the cheesecakes in the refrigerator for at least 4 hours, or overnight, until fully set. Before serving, I remove them from the liners and enjoy.
Servings and timing
This recipe makes 12 mini cheesecakes. Prep time: 20 minutes Chill time: 4 hours Total time: 4 hours 20 minutes
Variations
I sometimes switch up the berries depending on what I have on hand, using blueberries or blackberries for a deeper flavor. For a citrus twist, I add a bit of lemon or orange zest to the cheesecake filling. If I want a chocolate touch, I fold mini chocolate chips into the filling or drizzle melted chocolate over the top before serving. I can also use chocolate graham crackers for a richer crust.
storage/reheating
I store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. If I need to store them longer, I freeze them in a single layer until firm, then transfer them to a freezer-safe container for up to 2 months. I thaw them in the refrigerator overnight before serving. Since they are no-bake, reheating is not necessary.
FAQs
Can I use frozen berries?
Yes, I can use frozen berries as long as I thaw and drain them well before blending to avoid excess moisture.
How do I know when the cheesecakes are set?
I check that the centers feel firm to the touch and no longer jiggle when I gently move the pan after chilling for at least 4 hours.
Can I make these ahead of time?
Yes, I often make them the day before serving. I find that chilling overnight helps them set even better.
Do I have to strain the berry puree?
No, straining is optional. I strain it when I want a smoother swirl without seeds, especially when using raspberries.
Can I make this recipe gluten-free?
Yes, I simply use gluten-free graham crackers for the crust, and the rest of the ingredients are naturally gluten-free.
Conclusion
I enjoy making these No Bake Mini Berry Swirl Cheesecakes whenever I need a simple yet impressive dessert. They are creamy, fresh, and beautifully swirled with berry flavor. With minimal effort and no oven required, this recipe is one I return to again and again.
No Bake Mini Berry Swirl Cheesecakes are creamy, fruity, and perfectly portioned for any occasion. Made with a buttery graham cracker crust, rich cream cheese filling, and a vibrant berry swirl, this easy dessert is perfect for parties and holidays.
Author:Sarah
Prep Time:20 minutes
Total Time:4 hours 20 minutes
Yield:12 mini cheesecakes
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
For the crust:
Graham crackers (classic honey variety or gluten-free)
Unsalted butter, melted
Sugar
For the filling:
Full-fat cream cheese, room temperature
Powdered sugar
Vanilla extract
Heavy cream
For the berry swirl:
Fresh berries (raspberries, strawberries, or a mix; frozen berries can be used if thawed)
Sugar
Lemon juice
Instructions
Prepare the crust: In a food processor, pulse graham crackers until finely crushed. Mix with melted butter and sugar until fully combined. Press about 2 tablespoons of the crust mixture firmly into the bottom of each muffin liner. Chill in the refrigerator for 10 minutes to set.
Make the berry puree: Blend fresh berries with sugar and lemon juice until smooth. Strain through a sieve to remove seeds if desired. Set aside.
Whip the filling: Beat cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix well. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
Assemble the cheesecakes: Spoon the cheesecake filling onto the chilled crusts, filling each liner about ¾ full. Add a small dollop of berry puree on top of each cheesecake. Use a toothpick to gently swirl the puree into the filling.
Chill and serve: Refrigerate for at least 4 hours or overnight until fully set. Remove from liners before serving. Garnish with fresh berries if desired and enjoy!
Notes
Make sure the cream cheese is fully softened to prevent lumps.
Do not overmix once the whipped cream is folded in to maintain a light texture.
Store in an airtight container in the refrigerator for up to 4 days.
These mini cheesecakes can be frozen for up to 1 month; thaw overnight in the fridge before serving.
