Easy No-Bake Mini Cheesecakes Recipe

Easy No-Bake Mini Cheesecakes

Easy No-Bake Mini Cheesecakes


  • one 11.1-ounce package JELL-O No Bake Real Cheesecake Dessert
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 1/2 cups cold milk (I used 1% cow’s milk; soy milk will cause filling to set up softer)
  • mini mint chocolate cookies, mint chocolate chips, mini chocolate chips, etc., as necessary for topping


  1. Line a muffin pan with 9 large muffin liners (or 12 medium/average-sized liners); set aside.
  2. To a small, microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
  3. Add the graham cracker crust mixture, and mix with a fork until crumbs are evenly coated.
  4. Add about 2 tablespoons of the crust mixture to each liner (I used a 2-tablespoon cookie scoop with 9 liners; if using 12 liners use less than 2 tablespoons each), and hard pack using the back of a spoon to form an even, smooth crust layer; set aside.
  5. To a large bowl, add the milk, filling mixture, and beat with an electric mixer on low for 30 seconds. Increase to medium-high speed and beat for 3 minutes, mixture will be thick.
  6. Add about 3 to 4 tablespoons of filling to each liner, smoothing the tops lightly with the back of a spoon.
  7. Refrigerate for at least one hour (I refrigerated overnight), or until set.
  8. Top with an assortment of mini cookies, mint chocolate chips, mini chocolate chips, etc. as desired and serve. Extra cheesecakes will keep airtight in the fridge for up to 5 days.

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