Can I Use a Different Crust?

Absolutely, The graham cracker crust is classic, but don't feel boxed in. My favorite alternatives are: * Oreo crumbs: Just scrape out the filling first (or leave it in for extra richness)—use the same amount as graham crackers. Chocolate and cheesecake? Yes please. * Shortbread cookies: Crushed up shortbread makes such a buttery, delicate crust. Perfect for fancy tea parties. * Gluten-free options: Any gluten-free cookie or graham cracker works great—I've used gluten-free animal crackers with amazing results. * Nilla wafers: These give a lovely vanilla flavor that pairs beautifully with fruit toppings. The rule of thumb? Whatever you use, keep the same 1:3 ratio—1 tbsp sugar to 3 tbsp melted butter per cup of crumbs. Easy peasy.

How Long Do They Last in the Fridge?

Here's the scoop—these babies stay fresh in the fridge for up to 3 days, but they're best eaten within 48 hours for optimal texture. The crust will start softening after day 2, but the flavor actually improves. Just keep them in an airtight container (I stack them carefully with parchment between layers).

Irresistible No-Bake Mini Cheesecake Cups in 20 Minutes -

Name: Irresistible No-Bake Mini Cheesecake Cups in 20 Minutes
Prep time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 3 tbsp melted butter; 1 tbsp sugar; 8 oz cream cheese, softened; 1/4 cup sour cream; 1/2 cup powdered sugar; 1 tsp vanilla extract; 1 cup whipped cream

Irresistible No-Bake Mini Cheesecake Cups in 20 Minutes

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Easy no-bake mini cheesecake cups made with a graham cracker crust and creamy filling. Perfect for portion control and quick desserts.

Author: RecipeZest
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 15 minutes
Yield: 12 mini cheesecakes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup graham cracker crumbs
3 tbsp melted butter
1 tbsp sugar
8 oz cream cheese, softened
1/4 cup sour cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream

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Instructions

Mix graham cracker crumbs, melted butter, and sugar until combined.
Press 1 tbsp of the mixture into the bottom of each mini cupcake liner.
Beat cream cheese, sour cream, powdered sugar, and vanilla until smooth.
Fold in whipped cream gently.
Spoon filling over crusts and refrigerate for at least 2 hours.
Top with fruit or chocolate before serving.

Notes

Use room temperature cream cheese for smoother filling.
Chill crust for 10 minutes before adding filling for better texture.
Store in the refrigerator for up to 3 days.

Find it online: https://recipeszest.com/no-bake-mini-cheesecake-cups-recipe/