Can I make mini no-crust cheesecakes without a muffin tin?

Absolutely. If you don’t have a muffin tin, you can use oven-safe ramekins or silicone cupcake molds. The key is to use something that allows for even, gentle baking and easy removal once cooled. Just watch the baking time—smaller or larger molds may need a slight adjustment.

What’s the best way to prevent mini no-crust cheesecakes from sticking?

Paper cupcake liners or silicone molds work wonders to prevent sticking and make serving easy. If you use ramekins or another baking dish, a light spray of nonstick cooking spray will do the trick. Let the cheesecakes cool completely before removing them, which also helps them set.

Can I make mini no-crust cheesecakes gluten-free or dairy-free?

Yes! Most mini no-crust cheesecake recipes are naturally gluten-free since there’s no crust. For dairy-free versions, use plant-based cream cheese, dairy-free sour cream, and substitute a non-dairy milk if your recipe calls for it. The result is just as creamy and satisfying.

How do I know when mini no-crust cheesecakes are done baking?

Look for a gentle jiggle in the center of each cheesecake—the edges should look set, but the middle will move slightly when you nudge the pan. They’ll continue to firm up as they cool, so don’t worry if they look a little soft right out of the oven. Overbaking can make them dry, so err on the side of slightly underbaked for the best texture.

Mini No-Crust Cheesecakes – 7 Crowd-Pleasing Variations

Description

Creamy, classic mini cheesecakes—no crust, no fuss. Our go-to family dessert, quick to make, perfectly portioned, and always a crowd-pleaser.

Ingredients

Scale

16 oz (450g) cream cheese, room temperature
2/3 cup (135g) granulated sugar
2 large eggs, room temperature
1/2 cup (120g) sour cream
2 teaspoons vanilla extract
1/8 teaspoon salt
Optional toppings: fresh berries, lemon curd, salted caramel, chopped nuts, chocolate chips, Greek yogurt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper or silicone liners.
In a large bowl, beat cream cheese and sugar together until smooth and creamy.
Add eggs one at a time, mixing just until combined after each.
Mix in sour cream, vanilla extract, and salt until just blended. Do not overmix.
Divide batter evenly among muffin cups, filling each nearly to the top.
Bake for 18–22 minutes, or until centers are just set and slightly jiggly when gently shaken.
Remove from oven, cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Chill in the refrigerator for at least 2 hours before serving.
Top with your favorite toppings and enjoy!

Notes

Let cream cheese and eggs come to room temperature for a smooth batter. Use paper or silicone liners for easy removal. Don’t overbake—centers should still jiggle slightly for the creamiest texture. Perfect for making ahead and topping as you like!

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 mini cheesecake
Calories: 155
Sugar: 11g
Sodium: 135mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 3g
Cholesterol: 50mg