How long do mini cheesecakes last in the fridge?

Store cheesecake in the refrigerator for 3-5 days. If you want to keep them longer than a week, storing them in the freezer is a great option.

Can mini cheesecakes be frozen?

Freezing mini cheesecakes is an excellent way to keep them fresh even longer. Store individual cheesecakes inside a closed container. You can keep them there for up to three months. They’re the perfect portion for dessert without needing to make a whole new batch each time.

Is it ok to leave cheesecake out overnight?

It’s not a good idea to leave cheesecake on the counter overnight. The cream cheese needs to be refrigerated in order to be kept fresh. It starts to soften in about 45-60 minutes at room temperature.

What Other Types of Crust Can I Use?

This lemon cheesecake recipe is made with a buttery graham cracker crust, but you can use another type of cookie for a different flavor. Try making a gingersnap crust, using chocolate or cinnamon graham crackers, or Biscoff cookies.

How Can You Make Mini Cheesecakes Without a Mini Cheesecake Pan?

Having a cheesecake pan with individual sections is great if you plan on using it often, but if you don’t have one, you can use a standard muffin pan. Use paper muffin cups inside a muffin pan for easy clean-up and to ensure your cheesecakes don't stick. Another option for making individual lemon cheesecakes is to use glass jars. If you make the cheesecakes in pretty little jars, you don’t need to remove them at all. Just eat them right from the jar! I like using 4-ounce jars for this recipe.

No Bake Mini Lemon Cheesecake Recipe

Description

Mini lemon cheesecake is a creamy and tangy dessert you can prepare in under 20 minutes. Fill a muffin pan with graham cracker crumbs and lemon cheesecake filling, and chill to make the best no-bake cheesecake dessert.

Ingredients

Units Scale

Crust

2 cups crushed graham crackers, (12-14 full sheets)
1/3 cup cane sugar
1/2 cup unsalted butter, melted

Filling

2 (8 oz.) pkgs. cream cheese, at room temperature
1/2 cup cane sugar
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1 cup cold heavy cream

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, whisk together the graham cracker crumbs and sugar. Pour in the melted butter and stir with a wooden spoon until the mixture resembles wet sand.
Line two standard 12-cup muffin pans with cupcake liners. Spoon about 1 1/2 tablespoons of the crumb mixture into each cup. If there’s any leftover, distribute it evenly. Press the mixture down firmly using a small measuring cup or the back of a spoon. Set aside.
In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy, scraping down the sides as needed. Add the lemon juice and vanilla, then mix until fully combined.
In a separate bowl, beat the cold heavy cream on high speed until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture using a spatula or wooden spoon until fully incorporated. The filling should be thick and airy.
Divide the filling evenly over the prepared crusts, filling each about 3/4 full. Smooth the tops with the back of a spoon or a small measuring cup. If the mixture is too sticky, dip the spoon in room temperature water to help with smoothing.
Refrigerate for at least 3 hours or up to overnight. If chilling for more than 3 hours, cover the pans with plastic wrap or aluminum foil. Keep refrigerated until ready to serve.
Before serving, garnish with fresh berries, a small slice of lemon, or a dollop of whipped topping, if desired.

Notes

Cream Cheese: You’ll need two bricks of full-fat cream cheese for this recipe. Do not use low-fat cream cheese or cream cheese in a tub.
Lemons: If available, use Meyer lemons, which are sweeter and less tart tasting.
Make-Ahead: Cheesecakes can be prepared up to 3 days in advance and kept refrigerated until ready to serve.

Nutrition

Serving Size: 1 cheesecake
Calories: 183
Sugar: 9.9 g
Sodium: 125.6 mg
Fat: 12.7 g
Carbohydrates: 16 g
Protein: 1.9 g
Cholesterol: 34.9 mg