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.

No-Bake Mini Lemon Cheesecake

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 cup cold heavy cream
1/4 cup fresh lemon juice
1 tsp. vanilla extract

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Instructions

Whisk together the graham cracker crumbs and sugar. Add melted butter and stir with a wooden spoon until combined. The mixture should resemble wet sand.
Line two (12-cup) standard muffin pans with cupcake liners. Spoon about 1 1/2 tablespoons of crumb mixture into each cup. If you have leftover crumb mixture, go back and distribute evenly between the muffin cups. Pack it down with a small measuring cup or back of a spoon. Set aside.
In a large mixing bowl, with an electric mixer beat the cream cheese and sugar until smooth and creamy, scraping down the bowl as needed. Add heavy cream, lemon juice, and vanilla. Beat on high until stiff peaks form. The filling mixture should be very thick.
Add the filling mixture evenly over the crusts, filling about 3/4 full. Use the back of a spoon or a small measuring cup to smooth the tops. If the filling is too sticky, dip a spoon into room temperature water then smooth out the tops. It should help with the sticking.
Chill for at least 3 hours up to overnight. If chilling for more than 3 hours, cover the pans with plastic wrap or aluminum foil. Keep cheesecakes refrigerated until ready to serve.
Optional, garnish with fresh berries, small slice of lemon, or whipped topping before serving.

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