Learn how to make a perfect no-bake mini mixed berry cheesecakes recipe. Use fresh fruit & graham cracker crumbs to make individual desserts in the perfect size.

How to make mini mixed berry cheesecakes a no bake recipe

Mini mixed berry cheesecakes are the perfect no-bake treat. These little cuties are creamy, sweet, and full of fresh berry flavor. The best part? You don’t need an oven! Just mix, chill, and enjoy. These mini cheesecakes are great for parties, holidays, or a simple treat at home. They are sure to become one of your favorite desserts.

Mini cheesecake unwrapped from cupcake liner ready to eat

Table of Contents

What Are Mini Mixed Berry Cheesecakes?

Mini mixed berry cheesecakes are single-serving cheesecakes made in a muffin pan. They have a buttery graham cracker crust and a smooth, creamy filling. Fresh berries on top add a bright, fruity flavor. Since they are no-bake, they come together quickly and chill in the fridge until set. Great for making ahead.

This easy dessert is great when you want a sweet treat without turning on the oven. The combination of tangy cream cheese, fluffy whipped cream, and juicy berries makes each bite irresistible.

Overhead shot of mini cheesecakes topped with berries on a serving platter

Ingredients for Mini Mixed Berry Cheesecakes

This recipe is so easy and requires a only a few simple ingredients to make an adorable little dessert. Here is what ingredients you’ll want to have on hand to satisify that cheesecake craving:

For the Graham Cracker Crumb Crust:

2 sleeves graham crackers, crushed into fine crumbs
½ cup butter, melted

For the Filling:

2 (8 oz) packages cream cheese, softened (I prefer Philadelphia Cream Cheese)
½ cup sugar
2 teaspoons vanilla extract
1 cup heavy cream
2 cups mixed assorted berries (strawberries, blueberries, raspberries, etc.)

How to Make Mini Mixed Berry Cheesecakes

Prepare the Cheesecake Crust

Line a muffin tin with cupcake liners and set it aside.
In a medium bowl, mix the crushed graham crackers and melted butter. Stir well until the crumb mixture looks like wet sand.
Scoop a heaping tablespoon of the crust mixture into each cupcake liner.
Use the bottom of a ¼ cup measuring cup to press the crumbs firmly into the bottom.
Set the pan aside.

graham cracker crumb crust ingredients in a bowl

Lined muffin tin with graham cracker crumb crust in bottom

Make the Filling

In the bowl of a stand mixer or using a large bowl and electric mixer, beat the softened cream cheese and sugar until smooth.
Add the vanilla and heavy cream. Mix on low speed until combined.
Turn the mixer to medium speed and whip for about 1 minute.
Scrape down the sides of the bowl and mix again until smooth and creamy.

Mixing softened cream cheese and sugar in a bowl

Creamed softened cream cheese mixture blended

Adding vanilla and heavy cream in mixing bowl

Finished mixed cheesecake filling batter

Assemble and Chill

Fill each cupcake liner with the creamy cheesecake filling until just below the top of the paper liners.
Refrigerate for at least 2-4 hours or until set.
Just before serving, top each of the little cheesecakes with mixed berries.

chilled mini cheesecakes ready for topping

Where to Serve Mini Mixed Berry Cheesecakes

These easy mini cheesecakes are perfect for many occasions:

Parties & Gatherings – Guests love individual desserts at a dinner party.
Holiday Celebrations – Great for summer BBQs, especially the fourth of July or festive winter meals.
Picnics & Potlucks – Easy to transport and serve.
Everyday Treats – Enjoy them as a light, satisfying dessert.

An individual mini mixed berry cheesecake on a silver plate shot from above

Variations to Try

Want to switch things up? Try these fun variations:

Chocolate Crust – Use crushed chocolate cookies like OREO cookies instead of graham crackers.
Lemon Flavor – Add 1 teaspoon of lemon zest to the filling for a bright, citrusy twist.
Nutty Crunch – Sprinkle chopped nuts over the crust for extra texture.
Different Toppings – Try caramel drizzle, shredded coconut, blueberry jam, or mini chocolate chips.
Blueberry Mini Cheesecakes – Opt for only using one kind of berry to make this a single fruit recipe like only using blueberries for a mini blueberry cheesecake recipe.

A silver plate with mini cheesecakes topped with fresh berries

Storage and Make-Ahead Tips

These individual cheesecakes can be stored and made ahead:

In the Fridge – Keep them in an airtight container for up to 2 days.
In the Freezer – Freeze without berries for up to 1 month. Thaw in the fridge before serving.
Make-Ahead Option – Prepare them the night before and add berries just before serving.

Side shot of a silver platter with mini mixed berry cheesecakes ready to eat

Common Questions About Mini Mixed Berry Cheesecakes

1. Can I use frozen berries?
Yes, but thaw them first and pat them dry to remove excess moisture.

2. Can I make these without a stand mixer?
Yes! A hand mixer works just as well.

3. What if I don’t have cupcake liners?
You can lightly grease the sides and bottom of the muffin cups, but liners make removal easier.

4. How do I make these cheesecakes firmer?
Chill them overnight for the best texture.

5. Can I add a fruit sauce on top?
Absolutely! A drizzle of raspberry or blueberry sauce makes them even better.

Sideview of a mini cheesecake with mixed berry topping with berries in foreground and background

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No Bake Mini Mixed Berry Cheesecakes Recipe

Easy to make with fresh fruits and simple ingredients to make no bake mini mixed berry cheesecakes.

Prep Time10

Chill Time4

Total Time4 10

Course: Dessert

Cuisine: American

Keyword: blueberries, cheesecake, cheesecake recipe, desserts, fresh berries, individual desserts, no bake, raspberries, strawberries

Servings: 18 cupcakes

Ingredients

For the Crust

2 sleeves graham crackers crushed
½ c butter melted

For the Filling

2 – 8 oz packages cream cheese softened
½ c sugar
2 t vanilla
1 c heavy cream
2 c mixed assorted berries cut strawberries, blueberries, raspberries, etc

Instructions

Line a couple standard muffin tins with cupcake liners, set aside.
In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir well, until the graham crackers look like wet sand.
Measure out a heaping tablespoon of crumbs and fill each cupcake liner. Use the bottom of a ¼ cup measuring cup to press the crumbs into the bottom of the pan. Set aside.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Cream until smooth.
Add in the vanilla and heavy cream. Mix on low until combined and then whip on medium for about a minute. Scrape the sides and mix again until thoroughly combined.
Measure out the filling into each cupcake liner and fill until just below the top of the liner.
Refrigerate for at least 2-4 hours or until set.
Just prior to serving, top with the assorted berries.

Notes

Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 2 days.

Conclusion

Mini mixed berry cheesecakes are an easy, no-bake dessert that everyone will love. They are creamy, fruity, and simple to make. Whether for a party, picnic, or just because, they are always a hit. Try them today and enjoy a sweet, delicious treat!

Raspberry, strawberry and blueberry no bake mini cheesecakes recipe

Ready to make these mini cheesecakes? Let us know how they turn out in the comments below!

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