Sweet and irresistible, this mini Philadelphia No Bake Cheesecake Recipe takes about 20 minutes to make. The cream cheese filling with only 5 simple ingredients is ultra creamy. Store bought phyllo cups make for easy crispy mini crusts. This bite-sized easy dessert is always a huge hit!
I was running late for a meeting last week, and I promised to bring a little sweet treat. There was barely a half hour before I needed to run out the door. Just enough time to whip up a batch of my super easy no bake Philadelphia cheesecake recipe.
Along with these sugary pumpkin spiced pretzels and this irresistible chocolate drizzled caramel popcorn, these mini desserts are an extra special favorite.
The one bite cool and creamy tarts are crispy crunchy mini phyllo cups filled with a rich vanilla and cinnamon no bake cheesecake filling. And the best part of the recipe that no oven is needed.
They're so quick to make and are showy and impressive. Everyone asks for this easy cheesecake recipe whenever I serve them.
Jump to:
why you'll love this recipe
This great recipe is a keeper, and one you'll love for many reasons.
- Quick and easy ~ In about 20 minutes you can make a showstopper of a dessert. A stand mixer makes quick work of combining the cheesecake ingredients. Phyllo cups are used for the crusts so no graham cracker crumbs, muffin pan or cupcake liners are needed. And a piping bag helps to easily fill the little tarts.
- Make ahead ~ The cream cheese filling can be made up to 3 hours in advance. Store in an airtight container in the refrigerator. Then fill the phyllo cups up to 2 hours before serving, cover with plastic wrap and refrigerate.
- Versatile ~ Use different toppings depending on the season or occasion. I'm partial to fresh berries, but mini chocolate chips, shredded coconut and colorful sprinkles are all tasty toppers.
- Delicious ~ Not only do the cheesecakes taste out of this world, they're the perfect size. The creamy cheesecake filling is light and not too sweet. It's just the treat to satisfy a sweet tooth.
Let's make a batch of no bake mini cheesecakes!
ingredients & substitutions
Gather the ingredients to make this delicious dessert. If substitutes can be made to the recipe, they're listed. Scroll to the recipe card for full quantities of the ingredients.
- Heavy whipping cream ~ Having the cream well chilled will make for the lightest whipped cream.
- Cream cheese ~ Philadelphia cream cheese is my first choice for this recipe.
- Powdered sugar ~ The airy sugar is ideal for mixing into the filling.
- Pure vanilla extract
- Cinnamon
- Mini phyllo cups ~ These light and crispy phyllo cups replace the traditional graham cracker crust.
- Blueberries, raspberries, chocolate shavings, mini chocolate chips ~ Use your imagination to make the individual cheesecakes festive.
recipe details
Combine the simple ingredients using everyday kitchen tools to make this decadent dessert. This is a brief overview of the recipe. Scroll to the recipe card for the complete instructions and a step by step video.
1. Add the heavy cream to a bowl and whip until stiff peaks form. Set aside.
2. Add cream cheese, powdered sugar, vanilla extract and cinnamon to a bowl. Beat until creamy.
3. Fold the whipped cream into the cream cheese mixture.
4. Fill a piping bag fitted with a large tip with the cheesecake filling. Alternately use a resealable bag with the corner cut off or a small cookie scoop.
5. Fill the phyllo cups with the cheesecake filling.
6. Top with fresh berries, chocolate shavings and mini chocolate chips.
Hint: For the creamiest cheesecake filling, use room temperature cream cheese. Cold cream cheese doesn't blend easily with the other ingredients and can be chunky.
variations
Try some of these variations to make the recipe one of your favorites.
- Flavor the filling ~ Flavor the cheesecake filling in a number of ways. Try adding 1 tablespoon lime, orange or lemon juice, 2 tablespoons cocoa powder or ½ teaspoon peppermint extract to jazz up the filling.
- Extra crispy phyllo cups ~ Place the empty cups on a baking tray and bake for for 3-5 minutes in a 350 degree F oven. Cool completely before filling.
- Vary the toppings ~ Favorite toppings include fresh berries, mini chocolate chips, sprinkles, chopped dried fruits, shredded coconut, crushed Oreo cookies, chopped nuts, chocolate shavings, canned pie filling, crushed candy or candy bars or caramel sauce.
recommended equipment
Having the right equipment can make cooking and baking a breeze. I recommend the following kitchen utensils and equipment for this Philadelphia mini no bake cheesecake recipe.
- measuring cups
- metal measuring spoons
- stand mixer or hand mixer
- spatula
- piping bag and tips or small cookie scoop
how to make mini cheesecakes in advance
- Make the filling and store in an airtight container in the refrigerator up to 3 hours.
- When ready to assemble the mini cheesecakes, put the filling in a piping bag fitted with a large tip. Fill the phyllo cups and garnish with berries, mini chocolate chips and chocolate shavings.
how to store no bake cheesecake
After filling the phyllo cups with the cheesecake mixture, cover with plastic wrap and store in the refrigerator for up to 2 hours. To serve, remove the cheesecakes from the fridge and dust with powdered sugar.
expert tip
Don't have a piping bag? You can use a gallon sized resealable bag. Put the cheesecake filling in the bag and seal it. Snip off one of the corners and squeeze the filling into the shells. Also try using a small cookie scoop to fill the phyllo cups.
frequently asked questions
The mini pastry cups can be found either in the freezer section or on a stand alone display at the end of the aisles.
You can substitute 1 ½ cups Cool Whip for the whipped cream. The cream cheese filling will be looser so don't overfill the phyllo cups. You can freeze the filled filled cups for about an hour to firm up the filling.
Purchase a bar of chocolate (milk, dark or semi sweet) and grate on a microplane or the smallest holes on a box grater.
The cheesecakes are best enjoyed within a couple hours of making them. The filled phyllo cups will tend to get soggy when stored in the refrigerator too long.
more recipes like this one
Looking for more easy dessert recipes like this one? These are some favorites.
- This shortbread cookie recipe is so good that it was featured in the New York Times!
- My one bowl fudgy brownies can't be easier to make. And they really are the fudgiest brownies!
- When I've got a big group, this Texas sheet cake with buttermilk is the recipe I make. It's requested over and over.
- Chocolate chocolate chip pudding cookies are big, soft cookies with double the chocolate goodness.
- For a full size cheesecake, this strawberry cheesecake is also a no bake favorite.
If you make this no bake recipe for mini cheesecakes, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Mini Philadelphia No Bake Cheesecake Recipe
- Total Time: 20 minutes
- Yield: 30 mini cheesecakes 1x
Description
Philadelphia No Bake Mini Cheesecake in phyllo cups take only minutes to make. The cream cheese filling with only 5 ingredients is ultra creamy. Mini phyllo cups make for easy crispy crusts.
Ingredients
- ¾ cup heavy whipping cream
- 8 ounces Philadelphia cream cheese, at room temperature
- ½ cup powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 30 mini phyllo cups
- 30 blueberries
- 30 raspberries
- mini chocolate chips
- chocolate shavings from a bar of chocolate
Instructions
- Whip cream: In large bowl, add the heavy whipping cream. Using a stand mixer or hand mixer, beat the cream until stiff peaks form. Set aside.
- Beat filling ingredients: In a large bowl, add the cream cheese, powdered sugar, vanilla extract and cinnamon. Using a stand mixer or hand mixer beat on medium speed until the mixture is creamy, about 1-2 minutes.
- Fold in whipped cream: Using a spatula, fold the whipped cream into the cream cheese mixture.
- Fill phyllo cups: Fill each phyllo cup with some of the mixture. A piping bag with a large tip makes easy work of this. Or fill a large resealable bag and cut a small piece of the corner or a small cookie scoop.
- Garnish cheesecakes: Top each mini cheesecake with a blueberry, raspberry, mini chocolate chips and chocolate shavings. Dust with powdered sugar.
- Serve: Serve immediately or store in the refrigerator for up to 2 hours.
Notes
To make in advance ~
Make the filling and store in an airtight container in the refrigerator up to 3 hours.
When ready to assemble the mini cheesecakes, put the filling in a piping bag fitted with a large tip. Fill the phyllo cups and garnish with berries, mini chocolate chips and chocolate shavings.
After filling the phyllo cups with the cheesecake mixture, cover with plastic wrap and store in the refrigerator for up to 2 hours. To serve, remove the cheesecakes from the fridge and dust with powdered sugar.
Nutritional information is an estimate and based on the ingredients and cooking methods used in this recipe.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: dessert
- Method: no baking required
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 63
- Sugar: 4.7 g
- Sodium: 70 mg
- Fat: 3.6 g
- Saturated Fat: 2.2 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6.2 g
- Fiber: 0.5 g
- Protein: 1.7 g
- Cholesterol: 13 mg
Leave a Comment