Cheesecakes for One
No-Bake Cheesecake for One
One creamy no-bake cheesecake with a buttery biscuit crust and a smooth vanilla filling — perfectly sized for one.
Servings
1 mini cheesecake
Prep
15 min
Cook
0 min
Total
2 hr 15 min
Difficulty
Easy
Calories
≈ 570 kcal
Protein
≈ 7 g
Fat
≈ 44 g
Carbs
≈ 39 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Plain digestive biscuits or graham crackers25 g
- Unsalted butter, melted12 g
- Cream cheese, softened60 g
- Powdered sugar15 g
- Vanilla extract½ tsp
- Heavy whipping cream, cold30 g
How to Make It
One no-bake cheesecake, step by step.
- 01
Prepare the mould
Line a small ramekin, dessert ring, or mini cake mould about 8–10 cm (3–4 inches) wide with parchment so the cheesecake will be easier to remove.
- 02
Make the crust
Crush the biscuits into fine crumbs and mix them with the melted butter until evenly moistened.
- 03
Press the base
Press the crumb mixture firmly into the bottom of the prepared mould. Place it in the refrigerator while you make the filling.
- 04
Mix the cream cheese
Add the softened cream cheese, powdered sugar, and vanilla extract to a small bowl. Mix until smooth and creamy.
- 05
Whip the cream
In a separate small bowl, whip the cold heavy cream until it forms soft to medium peaks.
- 06
Finish the filling
Gently fold the whipped cream into the cream cheese mixture until smooth, light, and evenly combined.
- 07
Assemble the cheesecake
Spoon the filling over the chilled biscuit base and smooth the top.
- 08
Chill until set
Refrigerate for at least 2 hours, or until the cheesecake feels firm enough to remove from the mould and hold its shape.
SVI SWEET Tip
Cold cream and softened cream cheese make the best filling.
Softened cream cheese blends smoothly without lumps, while very cold whipping cream holds air better. Using each ingredient at the right temperature gives the cheesecake a lighter, creamier texture.
Substitutions
Make it work with what you have.
Biscuit crust
Digestive biscuits, graham crackers, or another plain crisp biscuit can be used for the base.
Cream cheese
Full-fat block-style cream cheese gives the firmest and creamiest result. Very soft spreadable cream cheese may produce a looser filling.
Vanilla
Keep the cheesecake classic with vanilla or add a little finely grated lemon zest for a fresher flavor.
Topping
The cheesecake is delicious plain, but you can add a few fresh berries or a small spoonful of fruit compote just before serving.
Storage
Keep it chilled.
Refrigerator
Keep the cheesecake covered in the refrigerator and enjoy it within 2 days.
Before serving
Serve it directly from the refrigerator for the firmest texture. Letting it sit out for 5–10 minutes will make the filling slightly softer and creamier.
Freezing
The cheesecake can be frozen well wrapped for up to 1 month. Thaw it overnight in the refrigerator before serving.
FAQ
A few helpful answers.
Why is my no-bake cheesecake too soft?
It may need more chilling time, or the cream may not have been whipped enough. Full-fat cream cheese also helps the filling hold its shape.
Do I need gelatin?
No. For this small cheesecake, whipped cream and full-fat cream cheese provide enough structure once properly chilled.
Can I make it the night before?
Yes. An overnight chill works very well and gives the cheesecake plenty of time to become firm.
Can I make it without a special cheesecake pan?
Yes. A small ramekin lined with parchment works well, or you can simply serve the cheesecake directly from the ramekin.
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