Homemade Mini Cheesecake Sampler

Can’t choose just one dessert? This Mini Cheesecake Sampler lets you have them all. A no-bake cheesecake filling sits on a simple store-bought cookie base, then gets topped with everything from berry jam to crushed Oreos, caramel, and more. They’re quick to make, perfect for parties, and guaranteed to disappear fast.

• Serves: 24
• Prep Time: 15minutes
• Chill Time: 75 minutes

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Whip the cold heavy cream with the whisk attachment on an electric mixer for 4–8 minutes, until medium-stiff peaks form. Stop before it turns into butter and set it aside!

Step 2: In a separate mixer bowl, beat the softened cream cheese and the powdered sugar for 3–5 minutes, until smooth and creamy. Gently fold in the whipped cream, about 1/4 cup at a time, just until combined and fluffy. Then mix in the vanilla for 10–20 seconds.

Step 3: Now for the fun part: putting together your cheesecake sampler!

There are 24 different options you can choose from to create different varieties. Starting with fruit-topped cheesecakes on classic vanilla wafer crusts. Then we like to mix in a few playful choices, like Oreo cheesecakes (always a crowd-pleaser!) and new flavors like tiramisu Oreo cheesecakes, and Caramel Vanilla Oreo to make the sampler extra exciting and delicious. Don’t worry about the mess- once you pop these sweet treats out of the muffin molds, they’ll look fabulous. Chill the mini cheesecakes in the freezer for 60 to 120 minutes. Then pop your mini cheesecakes out of the molds and place them on a serving platter. Let them thaw for 5 minutes before serving.

• Berry Topped Cheesecakes: Place a vanilla wafer cookie in the bottom of each silicone muffin cup. Spoon in the pre-made cheesecake filling, then top with blueberry or strawberry pie filling or jam. If desired, finish with a sprinkle of fresh mint leaves.
• Oreo Cheesecakes: Place one Oreo cookie at the bottom of each silicone muffin cup. Next, spoon in your premade cheesecake filling. If you like, transfer a portion of the filling to a small bowl, crumble in some Oreo cookies, and stir to combine. Top each Oreo cookie with the Oreo cheesecake mixture, then add a piece of an Oreo cookie on top.
• Caramel Vanilla Oreo Cheesecakes: Place a vanilla Oreo cookie at the bottom of each silicone muffin cup. Then spoon in your premade cheesecake filling. Finish by drizzling store-bought caramel sauce over each cheesecake, for a sweet finish!
• Tiramisu Oreo Cheesecakes: Place one thin Tiramisu Oreo cookie at the bottom of each silicone muffin cup. Spoon in your premade cheesecake filling, then top each mini cheesecake with crushed Tiramisu Oreo cookies. Indulge in this decadent, coffee-flavored cheesecake.

Tips:

• Equipment: A silicone muffin mold was used for easy removal.
• Freezer Option: Mini cheesecakes can be stored for up to 3 days in the freezer, either in a freezer-safe zip-top bag or in the muffin molds covered with plastic wrap. Before serving, thaw them in the refrigerator or on a serving platter.
• Get Saucy: Add pie filling or jam, such as cranberry, blackberry, lemon, apricot, or mango, as a topping.
• More Fun Ideas: Use Biscoff cookies for the base, add cheesecake filling, and then top with chocolate sauce, chopped candy bars, and warmed peanut butter or almond butter.
• Have fun trying our other no-bake desserts like our No Bake Strawberry Chocolate Dessert, No Bake Banana Caramel Pudding, and our No Bake Oreo Cheesecake!
• Note: Nutritional values are for the pre-made cheesecake filling only; extras like cookie bases, sauces, and fruit toppings are not included.