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Mini No-Bake Cheesecakes

​​​​​​​​​​​​​​​​​​​​​​​​​Keep cool at your next summer get-together with these sinfully sweet little treats.

Chef's Name:  Savannah Cline


Preparation Time:
Cooking Time:
Servings: 4 Mini Cheesecakes
Deep'n Delicious<sup>®</sup> Chocolate Cake

Product Used:

Deep'n Delicious® Chocolate Cake buy now


​​No Bake Cheesecake Ingredients

2-8-ounce packages of Cream Cheese

1 ¼ Cups Sweetened Condensed Milk

¼ Cup Fresh Lemon Juice

1 Teaspoon Vanilla Extract

1 McCain Deep’n Delicious Chocolate Cake (or Marble or Vanilla)

Your choice of fresh fruit topping


Graham Crust Ingredients

40 g Crushed Honey Graham Wafers

1 Tbsp. Shredded Coconut

½ Tbsp. Sugar

4 Tbsp. Butter, Melted


  1. Start by mixing together the graham crust in a small bowl.
  2. Grease cylindrical moulds, press graham crust mix inside each mould to completely cover the bottoms. Make sure each crust is about ¼ inch thick.​
  3. Bake in an oven for about 10 minutes.
  4. Cut out approximately 12 cake rounds to match the size of cylindrical moulds. Each round should be about ½ inch thick. Set aside.
  5. Using an electric mixer on medium speed, beat the cream cheese in a large bowl until smooth. Beat in condensed milk, a little at a time, scraping sides of the bowl as necessary. Beat in lemon juice and vanilla.
  6. Build your cheesecakes inside the moulds. Alternating between cheesecake filling, McCain Deep’n Delicious icing and cake rounds.​
  7. Set in fridge to chill for about 15 minutes. Remove from moulds.​
  8. Top with your choice of fresh fruit topping, or enjoy as is.
Serving Suggestions
This recipe makes for a great dessert and is a fun one for recreational baking. The mini No Bake Cheesecakes go well with virtually any dessert sauces and fruits. Can be served as a family sized dessert in a big bowl, or built inside mason glass jars to add a touch of personalization.
​Image shows Raspberries as the fresh fruit topping.
​This is also a great idea for Birthday parties.