Easy Mini Cheesecakes

Okay, yes, it’s technically not *cheesecake* but it’s so easy, I don’t think you will care when you don’t have to bake it before you eat it!


  • 6 oz graham crackers, which is about 10 graham sheets*
  • 4 tb butter, melted
  • 2 tb sugar, divided
  • 2 cups milk
  • 1 package (3.4 oz) cheesecake flavored Jello Pudding
  • 1 cup fruit (such as strawberries, cherries, or blueberries)

*If using gluten free graham crackers, I really like Schar and Pamela’s. The entire package of Schar graham crackers (5.6 oz) is perfect for this recipe.

Place graham crackers and 1 tb of the sugar in food processor (or blender, or NutriBullet…heck, you can even put graham crackers in a baggie and roll over the bag with something heavy. Whatever works!) and run on high until the graham crackers are crumbs. Add in 4 tb melted butter and pulse (or stir in) until well combined. Divide the graham cracker crumbs into 4 separate dessert dishes/bowls (I use 10 oz ramekins), and press into the bottom. Pop into the fridge to chill and firm up while you prepare the rest.

Note about the sugar in the graham crackers- I have left out the 1 tb of sugar based on how sweet the grahams are, and it tastes just fine. If you want to add it, or half the amount, it’s completely up to you. I promise, I will not call the food police!

Mix the jello according to the package instructions using the 2 cups of milk. Pour over the graham cracker crust, and place back into the fridge to chill for two hours.

Once completely chilled, mix one cup of fruit (whatever floats your boat, but typically strawberries, cherries, or blueberries work best) and the remaining 1 tb of sugar in a small sauce pan, and stir to combine. Bring to a boil, and then reduce and cook on medium low for 15 minutes, or until the fruit is mushy. Remove from heat and cool for 15 minutes.

Spoon fruit over top of cheesecake pudding. If you would like it smooth with no chunks of fruit remaining, place in food processor (or blender, Nutribullet, or mash in bowl with a fork) and pulse until smooth. If the fruit gets mixed in with the cheesecake pudding (accidentally or on purpose!) simply pass it off as ‘swirl’ cheesecake. So fancy!