If you like root beer and cheesecake, I have just the treat for you! These no-bake root beer float mini cheesecakes are easy to make and oh so good!
No-Bake Root Beer Float
Mini Cheesecakes
This root beer float mini cheesecakes recipe has just a hint of root beer and when mixed with the creamy cheesecake you get that float flavor. If you are looking for more of a strong root beer flavor, use two packets of the mix in the cheesecake.
This recipe will make six mini cheesecakes. This was made using a normal muffin pan.
These only take a few minutes to whip up but they do need to chill in the fridge for at least an hour before serving.
If you like this no-bake cheesecake recipe, here are a few others to check out.
- No Bake Pistachio Cheesecake Recipe
- No Bake Pumpkin Cheesecake Recipe
- Creamsicle Cheesecake Icebox Cake
- No Bake Blueberry Cheesecake In A Glass
- No Bake Strawberry Cheesecake Bars
How To Make This Cheesecake:
Start by adding crackers to the food processor and crush until fine crumbs. Pour melted butter over crumbs and mix well.
Line a cupcake pan with liners.
Divide the mixture evenly between 6 lined cupcake tins.
Use the back of a glass or spoon to pack the crumb mixture in. I used a shot glass to pack it in.
Blend cream cheese, sugar, vanilla, and root beer mix in the food processor and blend until fully mixed.
Add in whipped topping and mix well.
Add cheesecake mix to a plastic bag or pastry bag and divide it evenly over the packed crusts.
Place the pan in the fridge and chill for at least 1 hour before serving.
Topping (optional):
This is great if you top it right before serving with some whipped topping and a maraschino cherry. Add an extra burst of root beer by sprinkling a little of the drink mix powder over the top.
No-Bake Root Beer Float Mini Cheesecakes
Ingredients
- 1 packet Root Beer Drink Mix
- 8 oz Cream Cheese room temp
- 1/3 Cup Sugar
- 4 oz Whipped Topping
- 6 Full Graham Crackers
- 1/2 Stick Butter melted
- 1 Tbsp Vanilla
Topping (optional)
- 1 packet Root Beer Drink Mix
- Whipped Topping
- Maraschino Cherries
Instructions
- Start by adding crackers to the food processor and crush until fine crumbs. Pour melted butter over crumbs and mix well.
- Line a cupcake pan with liners.
- Divide the mixture evenly between 6 lined cupcake tins.
- Use the back of a glass or spoon to pack the crumb mixture in. I used a shot glass to pack it in.
- Blend cream cheese, sugar, vanilla, and root beer mix in the food processor and blend until fully mixed.
- Add in whipped topping and mix well.
- Add cheesecake mix to a plastic bag or pastry bag and divide it evenly over the packed crusts.
- Place the pan in the fridge and chill for at least 1 hour before serving.
Topping:
- Top right before serving with some whipped topping and a maraschino cherry. Add an extra burst of root beer by sprinkling a little of the drink mix powder over the top.
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