The best thing about these mini cheesecakes is they’re no-bake meaning you don’t have to heat up your whole kitchen in the middle of summer. The tender texture is at room temperature for awhile, especially in this heat, but they are firm from the freezer.

You can totally mix up the add-ins with what you have on hand. For the jam swirl, you can swap with peach preserves, fig butter, or a nut butter. A swirl of lemon curd with citrus zest or add-ins like mini chocolate chips, caramel, or whatever fruit is in season would totally work here too. Options are endless here.

A high-powered blender or food processor is necessary here for a smooth filling. These pop out easily in a silicone mold, or you can use muffin liners or a little parchment sling in a metal tray for easier removal.