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No Bake Cheesecake Cups

No-Bake Cheesecake Cups topped with raspberries and blueberries in mini dessert glasses

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Delicious and easy No Bake Cheesecake Cups that are light, creamy, and customizable with your favorite toppings.

Ingredients

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  • 1/4 cup graham cracker crumbs plus more for garnish
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon granulated sugar
  • Pinch of table salt (omit if using salted butter)
  • 1/4 cup cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 4 ounces (1/2 block) full-fat cream cheese, room temperature
  • Fresh blueberries and Strawberry Sauce, for layering

Instructions

  1. Mix the graham cracker crumbs, melted butter, granulated sugar, and salt in a small bowl. Press this mixture into the bottom of two glasses or ramekins. Place them in the refrigerator while you prepare the filling.
  2. Start mixing the cold heavy cream on medium-high speed in a large mixing bowl. Beat for about 1 minute until it begins to thicken.
  3. Gradually add 1 tablespoon of powdered sugar and 1/4 teaspoon of vanilla extract to the cream, then continue mixing until stiff peaks form (about 2-3 minutes).
  4. Transfer the whipped cream to another bowl, reserving 2 tablespoons for garnish later. Keep both the filling and the reserved cream cold in the refrigerator.
  5. Mix the full-fat cream cheese, the remaining 2 tablespoons of powdered sugar, and the remaining 1/4 teaspoon of vanilla in the same bowl until smooth and creamy (about 1-2 minutes).
  6. Fold the whipped cream into the cream cheese mixture until fully combined.
  7. Layer by adding cheesecake filling on top of each chilled crust, then blueberries and strawberry sauce. Repeat with more cheesecake and berries.
  8. Garnish with the reserved whipped cream and refrigerate for at least 1 hour before serving.

Notes

Use room temperature cream cheese for a smooth filling. You can make these a day in advance and store them in the refrigerator.

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