If you’re anything like me, sometimes you want a delicious dessert without all the fuss of baking. That’s why I’m so excited to share this No-Bake Cheesecake Cups Recipe with you. It’s a fan-freaking-tastic way to enjoy creamy, dreamy cheesecake in a convenient, portable cup form. Plus, it’s super simple and perfect for last-minute gatherings or when you just want to treat yourself. Trust me, once you try this recipe, you’re going to want to make it again and again!
Why You’ll Love This Recipe
- Ridiculously Easy: You don’t need an oven or fancy tools—just basic ingredients and a mixer.
- Customizable Toppings: Use pie fillings, fresh fruit, or crunchy bits to make it your own.
- Perfect Portions: These cups are ideal for sharing without the mess of slicing.
- Great for Entertaining: Make them in advance and relax while your guests rave.
Ingredients You’ll Need
These ingredients come together to create that classic cheesecake flavor and texture without ever heating your kitchen up. I always use full-fat cream cheese and heavy cream to get that rich, velvety finish that everyone loves.
- Graham cracker crumbs: A buttery, crunchy base that’s the perfect contrast to the creamy filling.
- Cream cheese: Room temperature is key here to avoid lumps and make mixing a breeze.
- Heavy whipping cream: This whips up to fluffy peaks and gives the filling a light touch.
- Powdered sugar: Sweetens and smooths the filling; I split it between the cream cheese and the whipped cream for balance.
- Fresh lemon juice: Adds a subtle tang that brightens the whole thing.
- Vanilla extract: A little goes a long way to deepen the flavor.
Variations
One of my favorite things about this No-Bake Cheesecake Cups Recipe is how easy it is to make it your own. Whether you want to lighten it up or jazz it up for a party, there’s always a tweak to fit your mood.
- Berry Swirl: I love folding in a quick homemade strawberry sauce before piping—it adds such a fresh, fruity surprise in every bite.
- Chocolate Lovers: Add a layer of chocolate ganache on top or mix mini chocolate chips into the filling for a decadent twist.
- Dairy-Free Option: Try using vegan cream cheese and coconut cream for an awesome alternative that still feels indulgent.
- Smaller Cups for Parties: Using smaller serving cups lets you make more portions, perfect for big get-togethers.
How to Make No-Bake Cheesecake Cups Recipe
Step 1: Prep Your Cups and Crust
First things first, decide on your cup size. I typically use 9 oz cups which work great for about 8 servings. Spoon 2 tablespoons of graham cracker crumbs into the bottom of each cup to create that perfect base. If you opt for smaller 4–6 oz cups, just use 1 tablespoon and plan on making more servings. This part is super forgiving, so don’t stress over exact amounts.
Step 2: Chill Your Mixing Bowl
This next tip changed the game for me: pop a metal or glass mixing bowl into the freezer for 15 minutes before whipping the cream. It helps the heavy cream reach those beautiful stiff peaks faster, which really matters for the texture of your cheesecake cups.
Step 3: Beat the Cream Cheese and Sugar
In another bowl, beat your room-temperature cream cheese with 1 cup of powdered sugar until it’s silky smooth—usually about 1 to 2 minutes. If you notice lumps, don’t worry! Just keep beating gently and you’ll get there. Smoothness here makes all the difference in your final cheesecake texture.
Step 4: Whip the Cream Mixture
Take the cold bowl from the freezer, add your heavy whipping cream, the remaining ½ cup powdered sugar, lemon juice, and vanilla extract. Whip until you get firm peaks—I usually watch closely around 4–5 minutes to avoid overwhipping. You want it fluffy but not grainy; this is where that chilled bowl really helps.
Step 5: Combine Cream Cheese and Whipped Cream
Slowly fold or mix the cream cheese mixture into the whipped cream on low speed until you can’t see any separation. It only takes about 1-2 minutes. I found mixing slowly keeps it light and airy—if you go too fast, you risk deflating that lovely whipped cream.
Step 6: Pipe and Chill
Transfer your cheesecake filling to a piping bag or a ziplock with the corner snipped off. Pipe the mixture evenly into your prepared cups, filling them about three-quarters full. This looks extra pretty and helps avoid mess. Pop them in the fridge for 1-2 hours to set. I like to cover the cups with plastic wrap if storing overnight to keep them fresh.
Step 7: Add Your Favorite Toppings
This part is where you get to have fun. I’m partial to cherry pie filling or fresh blueberries, but chocolate ganache, crushed Oreos, or chopped candies all make incredible toppings. Add them right before serving for that extra wow factor!
Pro Tips for Making No-Bake Cheesecake Cups Recipe
- Chill Everything: Keeping your bowl and beaters cold helps the cream whip up perfectly every time.
- Avoid Overmixing: When folding in the cream cheese, mix just until combined to keep it light and fluffy.
- Room Temperature Cream Cheese: This makes for easier mixing and a smoother filling—no lumps allowed!
- Cover While Refrigerating: Wrapping the cups with plastic wrap prevents skin from forming on your cheesecake surface.
How to Serve No-Bake Cheesecake Cups Recipe
Garnishes
I like to keep things simple but tempting. You can’t go wrong with a dollop of cherry or blueberry pie filling—the vibrant colors are so inviting. For a little texture, sprinkle crushed Oreos or toasted nuts on top. Fresh berries and a mint leaf make it look like you spent hours on it, even if you didn’t.
Side Dishes
These cheesecake cups stand well on their own, but if you’re pairing, I suggest light accompaniments like a crisp fruit salad or a refreshing citrus sorbet. They balance the richness beautifully and keep your dessert spread feeling fresh and vibrant.
Creative Ways to Present
For special occasions, I like to set these cupcakes in clear mini dessert glasses or mason jars with layered fruit and crumbs for a show-stopping parfait effect. You can also add decorative cupcake liners for a festive vibe, or drizzle chocolate sauce artistically right before serving.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—though it barely ever happens in my house!—I store the cheesecake cups covered tightly in the fridge for up to 3 days. They hold their texture really well and tastes just as fresh as day one.
Freezing
I’ve frozen these once or twice when I was prepping for a party. I recommend freezing without toppings, wrapped tightly in plastic wrap and in an airtight container. When ready to eat, thaw overnight in the fridge and add fresh toppings—freezing can affect the texture just slightly but still works in a pinch.
Reheating
No reheating needed here since it’s a chilled dessert! Just take the cheesecake cups out of the fridge about 10 minutes before serving to take the chill off a bit and bring out more flavor.
FAQs
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Can I use low-fat cream cheese for this No-Bake Cheesecake Cups Recipe?
Yes, you can use low-fat cream cheese, but keep in mind the texture won’t be as rich or creamy. Full-fat cream cheese gives you that classic, indulgent flavor and smoothness that really makes this dessert special.
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How long can I store these cheesecake cups in the fridge?
They keep well for up to 3 days when covered properly to prevent drying out. For best taste and texture, I recommend eating them within this timeframe.
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What’s the best way to serve these for a crowd?
Using smaller cups lets you make more portions and makes it easy for guests to grab and go. Setting up a topping bar with different sauces and crunchy bits is always a hit!
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Can I prepare these in advance for a party?
Absolutely! They’re perfect for making ahead—even the day before. Just keep them covered with plastic wrap in the fridge and add toppings right before serving.
Final Thoughts
I absolutely love how this No-Bake Cheesecake Cups Recipe comes together with minimal effort and maximum taste. When I first tried making them, I struggled with getting the whipped cream perfect, but once I mastered the chilled bowl trick, it was smooth sailing. My family goes crazy for these cups because they’re creamy, light, and endlessly customizable. I really hope you enjoy making (and eating) this as much as I do—you’re going to impress anyone you serve it to, guaranteed!
Print
No-Bake Cheesecake Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Cheese Cake Cups are a delightful no-bake dessert featuring a creamy, rich cheesecake filling atop a crunchy graham cracker crust. Perfect for entertaining or a quick sweet treat, they require just six simple ingredients and can be customized with your favorite toppings like cherry pie filling, chocolate ganache, or fresh fruit sauces.
Ingredients
Crust
- 2 tablespoons graham cracker crumbs per 9 oz cup (for 8 cups)
- 1 tablespoon graham cracker crumbs per 4-6 oz cup (for 12-16 cups)
Filling
- 16 oz full fat cream cheese (2 8 oz packages), room temperature
- 2 cups (473 ml) heavy whipping cream (1 pint)
- 1 ½ cups (169 g) powdered sugar, divided (1 cup and ½ cup)
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
Instructions
- Prepare the Cups: Choose your cup size based on servings: use 9 oz cups for 8 servings or 4-6 oz cups for 12-16 servings. Add graham cracker crumbs to the bottom—2 tablespoons for 9 oz cups or 1 tablespoon for smaller cups.
- Chill Mixing Bowl: Place a metal or glass mixing bowl in the freezer for 15 minutes to ensure the whipping cream whips to stiff peaks later.
- Mix Cream Cheese: In a separate mixing bowl, beat the room temperature cream cheese and 1 cup of powdered sugar together with an electric mixer until smooth and creamy, about 1-2 minutes. Set aside.
- Whip Cream: Remove the chilled bowl from the freezer. Add heavy whipping cream, ½ cup powdered sugar, fresh lemon juice, and vanilla extract. Beat with an electric mixer until stiff peaks form, roughly 4-5 minutes.
- Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream on low speed for 1-2 minutes until fully combined and smooth.
- Fill Cups: Transfer the cheesecake filling into a piping bag or ziplock bag with a corner cut off. Pipe the filling into the cups, filling about ¾ full.
- Chill: Refrigerate the cheesecake cups for 1-2 hours to set. For longer storage, cover with plastic wrap and refrigerate overnight if desired.
- Add Toppings: Just before serving, top with your favorite toppings such as cherry pie filling, blueberry pie filling, homemade strawberry sauce, chocolate ganache, Oreo crumbs, or chopped candies.
Notes
- Cheesecake cups are a perfect no-bake dessert that is easy to make and great for entertaining.
- You can customize these cups with a wide variety of toppings to suit your taste or occasion.
- Ensure the cream cheese is at room temperature to achieve a smooth filling without lumps.
- Chilling the mixing bowl before whipping the cream helps in achieving stiff peaks quickly and effectively.
- These cups can be prepared ahead of time and stored in the refrigerator, making them convenient for parties and gatherings.
Nutrition
- Serving Size: 1 cup (approx. 9 oz)
- Calories: 491 kcal
- Sugar: 26 g
- Sodium: 194 mg
- Fat: 41 g
- Saturated Fat: 25 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.01 g
- Protein: 5 g
- Cholesterol: 124 mg
