Entirely no bake and super easy to make, you should print the recipe for these Cheesecake Cups immediately. They're transportable if you use cups that come with lids, and customizable for any fruit or chocolate topping you prefer.
You're looking at the recipe I make most often when I want to impress anyone. Absolutely everyone loves cheesecake, and this is the fastest and easiest way to serve it!
This recipe is no-bake, and it comes together with just a few ingredients. I vary the topping based on which fruit is in season, and I opt for a 'magic shell' lid with melted chocolate and coconut oil in the winter.
The way the recipe is written, it makes 4 small cheesecake cups with a graham cracker crust on the bottom. However, the recipe is very easy to scale up to make as many servings as you need!
This recipe is entirely no-bake, however, if you need a baked version, try my mini cheesecakes here.
Ingredients for No Bake Cheesecake Cups
- Graham Crackers. We need ¾ cup of graham cracker crumbs. You can buy them already crushed, or you can pulse 6 whole graham cracker rectangle sheets in the food processor until sandy.
- Butter. We need 2 tablespoons of butter, melted, to make the crust.
- Powdered Sugar. A small amount of powdered sugar (often called confectioner's sugar) for the crust and the filling.
- Cream Cheese. One brick of full-fat cream cheese that has been softened to room temperature. The best way to soften cream cheese is to cut it into smaller pieces and let it rest at room temperature until completely soft. Do not ever use the microwave!
- Heavy Cream. We need ½ cup of heavy whipping cream. Whipped cream folds into the cream cheese mixture to make the base of our no bake cheesecake cups.
- Vanilla Extract. One teaspoon of real vanilla extract.
How to Make Cheesecake Cups
First, make the crust: In a small bowl, combine the graham cracker crumbs with the melted butter and powdered sugar.
Divide the crust between the 4 cups evenly, and use the handle of a wooden spoon to pack it lightly into the bottom of each cup.
In a small bowl, beat the cream cheese with an electric mixer on HIGH until it's soft and creamy, about 30 seconds.
In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla.
Add half of the whipped cream to the cream cheese, and beat on medium speed until combined. Repeat with the remaining half.
Divide the cheesecake cups mixture between the 4 prepared cups evenly. Cover and refrigerate for at least 4 hours. Then, serve with fresh fruit on top.
No Bake Cheesecake Cups Garnishes
- Berries - In the spring and summer, nothing is more welcome on a cheesecake than berries! Add a few fresh raspberries, slices of strawberries, blueberries or blackberries. For the 4th of July, I always serve these with a mix of all of the berries with thinly sliced mint mixed in.
- Chocolate - These no bake cheesecake cups are delicious with chocolate magic shell on top! To make it, combine 1 cup of chocolate chips with 3 tablespoons of coconut oil. Melt in the microwave on LOW or in a double boiler until smooth. Pour it on the cheesecakes after they have fully chilled in the fridge. It will harden immediately!
- Other Fruit - When berries aren't in season, pomegranate arils, citrus segments drizzled with honey, candied lemon slices, kiwi slices, or mango cubes are good options.
I love having a few of these in my freezer for emergency desserts! You can use small plastic cups with lids (like these) for freezing, or place ramekins in the freezer with a double layer of plastic wrap.
This easy cheesecake cups recipe is entirely no bake. You only need a microwave or small saucepan to melt the butter for the graham cracker crust. The combination of cream cheese with whipped cream creates a no bake cheesecake filling that is super delicious!
Cheesecake Cups
Easy no bake cheesecake cups. Serves 4, but can be doubled to serve more.
Ingredients
For the crust:
- ¾ cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon powdered sugar
For the filling:
- 8 ounces cream cheese, softened
- ½ cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pretty fresh fruit or berries, for serving
Instructions
- First, make the crust: In a small bowl, combine the graham cracker crumbs with the melted butter and powdered sugar.
- Divide the crust between the 4 cups evenly, and use the handle of a wooden spoon to pack it lightly into the bottom of each cup.
- In a small bowl, beat the cream cheese with an electric mixer on HIGH until it's soft and creamy, about 30 seconds. Set aside.
- In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla.
- Add half of the whipped cream to the cream cheese, and beat on medium speed until combined. Repeat with the remaining half.
- Divide the cheesecake between the 4 cups with the crust. Cover and refrigerate for at least 4 hours. Then, serve with fresh fruit on top.
Notes
Graham Cracker Crumbs: You can buy them already crushed, or you can pulse 6 whole graham cracker rectangle sheets in the food processor until sandy.
Cream Cheese: Please use full-fat cream chees. The best way to soften cream cheese is to cut it into smaller pieces and let it rest at room temperature until completely soft. Do not ever use the microwave!
Heavy Cream: This needs to be heavy whipping cream. Can be labeled 'double cream.'
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 576Total Fat: 38gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 106mgSodium: 306mgCarbohydrates: 56gFiber: 3gSugar: 42gProtein: 6g
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