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No-Bake Cheesecake Cups

No-Bake Cheesecake Dessert Cups

These creamy no-bake cheesecake cups are the perfect solution for hot summer days, busy weeknights, or whenever you crave that luxurious dessert experience without turning on your oven. The no-bake method not only saves time and energy but also guarantees a silky-smooth texture every single time.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, No-Bake Dessert, Dessert Cups, Cream Cheese Dessert
Prep Time: 20 minutes
Cook Time: 0 minutes
Chilling Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 8 cups
Calories: 425kcal

Equipment

  • Mixing bowls
  • Electric Mixer
  • Dessert Cups or Mason Jars

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets, finely crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
  • 1 pinch salt

Filling

  • 16 oz cream cheese softened, room temperature
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy whipping cream cold
  • 2 tablespoons powdered sugar

Optional Toppings

  • fresh berries strawberries, blueberries, raspberries
  • berry compote
  • chocolate shavings
  • caramel sauce

Instructions

  • Select 8-10 small glasses, mason jars, or dessert cups (4-6 oz capacity works best). Make sure they're clean and dry.
  • In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until the texture resembles wet sand.
  • Spoon approximately 2 tablespoons of the crumb mixture into each cup. Use the back of a spoon or a small measuring cup to press down firmly, creating a compact layer.
  • In a chilled bowl, beat the cold heavy cream and powdered sugar until stiff peaks form (about 3-4 minutes).
  • In a separate large bowl, beat the softened cream cheese until completely smooth and fluffy (about 2 minutes). Add sugar, vanilla, and lemon juice, beating until well incorporated.
  • Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Work in a figure-eight motion, preserving as much air as possible.
  • Spoon or pipe the filling into each cup, leaving a small space at the top for garnishes.
  • Cover each cup with plastic wrap and refrigerate for at least 3 hours, preferably overnight.
  • Before serving, top with optional fresh berries, compote, chocolate shavings, or caramel sauce.

Notes

Using room temperature cream cheese is crucial to avoid lumps in your filling.
For a lighter version, substitute half the cream cheese with Greek yogurt.
These cups can be made up to 2 days ahead and stored covered in the refrigerator.
For a dairy-free version, use dairy-free cream cheese alternative and coconut cream.

Nutrition

Calories: 425kcal | Carbohydrates: 31g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 105mg | Sodium: 295mg | Fiber: 0.5g | Sugar: 24g
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