Description
These No-Bake Cheesecake Cups are a quick and delicious dessert option featuring a buttery graham cracker crust topped with creamy, smooth cheesecake filling. Perfect for summer gatherings or anytime you crave a sweet treat without turning on the oven, these individual cups are easy to assemble and customizable with your favorite fruit or toppings.
Ingredients
Units
Scale
Crust
- 3/4 cup graham cracker crumbs
- 2 tbsp salted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
Optional Toppings
- Raspberries
- Strawberries
- Whipped cream
- Broken cookies
- Extra graham cracker crumbs
Instructions
- Make the crust mixture. In a small bowl, stir together the melted butter and graham cracker crumbs until they are evenly combined. This mixture will form the base layer of your cheesecake cups.
- Assemble the crust layer. Spoon approximately 2 to 3 tablespoons of the crumb mixture into the bottom of each glass or serving dish to create the crust.
- Whip the cream. In a large bowl or the bowl of a stand mixer, beat the heavy whipping cream on high speed until stiff peaks form, about one minute. This creates a light and airy texture essential for the filling.
- Prepare the cream cheese mixture. In a separate bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Mix these ingredients until completely smooth and creamy, ensuring no lumps remain.
- Fold whipped cream into cream cheese. Gently fold the whipped cream into the cream cheese mixture. Stir carefully until the mixture is uniformly combined and creamy, being mindful not to deflate the whipped cream too much.
- Fill the cups. Spoon the cheesecake mixture into a piping bag if desired, then pipe or spoon it evenly over the crust layer in each cup.
- Add toppings and chill. Top with optional fresh fruit, additional whipped cream, broken cookies, or extra graham cracker crumbs as desired. Cover the cups and chill in the refrigerator for at least one hour before serving to allow the cheesecake to set properly.
Notes
- For best results, use cream cheese at room temperature to avoid lumps in the filling.
- Chilling time can be extended up to 4 hours or overnight for firmer cheesecake texture.
- Feel free to customize the toppings with any fresh berries or cookie varieties you prefer.
- If you don’t have a piping bag, simply spoon the filling directly into the cups.
- This recipe makes approximately 4 to 6 individual cheesecake cups, depending on cup size.
Nutrition
- Serving Size: 1 cup (approximately)
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
