No-bake cheesecake cups are an easy and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat! Light and fluffy cheesecake filling is layered with sweet graham cracker crust and topped with fresh berries in small glasses (or jars) to create a perfectly portioned, luscious, decadent dessert that everyone loves!

no bake cheesecake cups topped with fresh berries

For a recent baby shower that I hosted, I thought it would fun to serve no-bake cheesecake in individual glasses for an easy grab-and-go option. My plan was to have the dessert made ahead of time, so I could easily set the cheesecake cups out to let guests serve themselves as they wanted. It couldn’t have been a better idea! Everyone LOVED these cheesecake cups!

Mini desserts have always been my favorite. They’re absolutely adorable and come with built in portion control, which is definitely a good thing, for this cheesecake loving girl! With a short list of ingredients and very little hands-on time, you’ll have delicious cheesecake that would be perfect for potlucks, picnics, holidays or any other occasion.

Words cannot describe how incredibly delicious these cheesecake cups turned out. I do have to warn you, though, once you dig your spoon into all the smooth, creamy, sweet layers, one serving might just not be enough!

cheesecake cups topped with raspberries and blueberries

ingredients for no-bake cheesecake cups

This incredible no-bake cheesecake recipe is made with just 4 basic ingredients, plus the crust and topping. Here’s what you’ll need to make it:

  • Crust. For the crust, you just need graham cracker crumbs, butter and sugar! And it’s so tasty!
  • Heavy whipping cream. Gives the cheesecake a lovely texture and rich flavor.
  • Cream cheese. Make sure you use a block of real cream cheese, not cream cheese spread. We like Philadelphia’s cream cheese best. You will want the cream cheese softened to room temperature, so it’s easy to mix with the other ingredients.
  • Sugar. Just 4 tablespoons of granulated sugar adds the perfect sweetness to your cheesecake filling.
  • Vanilla extract. For an extra boost of flavor!
  • Topping. We love to top our cheesecake cups with whipped cream, more graham cracker crumbs and fresh berries. See more topping options below.

how to make these easy cheesecake cups

Not only is the ingredient list short and sweet, but making these cheesecake cups is a cinch! Here’s a quick rundown of how to make this no-bake cheesecake recipe:

  1. Crust. Stir together the graham cracker crumbs, melted butter and sugar. Divide the mixture into the bottom of 4-6 small glasses, cups or jars. Use a spoon to press the crumbs down.
  2. Cream cheese filling. Using an electric mixer, beat the heavy whipping cream until light and fluffy, and stiff peaks form. In a separate bowl, beat the cream cheese with sugar and vanilla until smooth. Now, use a large spoon to fold the whipping cream into the cream cheese mixture.
  3. Assemble the cheesecake cups. Transfer the filling mixture into a large ziplock bag, snip the corner to make a thumb-size hole, and pipe the filling on top of the crust, into the cups. Once cups are filled, chill in the refrigerator for at least two hours or overnight, if you have the time.
  4. Add topping & serve. Before serving, top with whipped cream, graham cracker crumbs and fresh berries. Enjoy!

making graham cracker crust and cheesecake filling for cheesecake cups

tips for the perfect no-bake cheesecake cups

Even though these no-bake cheesecake cups really could not be easier, here are some tips, so that your mini cheesecakes turn out incredible every time!

  • Be sure that your cream cheese is softened, but not warm.
  • The heavy whipping cream should be really cold, so it gets nice and fluffy when you beat it. Keep it in the fridge until right when you are ready to use it.
  • In addition to the vanilla extract, you can also add a drop of almond extract, or finely grated lemon or orange zest.
  • When folding the whipping cream into the cheesecake mixture, be sure to do it gently, so you don’t lose too much air. You want your cheesecake filling to be light, airy and creamy.
  • For best results, it’s important to allow time for the mini cheesecakes to chill. The cheesecake filling will thicken and firm up a bit as it chills. I typically make these the night before I plan to serve them, or at least 4-6 hours in advance of serving.
  • Wait to add the optional toppings until right before serving.

small glasses filled with a cheesecake filling and topped with fresh berries

customize this recipe

We absolutely love these no-bake cheesecake cups as-is, but there are lots of tasty ways to get creative with your mini cheesecakes. Here’s a few ideas:

  • Oreo cheesecake cups. Try using Oreo cookies for the crust, instead of graham crackers, and then top the cheesecake cups with Oreo crumbles and cookies. Totally trying this soon! Yum!
  • Toppings. Instead of fresh berries, you could use countless other topping ingredients. Cherry pie filling pairs perfectly with the tang of no-bake cheesecake. For all my chocolate lovers, how amazing would a chocolate drizzle with fresh strawberries taste?! You could even try festive sprinkles, chopped candied nuts, chocolate shavings or candy.
  • Full size no-bake cheesecake. Want this same delicious cheesecake flavor in a full size cheesecake? Try one of my all-time favorite desserts – no-bake cherry cheesecake!

spoonful of cheesecake and fresh berries

make ahead options

Because of the necessary refrigeration time, no-bake cheesecake cups are the perfect dessert to prep in advance! You can make the cheesecake cups up to 2 days in advance. Cover and refrigerate before adding topping. You can also make just the crust up to 2 days ahead of time. Cover and refrigerate up to 2 days before adding the filling.

storing leftovers

I’ve found the easiest way to store the cups is on a large baking sheet and then I can cover all of the cups with one large strip of plastic wrap. Leftover no-bake cheesecake cups will keep well, covered, in the refrigerator for up to about 3 days. I seriously doubt they will last that long, though!

spoonful of cheesecake with graham cracker crumbs

If you’re looking for the perfect summer potluck dessert or holiday sweet treat, these easy cheesecake cups are the BEST and always a hit!

more favorite no-bake desserts

If you try this no-bake cheesecake cups recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

no bake cheesecake cups topped with fresh berries
Print Recipe Pin Recipe
3.67 from 3 votes
Leave a Review »

Cheesecake Cups

No-bake cheesecake cups are an easy and delicious sweet treat for just about any occasion. They’re fun to make, and even more fun to eat! Light and fluffy cheesecake filling is layered with sweet graham cracker crust and topped with fresh berries in small glasses (or jars) to create a perfectly portioned, luscious, decadent dessert that everyone loves!

Ingredients

CRUST INGREDIENTS:

  • 1/2 cup graham cracker crumbs
  • 3 tablespoons melted butter
  • 1 tablespoon sugar

FILLING INGREDIENTS:

  • 1 cup heavy whipping cream
  • 8 ounces cream cheese, softened
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • whipped cream, graham cracker crumbs and berries for garnish, if desired

Equipment

  • electric hand-held or stand mixer
  • 6-8 ounce clear glasses, jars or cups

Instructions 

  • Combine graham cracker crumbs, melted butter and 1 tablespoon sugar in a small bowl. Divide mixture into the bottom of 4-6 glasses, cups or small jars. Use the curved side of the spoon to gently push crumbs down. Set aside.
  • In a large mixing bowl, beat heavy whipping cream with an electric mixer until light and fluffy, and stiff peaks form (around 1 minute). Set bowl of whipping cream aside.
  • In another large mixing bowl, beat softened cream cheese together with the 4 tablespoons sugar and vanilla. Whisk or beat until mixture is smooth and has no lumps.
  • With a large spoon gently fold whipping cream into cream cheese mixture, being careful not to deflate whipped cream.
  • Transfer cream cheese mixture to a large gallon size ziplock bag, gently squeeze the air out of the bag and seal. Snip the corner of the bag making a hole about as wide as your thumb, and “pipe” the filling on top of the graham cracker crust, into the cups. (can use a piping instead, if you have one)
  • Once cups are filled, chill in the refrigerator for a minimum of two hours, preferably.
  • Before serving, garnish with whipped cream, graham cracker crumbs and berries. Enjoy!

Notes

Storage recommendation: Cheesecake cups will keep, covered and refrigerated, for about 3 days. I typically make my mini cheesecakes the evening before I plan to serve it. I've found the easiest way to store the cups is on a large baking sheet and then I can cover all of the cups with one large strip of plastic wrap.
Serving: 1cup, Calories: 297kcal, Carbohydrates: 19g, Protein: 7g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 377mg, Potassium: 150mg, Fiber: 1g, Sugar: 14g, Vitamin A: 778IU, Vitamin C: 1mg, Calcium: 166mg, Iron: 1mg

Did you make this recipe?

Tag @kimscravings on Instagram and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!