Go Back
+ servings
no bake cheesecake cups topped with fresh berries

Cheesecake Cups

Print Recipe
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!
Course Dessert
Cuisine American
Keyword cheesecake cups, no bake cheesecake
Prep Time 10 mins
chill time 2 hrs
Total Time 2 hrs 10 mins
Servings 6 cups
Calories 297
Author Kim


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



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


  • 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


  • 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!


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