Creamy Cheesecake Cups Are An Easy No-Bake Dessert
I love cheesecake, but it can take a lot of time, and some days I don’t want to turn on the oven or deal with a springform pan. That’s when I started making these no-bake cheesecake cups. They give you that creamy cheesecake flavor with a simple graham cracker crust, all chilled and ready in individual cups.
This is a go-to recipe when I want cheesecake but don’t have much time. These cheesecake cups are no-bake, easy to make ahead, and work just as well in small glass parfait cups as well in clear plastic ones for a potluck. I’ve carried them to church, showers, and supper club more times than I can count. A handful of berries or a little chocolate on top makes them feel special without any extra fuss.
Key Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Graham cracker crumbs: I prefer making a homemade crust with crushed graham crackers, but you can also use a store-bought graham crust if you want to save time.
- Butter: I mix melted salted butter into my homemade graham cracker crumbs.
- Cream cheese: Reach for a regular block of cream cheese. Make sure your cream cheese is softened before starting. If you’re short on time, check out my post, How To Soften Cream Cheese: Foolproof Tips and Tricks.
- Powdered Sugar: Buy a standard box or bag of powdered sugar and sift it into the cream cheese mixture to avoid clumps.
- Sour cream: Any regular sour cream will do.
- Cold heavy cream: I like using Great Value Heavy Whipping Cream, but any brand will work as long as it’s cold before whipping.
How To Make Cheesecake Cups
Crush And Mix Graham Cracker Crust
Crush the graham crackers into fine crumbs, then stir them with the brown sugar in a bowl. Add the melted butter and mix until the crumbs are evenly coated.
Press Crust Into Cups
Spoon the crumb mixture into the bottoms of your cups and press it firmly into an even layer, letting it come slightly up the sides. I use the bottom of a wine glass to pack the crust tightly, then refrigerate the cups while you make the filling.
Beat Cheesecake Filling
In a large bowl, beat the softened cream cheese and powdered sugar until smooth and light, about 2 to 3 minutes. Add the sour cream, vanilla, and cold heavy cream, then mix on medium-high until the filling is thick, creamy, and holds its shape, about 4 to 5 minutes.
Fill Cups
Take the crusts out of the refrigerator and spoon a generous amount of cheesecake filling over each one. Spread the filling evenly with the back of a spoon so the tops are smooth and level.
Chill And Serve
Cover the cups with plastic wrap and refrigerate for at least four hours or overnight, until the cheesecake is fully chilled and set. Before serving, I like to top it with fresh fruit or a fruit sauce or topping, like Apple Compote Topping with Cinnamon & Spice.
You need to chill them in the refrigerator for at least 4 hours so the filling can set firmly.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: For a gluten-friendly version, use gluten-free graham-style crackers and check that any extra cookies or toppings are certified gluten-free. Skip nuts or swap to safe fruit for allergy-friendly cheesecake cups.
Flavor Enhancements: You can boost the flavor with browned butter in the crust, a touch of citrus zest in the filling, or extra vanilla. If you like lemon, orange, or almond, you can add a teaspoon of your favorite extract to turn these cheesecake cups into a fun twist!
Add-In Options: Level up these mini cheesecake cups by swirling lemon curd, berry sauce, caramel, or chocolate on top, or layering fruit between the crust and filling, then finish with toppings like chopped candies, shaved chocolate, or sugared nuts.
Simple Substitutions: You can use vanilla wafers, shortbread, or similar cookies for the crust, and if you are out of sour cream, you can swap in plain full-fat Greek yogurt for a similar tangy, creamy texture.
Tips For Recipe Success: For the best results, keep the cream cheese soft and the heavy cream very cold. Press the crust firmly into the cups, and give the individual cheesecake cups plenty of chill time so they set well, hold their shape, and travel nicely to gatherings. If you like easy, creamy, no-bake desserts, try No Bake Cherry Delight Recipe With Pie Filling, Layered No-Bake Banana Split Cake, or Creamy No Bake Pumpkin Pie.
Hospitality Challenge
Invite someone new to your church or friend circle, plus one person you know well, and host a short “dessert and real talk” hangout in your living room or on the porch this week. Make your cheesecake cups the centerpiece because they are make-ahead and easy to serve. Offer topping options like berries and chocolate sauce. While you all are visiting together, ask one question that opens the door gently: “What is something you are hoping for this week?” Let your conversation flow as you nibble on Honey Roasted Pecans and sip some cozy Hot Chocolate. Before everyone leaves, pray a simple, honest prayer, and let the whole night be a quiet picture of Christ’s welcome: personal, unforced, unexpectedly sweet.
More No-Fuss Desserts for a Crowd
- Moist Orange Pound Cake with Fresh Citrus Glaze
- Gooey Pecan Bars With Buttery Shortbread Crust For a Crowd
- Creamy Cake Mix Lemon Bars with Buttery Crust
- Warm Apple Cobbler Recipe With Cake Mix
- Moist Pumpkin Spice Cake From Cake Mix (With Cream Cheese Frosting)
Let me know if you make these cheesecake cups, and leave a star rating and comment sharing how they turned out for you, so other home cooks know this sweet little dessert is worth adding to their menu too. If you have any questions about making this recipe, feel free to ask in the comments below. I’m here to help!
Rich and Creamy No Bake Cheesecake Cups
Print recipes anytime as part of 🍍Intentional Hospitality family! Sign up once, and you’ll always have recipe printing at your fingertips. No need to join our newsletter but would love to have you!
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, about 14 rectangular graham crackers, crushed
- ⅓ cup brown sugar
- 6 tablespoons salted butter, melted
Cheesecake Filling
- 16 ounces cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¾ cup heavy cream
Instructions
Prepare The Crust
- Start by crushing the graham crackers into fine crumbs. You can do this by placing them in a sealed plastic bag and rolling over them with a rolling pin until they are finely crushed. Alternatively, you can use a food processor if you have one.1 ½ cups graham cracker crumbs
- In a medium-sized bowl, combine the graham cracker crumbs and brown sugar.⅓ cup brown sugar
- Melt the butter in the microwave or stove, then pour it into the bowl with the crumbs. Stir everything together until the mixture resembles wet sand.6 tablespoons salted butter
- Press the crumb mixture firmly into the bottom of the cups and lightly up the sides (1-2 inches). Make sure the crust is packed tightly so it holds together. I use the bottom of a drinking glass to help push the crust firmly into place.
- Place the pan in the refrigerator while you prepare the filling.
Make No-Bake Cheesecake Filling
- Combine the softened cream cheese and powdered sugar in a large bowl with an electric handheld mixer or a stand mixer. Beat on medium speed until the mixture is smooth and light, 2-3 minutes.16 ounces cream cheese, 1 cup powdered sugar
- Add the sour cream, vanilla, and cold heavy whipping cream to the bowl. Mix at medium-high speed until the filling becomes thick and creamy. This should take about 4-5 minutes. The mixture should hold its shape when you lift the beaters out of the bowl.
Assemble The Cheesecake
- Take the crust out of the refrigerator and spoon ½ cups of the cream cheese filling into each cup. Spread the filling evenly with a spoon to smooth it on top.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set.
Serving
- Once the cheesecake is fully chilled and set, remove it from the refrigerator. You can serve it plain or add fresh fruit or a fruit sauce on top.
Gina’s Notes and Tips
- Room Temperature: Because of the dairy, cheesecake cups should only sit out up to 2 hours before going back in the fridge.
- Fridge: Cover and refrigerate for up to 3 days, storing the cups on a tray so they’re easy to pull out for serving.
- Freezer: Freeze just the crust or plain cheesecake cups (no fresh fruit), then thaw overnight in the fridge before topping.
What size plastic cups were used?
Claudia, I used Plastic Cups, Clear, 9 oz.