Making cheesecake can be intimidating – the water bath, the springform pan, and making sure you don’t over-bake can be some of the common pitfalls of cheesecake making. However, these No-Bake Cheesecake cups bypass all that head-scratching! These Cheesecake Cups don’t require any water baths, special pans, or even an oven.
Quick and Easy No-Bake Cheesecake Cups
There is something special about cheesecake. It feels right at home as part of a fancy dinner or a casual summer backyard party. This simple to make no-back cheesecake recipe is perfect for serving at a bridal shower or another type of party because you can make them in small cups for easy individual savings.
If you have a big party, I suggest serving this cheesecake cups recipe in clear plastic disposable cups, or for an upscale dinner party, serve them in glass parfait cups.
These No-Bake Cheesecake Cups are the perfect quick dessert for parties because they only take 15 minutes to prep and you can make them 1-2 days ahead of time!
If you like making easy desserts, try my Chocolate Covered Strawberry Jello Pie and Creamsicle Orange Jello Pie.
✝️ Biblical Reflections Table Talk:
No-bake cheesecake cups are a simple and satisfying treat, reminding us that sometimes the best things in life don’t require much effort. This simplicity can point us to the rest and peace we find in God. In Matthew 11:28, Jesus invites us, “Come to me, all you who are weary and burdened, and I will give you rest.” Just as these cheesecake cups are easy to prepare, finding rest in Jesus is simple—He calls us to trust in Him and lay our burdens down. As you enjoy this dessert, reflect on how you can embrace God’s rest and share that peace with those you welcome into your home.
Here’s Your Grocery List For This Recipe:
You only need 8 simple ingredients to whip up these creamy No-Bake Cheesecake Cups!
- Graham cracker crumbs: I like to make a homemade crust, but you could also use a store-bought graham cracker crust to make this dessert even quicker!
- Brown sugar: Sweetens the crust. Use light brown sugar.
- Butter: I mix melted unsalted butter with the crushed graham crackers to make my homemade crust.
- Cream cheese: This is what gives these mini cheesecakes that classic cheesecake flavor! Use regular block cream cheese for the best taste and texture.
- Vanilla extract: Adds a boost of flavor to the filling.
- Powdered sugar: Thickens the cream cheese mixture and adds sweetness.
- Sour cream: Adds a slight tanginess to the cream cheese mixture. Use regular sour cream.
- Cold heavy cream: Adds a rich, velvety texture to the cream cheese filling.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How To Make These Easy Cheesecake Cups
These Cheesecake Cups are very easy to make and can be prepped in 15 minutes!
Prepare the Crust:
- Start by crushing the graham crackers into fine crumbs.
- Combine the graham cracker crumbs and brown sugar.
- Melt the butter, then pour it into the bowl with the crumbs.
Mix the Crust Mixture:
- Mix until combined.
Form the Crust:
- Press the crumb mixture firmly into the bottom of glass or plastic cups.
Make the Filling For No Bake Cheesecake Cups
- Mix the softened cream cheese, vanilla extract, and powdered sugar using a handheld or electric mixer.
Gina’s Tip For Recipe Sucess
It’s important to have your cream cheese softened to room temperature before you start. If you are in a hurry or forget to make it room temperature soft I have some easy ways to soften your cream cheese. Visit my post How To Soften Cream Cheese: Foolproof Tips and Tricks.
Creating Thick Creamcheese Filling
- Add the vanilla and sour cream to your bowl of whipped cream cheese and powdered sugar. Mix together.
- Next, carefully pour in the heavy whipping cream and mix until the cheesecake batter becomes thick and creamy.
Fill The Cups
- Spoon the cream cheese filling evenly into each cup on top of the gram cracker crusts.
Gina’s Tips For Recipe Sucess
- Make sure the heavy cream is cold so it gets nice and fluffy when mixing.
- If you’re adding fruit toppings, make sure they are well-drained to prevent excess moisture from softening the crust.
Mini Cheesecake Cups For A Crowd
Plastic disposable cups are a great way for guests to grab and go! Perfect for baby showers, weddings, or any large party event.
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
Variation Ideas
- Add fresh berries, cherry pie filling, caramel drizzle, lemon curd, whipped topping, or chocolate ganache to the tops of the mini cheesecake cups.
- Swap the graham crackers and brown sugar for vanilla wafers or crushed cookies as a fun twist!
- Substitute the vanilla extract for almond or lemon zest for a different flavor.
- Make this recipe gluten-free by using gluten-free graham crackers.
Why are my Cheesecake Cups soft?
You need to let the cheesecake cups refrigerate for at least 4 hours before serving so the filling can set.
Can I make this recipe ahead of time?
Yes! These No-Bake Cheesecake Cups are the perfect make-ahead dessert because you can store them in the fridge for up to 2 days before you’re ready to serve!
Make the cheesecake cups without any toppings first. If you decide to add toppings or let guests add toppings, add them right before serving or set up a topping bar.
Storing Leftovers
According to the FDA, perishable foods (like Cheesecake Cups) shouldn’t sit out for longer than 2 hours at room temperature. Cheesecake Cups will last in the fridge for up to 3 days. You can cover each cup individually with plastic wrap or place the cups on a baking sheet and cover the entire thing in plastic wrap.
More Easy Dessert Recipes
Do you have a question?
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Easy Rich No-Bake Cheesecake Cups
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs, about 14 rectangular graham crackers, crushed
- ⅓ cup brown sugar
- 6 tablespoons 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 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.
Notes
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- Make sure the heavy cream is cold so it gets nice and fluffy when mixing.
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- If you’re adding fruit toppings, be sure they are well-drained to prevent excess moisture from softening the crust.