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–+ servings
Close-up of a no-bake cheesecake cup topped with fresh raspberries, perfect for Fourth of July desserts.

No Bake Cheesecake Cups

Easy no-bake cheesecake cups perfect for parties and holidays.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 2 packages cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped to stiff peaks
Optional Toppings
  • fresh berries
  • whipped cream
  • chocolate shavings

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups
  • Measuring spoons
  • 12-cup muffin tin
  • Paper liners

Method
 

  1. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  5. Add the powdered sugar and vanilla extract to the cream cheese mixture and beat until combined.
  6. Gently fold in the whipped heavy cream until just combined. Do not overmix.
  7. Spoon the cream cheese filling evenly over the crusts in the muffin liners.
  8. Refrigerate for at least 30 minutes, or until firm.
  9. Before serving, top with your desired toppings such as fresh berries, whipped cream, or chocolate shavings.

Notes

These cheesecake cups can be made a day in advance and stored in the refrigerator.

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