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This No-Bake Cheesecake Cups Recipe is so easy to make and possibly the creamiest and smoothest cheesecake mixture I've ever made. I almost called the recipe Cheesecake Mousse because it's so light and silky! Serving in individual cups makes them perfect for parties or special events!
When recently asked to make desserts for 100 people for a SWAT Ministries fundraiser event, I was stumped. For weeks.
My sweet sister-in-law Ariel (who was coordinating the event) had only one request: that the desserts be individually so that nobody had to serve them.
Well, I have no idea why I was so paralyzed but I just could not decide on a dessert to do for a crowd. Of course, I could've done cupcakes or dipped Rice Krispies Treats pretty easily, but I wanted to do something a little fancier than that.
I thought about it, made decisions, mulled over recipes, changed my mind and just kept going around and around in my head for the longest time.
Then, just a day or two before the event, I told myself, "You've got to make a decision." Does anybody else have conversations with themselves?
Nevermind. Don't answer that.
Bottom line is, after talking it over with Ariel, I decided to do individual no-bake cheesecake cups. Ages ago I made these Raspberry Lemon Cheesecake Trifles (a low-sugar dessert) and they were so good, I wanted to recreate something similar, but not a low-sugar version. I mean, can you really go wrong with a cream cheese recipe?
So off to Walmart I went to buy lots of cream cheese, heavy cream, graham cracker crumbs... and raspberries. So let's talk about the recipe.
No-Bake Cheesecake Cups Recipe
Yeah - I love the combo of raspberries with cheesecake (obviously) and I knew it would be easy to just pop one on each dessert. No slicing or cutting the tops off or anything like that.
Other Raspberry Desserts:
- Raspberry Filling for Cakes
- Raspberry Lemon Sorbet
- Half the Sugar Raspberry Buttercream
- Raspberry Thumbprint Cookies
Well, I sort of regretted that decision. I mean - they were amazingly delicious!!
But when cleaning up, I finally had to stop counting how many raspberries were thrown away in the bottom of those cups and on the plates next to them.
It hurt my heart. 💔💔💔 Partly because I hate waste and I knew how delicious they were, but also because they were pretty expensive and it seemed like almost nobody ate them. 😭
But it was done and I learned my lesson. Next time, if I'm donating desserts, I'll go with strawberries. 🍓🍓🍓 Or no berries at all.
Toppings for No-Bake Cheesecake Cups
- Strawberries
- Raspberries
- Graham Cracker Crumbs
- Easy Sugared Berries
- Toasted Coconut
- Maple Candied Bacon (Million Dollar Bacon)
- Candied Lemon Slices
So when the No-Bake Cheesecake Cups Recipe was a huge hit at the event (raspberries aside), I knew I wanted to share it. And since I had raspberries leftover, I shot some pics with those and some with strawberries.
So I'll leave that decision up to you... add raspberries. Add strawberries. Add fresh whipped cream and skip the berries altogether. The great thing about this recipe is it only makes 4-6 cups if you do a single batch. So they're perfect for dessert for your family or Valentine's treat or an easy Easter dessert!
OR just eat them plain. These individual cheesecake cups are so creamy. So silky. So melt-in-your-mouth amazing that they really don't need any topping at all to be complete perfection.
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For the pics here, I used the cutest little cups I found at Dirt Cheap. But for the event, I used clear Solo party cups. You'll get anywhere from 6-8 cups per recipe depending on the cup size and how much you fill them!
Dessert Idea for a Party
Whether you're looking to make desserts for a party of 10 or easy desserts for 100 guests - this recipe will serve you well. Serving the cheesecake in plastic cups solves so many problems and they still look nice.
I made cookie sheets full of these mini cheesecake cups, covered them in plastic wrap, then stacked them in my fridge the night before the event. Oh and as you'll see below, I also made some chocolate ones. Click here for the No-Bake Chocolate Cheesecake Cups recipe.
Here are what my desserts looked like for the event (cell phone pics):
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No-Bake Cheesecake Cups Recipe
5 Stars4 Stars3 Stars2 Stars1 Star
4.9 from 11 reviews
- Author: Rose
- Total Time: 10
- Yield: 6 1x
Description
This No-Bake Cheesecake Cups Recipe is so easy to make and possibly the creamiest and smoothest cheesecake mixture I've ever made. I almost called the recipe Cheesecake Mousse because it's so light and silky! Serving in individual cups makes them perfect for parties or special events!
Ingredients
Scale
- ¾ cup graham cracker crumbs
- 2 tablespoon salted butter, melted
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- Optional toppings: raspberries, strawberries, whipped cream, broken cookies, graham cracker crumbs, etc.
Instructions
- In a small bowl, stir together the melted butter and graham cracker crumbs until it's evenly distributed. Put approximately 2-3 tablespoons of the mixture into the bottom of each glass or serving dish.
- In a large bowl (or the bowl of your stand mixer), pour the whipped cream in and beat on high until stiff peaks form (around one minute for me).
- Scrape the whipped cream into a second bowl, then combine the cream cheese, sugar, and vanilla and mix until completely smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture and stir until completely combined and creamy.
- Spoon the mixture into a piping bag (if you like) and pipe it into the cups. Or divide it evenly among your cups and spoon it in.
- Top with fresh fruit (optional), cover and chill for at least an hour before serving.
- Prep Time: 10
- Category: Dessert
- Method: No Bake
- Cuisine: American
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About Rose Atwater
Rose Atwater is the founder and cake decorator behind Rose Bakes. She is baker, cake decorator, author, wife to Richy and homeschooling mommy to 6 wonderful kiddos! Her work has been featured in American Cake Decorating Magazine, Cakes Decor, Pretty Witty Cakes Magazine, Huffington Post and Cake Geek Magazine. Learn more here...
Reader Interactions
Comments
Jim St Arnaud
I made this cheesecake with ginger snap crumbs instead of graham crumbs and( choc. chips for a topping ) great either way
Reply
Rose
Sounds delish!!
Reply
Sophia Pothetou
Sounds great. Will try it out soon. Thanks.
Reply
Janet
Gave this a try to see if I can serve at our valentine's day dinner party and loved it. It's so easy and tastes great! It will definitely be a dessert option.
Reply
Linda Miley
Hi, just wanted to know what size cups you used and how many servings it makes, did I miss that somewhere in the recipes.
Thanks and love you site, LindaReply
Rose
The cups for the event were 9 oz. cups and I was able to fill 5 to 6 cups per batch. For the glass cups I have pictured, those were 8 oz cups and I got 6-8 per batch. It really depends on how much you fill them. I tried to be uniform but I know I wasn't spot-on because of the variation in how many I filled with each batch.
Reply
Tiana Farnsworth
Hi, these sound awesome! Did the graham cracker crust get soggy at all when you made these a day ahead? Thank you!
Reply
Rose
Mine did not get soggy at all!
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Kathleen Miller
Rose, just wanted to tell you that you're in my prayers. Sounds very scary what you're going to have done, but your faith in our Lord will see you through. I appreciate your words of faith, and love your recipes. Thank you!
Reply
Rose
Thanks so, so much Kathleen!
Reply
Monika
Hi Rose,
Praying for a speedy recovery. This was really good. I see you made chocolate as well :). How much cocoa was added? Thank youReply
Rose
Hey - the Chocolate Cheesecake Cups Recipe is now posted here --> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Reply
Lil
I am thinking of making these for my daughter’s wedding. Could you freeze this ahead of time in cups with lids and then thaw in the refrigerator a day or two before the wedding, topping them with fresh strawberries then?
Reply
Rose
I'm honestly not sure how well this would hold up after being frozen. I've yet to try it.
Reply
Karen
Sounds delicious and perfect for what I want to do for the 4th of July! Did you happen post the chocolate recipe? I couldn’t find it
Reply
Rose
I hope to have it posted soon - thanks for reminding me!
Reply
Rose
Hey - the Chocolate Cheesecake Cups Recipe is now posted here --> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Reply
Kirdy
Thank you!!!!
Reply
Kirdy
I see the chocolate ones! Do you have a recipe for those?
Thank you
Reply
Rose
I do!! I really need to get it posted asap!!
Reply
Kirdy
Thank you for the quick reply. That would be AMAZING!! Please let me know when you post it!
Reply
Rose
Hey - the Chocolate Cheesecake Cups Recipe is now posted here --> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Reply
Rose
Hey - the Chocolate Cheesecake Cups Recipe is now posted here --> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Reply
Jennifer
I am also waiting for the chocolate recipe!! 😉
Reply
Rose
It's here --> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Reply
Madison
Do you know how well these would hold up if I made them one or two days in advance ??? would they get soggy?
Reply
Rose
I don't think they'd get soggy. We had some leftovers when we made them a second time and they were still good 2-3 days after. Just make sure you cover them so the cheesecake doesn't get a "skin" on the outside.
Reply
Evelyn
This quickly become my daughter’s favorite!! I’ve made it a few times and for Valentine’s Day I used it to stuff strawberries for her.
I do have a question. Do you think this will make a good filling for a number a cut out number cake? I’m assuming because of the cream cheese and cream I’d have to keep it chilled until it was time to serve it???
Thanks for the amazing recipe!!
Reply
Natalie
Hi Rose, I wanted to make this for my drive by baby shower and I’m expecting about 50-60 people how should I go about it using this recipe?
Reply
Rose
I would make them the day before and prepare them in cups with lids. Then keep them chilled as long as possible before handing them out to guests! I made mine in bulk the day before the big event, placed them in cake pans, and covered the whole pan with plastic wrap. We unwrapped them and placed the berries just before serving and they were perfect!
Reply
Michele
Hi Rose
How much do you charge per cup..I have a request for these..I have the slightest clue as what to charge.Reply
Rose
I can't remember for sure, but maybe $2/cup?
Reply
Roberta
I want to make these cups for a mermaid theme party and wondered if the cheesecake could be colored to coordinate with the theme? Gel food coloring is what I was thinking.
Reply
Rose
I think that's a fantastic idea and would work great! The cheesecake filling is slightly yellow so the colors may not be 100% true but I still think it would work!
Reply
Mckenzie Deems
Made these for an event I had, they were the only dessert to disappear completely! I was wondering if there is a way to make a pumpkin version??
Reply
Rose
Oooh, that's a fantastic idea! I may have to work on that!
Reply
Debbie
They have pumpkin pudding mix by Jello couldn't you just incorporate that for pumpkin color and taste ? Just a thought
Reply
Jack
I'm thinking of making these for a fundraiser event. How long do you think they week be okay not refrigerated? Is a theatre event and I'm thinking they would be out for an hour or so.
Reply
Rose Atwater
I'd keep them refrigerated as long as possible. I'm thinking by an hour they would be at room temp and not as good.
Reply
Melissa
I let these chill overnight and they were life-changing! They tasted just like cheesecake and are were so simple. I layered the crumbs - 1tbsp on the bottom, 1-2tbsp in the middle, then just little sprinkled on top. I served them with whipped cream on top, but I’d like to add some berries next time. I plan to make these regularly. Thanks for sharing this recipe!
Reply
Bella
Hi. Can these be frozen?
Reply
Rose Atwater
Yes! Wrap them tightly with a couple of layers of plastic wrap and they can be frozen for up to 2 months. If you have a container deep enough, you could place several cups in it, cover the tops with a layer of plastic wrap, then put the lid on the airtight container for even better storage.
Reply
Mehjabeen
Hi can i make this in muffin pan
Reply
Patricia
Was delicious but I added fresh lemon and used golden Oreo (lemon) separately and added the cream to the cream cheese. Wish I could post a picture they looks amazing
Reply
Susan
Lemon sounds delicious!
Reply
Mariah
If I were to be making 50 of these cups in 5 oz glasses, what would the ingredient portions look like? I'm slightly confused with the yielding & serving sizes. Thank you!
Reply
Vickie
Just wanted to verify if the melted butter for the crust stays the same regardless of whether I am making 1x or 3x the recipe. When I click on 3x, the butter amount is the same.
Reply
Rose Atwater
The butter should absolutely be scaling up with the other ingredients - thank you for letting me know. I've submitted a ticket to the plugin developer to see if I can get that fixed!
Reply
Sia
Great recipe! I made this topped with strawberries for my sister's babyshower and they were a hit! Everyone loved them!
Thank you for sharing this recipe!
Reply
Anne
I made these for a bridal shower in Oui Yogurt glass cups. They were delicious! I topped mine with a strawberry sauce instead of fresh strawberries which worked out well. I also made the recipe three times to get 18 desserts and I got around 30. I know I will make these many more times! Thanks Rose!
Reply
Rose Atwater
I'm so happy to hear this!!
Reply
Katie
These were amazing. Every bit was scraped up with a spoon so nothing would be left behind!
Reply
Maria
Can I substitute the heavy cream mix for Cool whip?
Reply
Rose Atwater
I don't think that would be a good swap in this recipe!
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