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 request: that the desserts be individual 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 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 cheesecakes in 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.
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 of 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.
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.
OR just eat them plain. This recipe is so creamy. So silky. So melt-in-your-mouth amazing that they really don’t need any topping at all to be complete perfection.
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!
I made cookie sheets full of 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
- Prep Time: 10
- 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
- 3/4 cup graham cracker crumbs
- 2 tablespoons salted butter, melted
- 8 oz cream cheese, softened
- 1/2 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.
- Category: Dessert
- Method: No Bake
- Cuisine: American
Keywords: cheesecake, no-bake, easy, mousse, cheesecakes
I made this cheesecake with ginger snap crumbs instead of graham crumbs and( choc. chips for a topping ) great either way
★★★★★
Sounds delish!!
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.
★★★★★
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, Linda
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.
Hi, these sound awesome! Did the graham cracker crust get soggy at all when you made these a day ahead? Thank you!
Mine did not get soggy at all!
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!
Thanks so, so much Kathleen!
Hi Rose,
Praying for a speedy recovery. This was really good. I see you made chocolate as well :). How much cocoa was added? Thank you
★★★★★
Hey – the Chocolate Cheesecake Cups Recipe is now posted here –> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
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?
I’m honestly not sure how well this would hold up after being frozen. I’ve yet to try it.
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
I hope to have it posted soon – thanks for reminding me!
Hey – the Chocolate Cheesecake Cups Recipe is now posted here –> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Thank you!!!!
★★★★★
I see the chocolate ones! Do you have a recipe for those?
Thank you
I do!! I really need to get it posted asap!!
Thank you for the quick reply. That would be AMAZING!! Please let me know when you post it!
Hey – the Chocolate Cheesecake Cups Recipe is now posted here –> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Hey – the Chocolate Cheesecake Cups Recipe is now posted here –> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
I am also waiting for the chocolate recipe!! 😉
It’s here –> https://rosebakes.com/creamy-no-bake-chocolate-cheesecake-cups/
Do you know how well these would hold up if I made them one or two days in advance ??? would they get soggy?
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.