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edients You'll Need For the crust: 1½ cups graham cracker crumbs ⅓ cup melted butter 3 tablespoons granulated sugar ¼ teaspoon salt For the cheesecake filling: 16 oz cream cheese, softened to room temperature ¾ cup powdered sugar 1 teaspoon pure vanilla extract 1 tablespoon fresh lemon juice 1½ cups heavy whipping cream Optional toppings: fresh berries, chocolate shavings, or caramel drizzle Perfect Timing for Your No Bake Cheesecake Cups Prep time: 20 minutes Chill time: 4 hours (or overnight for best results) Total time: 4 hours 20 minutes Servings: 7 individual cups The beauty of this recipe lies in its simplicity. You'll spend just 20 minutes assembling everything, then let the refrigerator do the hard work while you go about your day. Step-by-Step Instructions Preparing the Graham Cracker Base Start by combining your graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix everything together until the mixture resembles wet sand and holds together when pressed. Divide this mixture evenly among seven small glasses or dessert cups, pressing it firmly into the bottom of each container. Pop these in the refrigerator while you prepare the filling. Creating the Silky Cheesecake Filling In a large mixing bowl, beat the softened cream cheese until it's completely smooth and fluffy – this usually takes about 2-3 minutes with an electric mixer. Gradually add the powdered sugar, beating continuously to avoid lumps. Mix in the vanilla extract and lemon juice until everything is well combined. In a separate bowl, whip the heavy cream until stiff peaks form. This is crucial for achieving that perfect light and airy texture in your no bake cheesecake cups. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream in two additions. Assembly and Chilling Remove your cups from the refrigerator and divide the cheesecake filling evenly among them, creating beautiful layers. Smooth the tops with a spoon or offset spatula. Cover each cup with plastic wrap and refrigerate for at least 4 hours, though overnight chilling produces the best texture and flavor. Nutrition Facts (Per Serving) Calories: 385 Total Fat: 32g Saturated Fat: 20g Cholesterol: 95mg Sodium: 285mg Total Carbohydrates: 22g Dietary Fiber: 1g Sugars: 18g Protein: 6g Healthy Alternatives and Dietary Swaps Lighter Options For a healthier version of these no bake cheesecake cups, substitute half the cream cheese with Greek yogurt and use light whipped topping instead of heavy cream. You can also replace the granulated sugar with stevia or monk fruit sweetener. Gluten-Free Version Simply swap the graham crackers for gluten-free alternatives or use crushed gluten-free cookies. Vanilla wafers or gingersnaps work beautifully too. Dairy-Free Alternative Use vegan cream cheese and coconut whipped cream for those avoiding dairy. The texture will be slightly different but equally delicious. Tips for Best Results Temperature matters more than you might think. Make sure your cream cheese is completely softened before starting – this prevents lumps and ensures a silky smooth filling. If you forgot to take it out early, cut it into small pieces and microwave for 15-20 seconds. Don't overwhip your cream! Stop the moment you see stiff peaks forming. Overwhipped cream can become grainy and affect the final texture of your dessert. When folding the whipped cream into the cream cheese mixture, use gentle motions to preserve the airiness. Think of it like folding laundry – slow and deliberate movements work best. Common Mistakes to Avoid The biggest mistake I see people make with no bake cheesecake cups is rushing the process. Cold cream cheese creates lumpy filling, and under-chilled desserts won't have the right consistency. Another common error is adding too much liquid flavoring, which can prevent the filling from setting properly. Stick to the measurements, especially with lemon juice and extracts. Finally, don't skip pressing the crust firmly into the cups. A loose crust won't hold together when you're eating the dessert. How to Store Leftovers These delightful cups keep beautifully in the refrigerator for up to five days when covered with plastic wrap or stored in airtight containers. The flavors actually develop and improve over time, making day-two servings even more delicious than fresh ones. Avoid freezing these desserts, as the texture becomes grainy when thawed due to the dairy content. Serving Suggestions Creative Toppings Top your no bake cheesecake cups with fresh seasonal berries, a drizzle of chocolate or caramel sauce, or even crushed cookies for extra texture. During summer, I love adding sliced peaches or strawberries. Presentation Ideas Serve these in clear glasses to show off the beautiful layers, or use mason jars for a rustic charm. Add a small spoon or dessert fork, and maybe a mint leaf for color. Conclusion These no bake cheesecake cups have become my go-to dessert for everything from casual family dinners to elegant dinner parties. They're foolproof, make-ahead friendly, and absolutely irresistible. The individual serving size means no messy cutting, and everyone gets their own perfect portion. Whether you're a beginner baker looking for confidence-building recipes or an experienced cook seeking convenience without sacrificing taste, these little cups of heaven will become a staple in your dessert repertoire. Trust me, once you make these no bake cheesecake cups, you'll find excuses to whip them up again and again.

7 No Bake Cheesecake Cups You’ll Fall in Love With

  • Author: Amy
  • Total Time: 4h 20m
  • Yield: 7 servings 1x

Description

These No Bake Cheesecake Cups are light, creamy, and effortlessly elegant. Featuring a buttery graham cracker crust and a silky cheesecake filling, they come together in just 20 minutes-no oven required. Perfect for entertaining, meal prep, or when you want a classic cheesecake flavor in a simple, individual-sized dessert.

Ingredients

Scale

For the crust:

1½ cups graham cracker crumbs

⅓ cup melted butter

3 tablespoons granulated sugar

¼ teaspoon salt

For the cheesecake filling:

16 oz cream cheese, softened to room temperature

¾ cup powdered sugar

1 teaspoon pure vanilla extract

1 tablespoon fresh lemon juice

1½ cups heavy whipping cream

Optional toppings: fresh berries, chocolate shavings, or caramel drizzle

Instructions

Prepare the Crust

  1. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until the texture resembles wet sand.

  2. Divide evenly among 7 small dessert cups, pressing firmly into the bottom.

  3. Refrigerate while preparing the filling.

Make the Cheesecake Filling

  1. Beat softened cream cheese until smooth and fluffy.

  2. Gradually add powdered sugar, mixing until lump-free.

  3. Add vanilla extract and lemon juice; mix until combined.

  4. In a separate bowl, whip heavy cream to stiff peaks.

  5. Gently fold one-third of the whipped cream into the cream cheese mixture, then fold in the remaining whipped cream until light and airy.

Assemble & Chill

  1. Spoon or pipe the cheesecake filling over the crusts.

  2. Smooth tops, cover, and refrigerate for at least 4 hours or overnight for best results.

  3. Add desired toppings before serving.

  • Prep Time: 20m
  • chilling time: 4h
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 7 individual cups
  • Calories: 385
  • Sugar: 18g
  • Sodium: 285mg
  • Fat: 32g
  • Saturated Fat: 20g
  • Carbohydrates: 22g
  • Protein: 6g
  • Cholesterol: 95mg

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Find it online: https://www.tastydayrecipes.com/7-no-bake-cheesecake-cups/