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–+ servings
Close-up of four no-bake cheesecake cups topped with crumbly topping, perfect for Fourth of July desserts.

No-Bake Cheesecake Cups

Easy no-bake cheesecake cups perfect for parties and holidays.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 20 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 24 cookies graham crackers crushed
  • 6 tablespoons 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

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 the crushed graham crackers and melted butter. Mix until well combined.
  3. Press about 2 tablespoons of the graham cracker mixture into the bottom of each paper 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. 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 graham cracker crust in each liner.
  8. Cover the muffin tin and refrigerate for at least 2 hours, or until firm.
  9. Serve chilled.

Notes

You can top these cheesecake cups with fresh berries, fruit compote, or whipped cream before serving.

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