Cheesecake Cups

One of these mini no-bake cheesecake cups is a spoonful of heaven in a jar. Each glass is filled with a graham cracker crust, topped with a whipped cheesecake filling, and finished with a cloud of whipped cream and vibrant, fresh berries. Every creamy, crunchy, berry-filled bite is somehow better than the last.

A no-bake cheesecake cups recipe is the perfect little dessert to serve at a party. Individual portions means everyone gets their own, plus you don’t have to take time to cut and serve slices from a cheesecake. Mini cheesecake cups are insanely easy to make, too, since there is zero baking involved! All you have to do is break out the mixer and layer the components. I love topping these with fresh edible flowers for an even prettier presentation, especially during spring and summertime.

Ingredients for Cheesecake Cups

• Crust: Our cheesecake cups recipe starts with a no-bake graham cracker crust made from graham cracker crumbs, melted butter and a little granulated sugar.
• Cream cheese: Soften the cream cheese at room temperature for 30 minutes. This will help knock out the cream cheese lumps when it’s whipped up.
• Sugar: You’ll need granulated sugar for the crust and cheesecake filling. Avoid substituting brown sugar or you may discolor the cheesecake batter.
• Vanilla: A good-quality vanilla extract helps vanilla recipes pop. In cream-based recipes like cheesecake, I opt for vanilla paste. Those minuscule black vanilla bean flecks are like tiny flavor bombs.
• Lemon juice: Lemon juice freshens the flavor and creates tang in the cheesecake filling.
• Heavy whipping cream: In the recipe, we turn heavy whipping cream into homemade whipped cream, which is then folded in with the whipped cream cheese to lighten the cheesecake filling so it’s not so dense.
• Toppings: Once your mini cheesecake cups are ready to serve, top them with whipped cream and fresh berries, if desired.

Directions

Step 1: Make the crust

In a small bowl, stir together the graham cracker crumbs and sugar, then stir in the melted butter until everything is combined.

Step 2: Press the crust into the cups

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Divide the graham cracker crust mixture evenly between twelve 4-ounce Mason jars. Press the mixture down firmly into each jar until a firm crust is formed. Set the Mason jars aside.

Step 3: Whip up the cheesecake filling

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In a large bowl, use a hand mixer or stand mixer to the beat cream cheese at medium speed until it’s smooth, three to four minutes. Beat in the granulated sugar, vanilla extract and lemon juice until combined.

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In a separate large bowl, beat the heavy whipping cream on high speed until it’s fluffy like whipped cream, four to five minutes. Fold the whipped cream into the cream cheese mixture until it’s just combined.

Step 4: Layer the filling into the jars

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Evenly divide the cheesecake filling into the Mason jars. Smooth the filling into an even layer.

Editor’s Tip: Use a piping bag to pipe the cheesecake filling into each Mason jar. It’s easier to control and will create a cleaner, more professional look.

Step 5: Chill and serve

Cover the Mason jars with their lids or with storage wrap. Pop the cheesecake cups in the fridge and refrigerate them for at least four hours.

Once you’re ready to serve these no-bake cheesecake cups, take them out of the fridge and remove their covering. Dollop the tops with whipped cream and sprinkle with berries. Enjoy!

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Recipe Variations

• Add extracts: Vanilla recipes aren’t boring, but you can certainly bump up the flavor with extracts. Almond, coconut, orange or lemon would be great in the cheesecake filling.
• Layer in other fillings: Like a trifle, these individual cheesecake cups allow for layering. Lemon curd, your favorite jam or pudding made from an instant mix is a quick way to add a boost of flavor here.
• Go the cookies and cream route: Who doesn’t love Oreos? Swap the graham cracker crust for a no-bake Oreo crust, then layer or decorate the mini cheesecake cups with chopped Oreo cookies.
• Finish with other toppings: Instead of, or in addition to, berries and whipped cream, finish the cups with chocolate shavings, Nutella, Biscoff spread, chopped Reese’s, dulce de leche or bananas.

How to Store Cheesecake Cups

Store leftover mini cheesecake cups in the fridge for up to three days. Cover each one with storage wrap or the Mason jar’s lid so the cream doesn’t absorb lingering fridge smells.

Can you make cheesecake cups ahead of time?

Yes, no-bake cheesecake cups can be made a day in advance. They must chill for at least four hours anyway, so assemble them the night before. When ready to serve, add the toppings and enjoy!

Cheesecake Cup Tips

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Can you make these no-bake cheesecake cups gluten-free?

Yes, you can easily make the no-bake cheesecake cups recipe gluten-free. All you must do is swap in gluten-free graham crackers. That’s it! Everything else is gluten-free, but check packaging for certified gluten-free if you (or those you’re serving) are especially sensitive.

How can you make this recipe into one giant no-bake cheesecake?

This recipe shouldn’t be turned into one giant cheesecake, but our no-bake cheesecake recipe should accommodate what you’re looking for. Everything is assembled in a 9-inch springform pan, with zero baking involved—not even the crust!

How should you serve cheesecake cups?

Serve these mini cheesecake cups chilled, not room temperature. Looking for drink pairings? The creamy cheesecake and fresh berries will pair with rosé, champagne (even a cheap champagne will do), moscato d’Asti, riesling, Sauternes or Brachetto d’Acqui.

For nonalcoholic pairings, a tea latte made from chamomile, English breakfast or Earl Grey would be perfect here. Homemade lemonade’s sweet tartness would offset the decadent cheesecake nicely, and sparkling seltzers or mocktails would make this dessert feel very fancy.