Cheesecakes/ Mini Desserts/ No-Bake Desserts/ Trifle & Glass Desserts

Individual No-Bake Cheesecake

December 26, 2014

Creamy and mousse-like, this no-bake cheesecake is served in individual dishes, making it a fancy yet simple dessert.

Individual No-Bake Cheesecake | prettysimplesweet.com

Just after celebrating the blog’s one-year anniversary, I’m turning around and celebrating my one-year wedding anniversary. Honestly, I still have trouble wrapping my head around the fact that I’m married. It just seems so… grown up.

Individual No-Bake Cheesecake | prettysimplesweet.com

Before I pack my bags for a relaxing weekend with my most handsome friend, I wanted to tell you all about this easy no-bake cheesecake. The bottom layer is mainly made of cookie crumbs, and the filling is basically a rich, creamy cheesecake mousse. And it tastes even better than it sounds. Plus, I just love deserts served in jars or glasses, don’t you? It makes them look so ornate and unique.

Although the cheesecakes in the photos were topped with strawberries, you can use any fruit that goes well with regular cheesecake (cherries, berries, kiwis, tropical fruits). With strawberry season still at its peak, though, I find it hard not to take full advantage of it. My freezer is already filled with them, by the way – just to be on the safe side.

Individual No-Bake Cheesecake | prettysimplesweet.com

Instead of fresh fruit, you can also top the cheesecake with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts. Be creative! If using berries, taste them to see if they’re sweet enough. If not, toss them with a bit of granulated sugar. Even if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.

Another great option is to turn this dessert into individual trifles, which means arranging it in layers. I made one trifle in a jar, as you can see below, to give you an idea of what it looks like. For a trifle variation, fresh berries or lemon curd is especially good.

Individual No-Bake Cheesecake | prettysimplesweet.com

This recipe yields 6 individual glasses, 12 smaller glasses, or 20-24 shot glasses.

Individual No-Bake Cheesecake
Yields: 6 individual glasses (150ml each)
 
Creamy and mousse-like, this no-bake cheesecake is served in individual dishes, making it a fancy yet simple dessert.
Ingredients
For the Crust:
  • ¾ cup (85g/3oz.) graham cracker/digestive biscuit/vanilla cookie crumbs*
  • 2 tablespoons (25g) unsalted butter, melted
For the Cheesecake Filling:
  • 8oz (225g) cream cheese, at room temperature
  • ½ cup (100g/3.5oz.) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons lemon zest, optional
  • 1 cup (240ml) heavy cream
  • Diced fresh fruit, for topping
Instructions
  1. Make the crust: In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer.
  2. Make the filling: In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth (if grainy, beat with an electric mixer until smooth). Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.
  3. Top with fresh fruit or any other topping you like (read above post for suggestions).
  4. Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.
  5. *To make crumbs, pulse in a food processor or blender until finely ground.

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33 Comments

  • Reply
    Angie@Angie's Recipes
    December 27, 2014 at 7:20 am

    This looks really really really pretty and delicious! I love the mini individual servings..easier for portion control!

    • Reply
      Shiran
      December 27, 2014 at 11:48 am

      It is easier, that’s why I like it! Thank you Angie!

  • Reply
    Judit @Glamorous Bite
    December 27, 2014 at 6:00 pm

    Hope you are enjoying your Holiday weekend! Love no-bake, simple desserts and this looks very tempting. J

    • Reply
      Shiran
      December 29, 2014 at 4:12 am

      Thank you Judit! Happy holidays!!

  • Reply
    Winnie
    December 29, 2014 at 4:36 pm

    וואוו מזל טובבבבבבבב
    שנה לנישאוין זה…. תאריך חשוב!!
    ולחגוג עם קינוח כזה זה מתוק בעיני וגם מאד רומנטי, במיוחד אם מתחלקים 🙂
    מאחלת לך עוד המוןןןןןןןןןןןןןןן שנים של זוגיות טובה ומאושרת, והמון שנים של אפייה נהדרת!!

    • Reply
      Shiran
      December 30, 2014 at 3:48 am

      That’s so sweet of you Winnie! Thank you so much for everything! You’re such a good friend 🙂

  • Reply
    Thalia @ butter and brioche
    December 29, 2014 at 5:07 pm

    I am just loving your presentation of these no bake cheesecakes. They look so cute in their jars.. and I can imagine they tasted incredible too.

    • Reply
      Shiran
      December 30, 2014 at 3:46 am

      Thank you Thalia! They do look cute in their jars, and they’re so simple to make!

  • Reply
    Kathy @ The Confident Baker
    January 12, 2015 at 4:53 pm

    Where do you live with strawberries in season? It’s winter here in California and strawberries won’t be in season for another 3-4 months. 🙁 Lovely dessert idea though.

    • Reply
      Shiran
      January 13, 2015 at 7:25 am

      I love California! I have family there and I visit often 🙂 I actually live far away from you, in Israel! It’s winter here, too, but it is strawberry season 🙂 This cheesecake actually goes well with any fruit, not just strawberries, and it’s also good without any addition. I just added them to make it pretty 🙂

  • Reply
    Susan
    May 29, 2015 at 11:55 am

    Looks so good – and I love that it doesn’t have cool whip. I have been looking for one that doesn’t, so I will definitely give it a try!

    • Reply
      Shiran
      May 31, 2015 at 3:42 am

      Thanks, Susan! It’s a simple recipe, you can’t go wrong with it!

  • Reply
    Jen
    June 16, 2015 at 2:32 pm

    I made this dessert for dinner guests last night. It was so easy and so delicious! I’ll definitely make it again. Thanks for the great recipe!

    • Reply
      Shiran
      June 16, 2015 at 3:06 pm

      Thank you Jen! I’m so glad you and your guests enjoyed it 🙂

  • Reply
    Kat Meller
    August 2, 2015 at 9:12 am

    Thanks for the recipe! I’m going to make this using my Tupperware Ice Cream Stackers so I can put in freezer or fridge. I think they will be an awesome addition to this recipe.

    • Reply
      Shiran
      August 3, 2015 at 1:13 pm

      It sounds like a great idea! I hope you’ll like it! 🙂

  • Reply
    Dumpling Love (@cscc28)
    September 30, 2015 at 11:15 am

    Hi, I was wondering if you *have* to add whipped cream to these non-bake cheesecakes? Thanks!

    • Reply
      Shiran
      October 2, 2015 at 12:44 pm

      The whipped cream is necessary for this kind of recipes (same with mousses) as it makes for a light and airy cake with a stable texture. Without it the cheesecake would be heavy and liquid. I hope it helps!

  • Reply
    Anne
    October 18, 2015 at 9:20 am

    Hello, I was wondering if the cream cheese used in this recipe is the brick (the rectangular block) one or the tub one? Thank you!

    • Reply
      Shiran
      October 18, 2015 at 5:24 pm

      Hi Anne, both can be used for this recipe 🙂

  • Reply
    estelle
    March 2, 2016 at 12:46 am

    Would u be able to freeze these

    • Reply
      Shiran
      March 2, 2016 at 4:16 am

      Hi Estelle, I haven’t tried it myself for this specific recipe so I can’t attest the outcome. It sounds to me like it freezes well though, because I often freeze mousses or baked cheesecakes and it’s fine. If you freeze it, make sure to add any fresh fruit only after freezing, before serving.

  • Reply
    Jo
    August 18, 2016 at 2:41 am

    Hi! Is it possible to assemble the cheesecake in a 8×8 inch square pan instead of making it individually sized?

    • Reply
      Shiran
      August 18, 2016 at 6:20 am

      I have a recipe for a no-bake cheesecake that’s very similar to this one. You can find the recipe here.

  • Reply
    Leia
    September 3, 2016 at 3:58 pm

    Do you think I could mix this and leave it in the Piping Bag in the fridge until I got to a party and then poured them?

    • Reply
      Shiran
      September 4, 2016 at 4:55 am

      Hi Leia, once the filling is chilled and set you won’t be able to pipe it smoothly, so it’s not possible. It would ruin the cheesecake texture.

  • Reply
    Niasha
    November 27, 2016 at 2:29 pm

    I love love love this recipe, but I feel like I may not be whipping the cream enough. Could you post a picture of what yours looks like when its finish being whipped?

    • Reply
      Shiran
      November 28, 2016 at 4:30 am

      Thank you Niasha! Look at the photo here of the medium peaks. This is how it should look like.

  • Reply
    Ash
    December 1, 2016 at 2:19 am

    How long can these be left out at room temperature? I’m planning a dessert table and wasn’t sure if they will be ok to leave out for 3-4 hours without spoiling?

    • Reply
      Shiran
      December 1, 2016 at 4:01 am

      Like any type of mousse, the texture is best when served chilled because it can get quite soft when left at room temperature, but they will be ok if it’s not too hot outside.

  • Reply
    sonny
    February 15, 2017 at 11:36 am

    hi! can powdered (done in processor) freeze dried strawberries be added to mix to intensify strawberry taste? thanks

    • Reply
      Shiran
      March 5, 2017 at 10:28 am

      For strawberry flavor I use a different recipe that uses strawberry puree. If you want to experiment, you can take a small portion of the cheesecake batter, add it and see if you like it, but I’m not sure how it would affect the texture.

  • Reply
    Lucy
    April 1, 2017 at 10:07 am

    I made this last year and it was wonderful, just about to set too and do it for my grandsons easter bonnet afternoon tea next week. Thank you sooo much x

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