Creamy and mousse-like, these no-bake cheesecakes are served in individual cups for the perfect dessert. They’re rich, decadent, and so incredibly simple to make! A guaranteed crowd pleaser.
Even though it’s still pretty warm here, fall is right around the corner and I’ve been recipe testing lots of yummy pumpkin and apple-filled recipes. But this week I was really craving something cold and didn’t feel like turning on my oven. So I decided to whip up a batch of these hassle-free, no bake cheesecake cups because they are probably one of the simplest recipes to make and taste like absolute heaven.
The bottom layer is made of cookie crumbs, and the filling is 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.
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How to make individual cheesecake cups
- Make the crust. In a bowl, mix together graham cracker or other cookie crumbs and melted butter until the crumbs are completely moistened – they should feel like wet sand. Then, divide them evenly and press them firmly into your serving cups to form a crust
- Make the filling. In an electric stand mixer fitted with the paddle attachment or using a handheld mixer, beat the cream cheese with sugar until smooth. If the cream cheese is soft enough, you can do this by hand with a whisk, but I find that a mixer is much easier. Combine the lemon zest and vanilla. Lastly, whip the cream in a separate mixing bowl until soft peaks form, and fold the cream into the cream cheese using a rubber spatula until completely combined.
- Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts.
- Garnish. You can use any fruit that goes well with cheesecake as a garnish, like strawberries, cherries, raspberries, blueberries, or any tropical fruits. I love to use whatever is in season.
- Storage. Keep these cheesecakes refrigerated until serving.
Tips for making individual cheesecake cups
- Temperature:
- Make sure the cream is cold before whipping. Otherwise, it may not whip up into nice, fluffy cream.
- To avoid lumpy cheesecake batter, make sure the cream cheese is room temperature before beating it together with the sugar.
- Garnish:
- If using fresh berries that aren’t quite sweet enough, toss them with a bit of granulated sugar. Evn if they do have enough natural sweetness, you may want to toss them with lemon juice, zest, or berry jam for extra flavor.
- You can also top the cheesecakes with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts.
- Another option is to use this same recipe to make 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.
- Cream cheese: Use bricks of full-fat cream cheese for this recipe. Cream cheese that comes in tubs is less firm, typically because it is lower in fat and won’t work as well for this recipe.
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More delicious cheesecake recipes:
- Individual White Chocolate Cheesecake: Another delicious individual dessert, these creamy white chocolate cheesecakes are bursting with chocolatey flavor.
- Salted Caramel Cheesecake Mousse: Light, rich and airy, this salted caramel cheesecake mousse is absolutely indescribable.
- Biscoff Cheesecake: Cookie butter fans, unite! Biscoff cheesecake is an absolutely sinful dessert everyone will go gaga for.
- Nutella Cheesecake: Nothing has my heart quite like Nutella, and this velvety smooth Nutella cheesecake is full of rich chocolate and hazelnut flavors that everyone will love.
Individual No-Bake Cheesecake
Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.
Ingredients
For the Crust:
- ¾ cup (85g) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
- 2 tablespoons (25g) unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, at room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons lemon zest, optional
- 1 cup (240 ml) heavy cream
- Diced fresh fruit, for topping
Instructions
-
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.
-
Make the filling:
In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth. You can also use an electric stand mixer fitted with the paddle attachment to beat the cream cheese, or use a handheld mixer.
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Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese.
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Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.
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Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.
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Top with fresh fruit or any other topping you like (read above post for suggestions). Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.
Angie@Angie's Recipes says
This looks really really really pretty and delicious! I love the mini individual servings..easier for portion control!
Shiran says
It is easier, that’s why I like it! Thank you Angie!
Judit @Glamorous Bite says
Hope you are enjoying your Holiday weekend! Love no-bake, simple desserts and this looks very tempting. J
Shiran says
Thank you Judit! Happy holidays!!
Winnie says
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!!
Shiran says
That’s so sweet of you Winnie! Thank you so much for everything! You’re such a good friend 🙂
Jo says
Hello! Quick question. Can these be made a day ahead or will the Graham cracker crumbs get soggy. I’m making them in the small shot glass dessert cups. Thank you!
Talia @ Pretty. Simple. Sweet. says
Hi Jo, you can make these a day in advance and they will still be good 🙂
Thalia @ butter and brioche says
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.
Shiran says
Thank you Thalia! They do look cute in their jars, and they’re so simple to make!
Kathy @ The Confident Baker says
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.
Shiran says
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 🙂
Susan says
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!
Shiran says
Thanks, Susan! It’s a simple recipe, you can’t go wrong with it!
Jen says
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!
Shiran says
Thank you Jen! I’m so glad you and your guests enjoyed it 🙂
Kat Meller says
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.
Shiran says
It sounds like a great idea! I hope you’ll like it! 🙂
Dumpling Love (@cscc28) says
Hi, I was wondering if you *have* to add whipped cream to these non-bake cheesecakes? Thanks!
Shiran says
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!
Anne says
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!
Shiran says
Hi Anne, both can be used for this recipe 🙂
estelle says
Would u be able to freeze these
Shiran says
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.
Jo says
Hi! Is it possible to assemble the cheesecake in a 8×8 inch square pan instead of making it individually sized?
Shiran says
I have a recipe for a no-bake cheesecake that’s very similar to this one. You can find the recipe here.
Leia says
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?
Shiran says
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.
Niasha says
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?
Shiran says
Thank you Niasha! Look at the photo here of the medium peaks. This is how it should look like.
Syatakirana Subagus says
Me two! My cheesecake turns out still runny, is this because the whipped cream isn’t thick enough?
Ash says
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?
Shiran says
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.
sonny says
hi! can powdered (done in processor) freeze dried strawberries be added to mix to intensify strawberry taste? thanks
Shiran says
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.
Lucy says
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
Sarah says
Hi can we add a flavour through the mix eg honeycomb
Shiran says
You can definitely play with the flavor by adding crunch to the cheesecake mixture.
Carol Fergusson says
I made these a few weeks ago for an outdoor potluck. Used disposable shot glassed from the dollar store. A zip lock sandwich baggie with a hole cut in the bottom corner was my piping bag. After they set, I put fresh raspberries or blueberries on top. They were a hit. Lighter texture than most cheesecakes due to the whipped cream. Simple, quick and delicious.
Virginia Brown says
Easy, cheap, quick and delicious…thanks so much for this recipe! Didn’t even have to go to the store, already had everything on hand which was very nice. Also very fun to make. Thanks again!
Shiran says
Thank you so much Virginia!
Judy says
Hi!love these little dessert cups. Can you tell me where you purchased them? Thanks!
Shiran says
Hi Judy, I bought them at Ikea a few years ago.
Karen Hayes says
Made these cheesecakes on the weekend, they were simple to make and absolutely delish, unfortunately I had no fruit so I made some jelly to place on top. They were a hit with everyone, will definitely be making these again..?
Deanie says
This is far and away the easiest dessert I’ve ever made and every time I make it my guests rave about it. Light and delicious it has become my go to for short notice dinner guests
Anonymous says
I’ve had people ask me to make this for them over and over loads of times now! At first it took me a while, but now I’m quite a pro and can make these quite quickly. Thank you so much for this recipe, it’s a family tradition now! ?
Eulla Khayat says
Can I make more than one portion at a time?
Shiran says
Hi Eulla, yes, you can multiply the recipe as you wish.
Vy says
Made this twice and it is delicious! Topped them with a simple strawberry sauce and it was a hit.
Fatima says
Me and my Friends are going to make it for our cooking competition at school and we hope that it turns out delicious just like it looks in the pic.
Judy says
By heavy cream do you mean whipping cream or 18% cream?
Shiran says
Whipping cream.
Karin says
These look delish! Can I make these ahead of my event? How far ahead?
Sue says
I didn’t use a piping bag to put the cream mixture into the glasses and I got quite q bit on the sides of the glass
What’s the best way to clean off the mixture from the sides of the inside of the glass
Sonia Bennett says
Would sour cream be able to be used as a substitute for heavy whipping cream?
Beverley says
I make cheesecake quite often, this is the best recipe I’ve done! Delicious, creamy and full of flavour
Sara says
This satisfies cravings SO WELL!! I absolutely love this recipe, and just the idea of it, too. I don’t usually keep sweets in the house so I improvised and used Saltine/Ritz crackers. I just crushed them and added sugar to make it sweeter.
Mehjabeen says
Hi i dont have these so can i use my springform pan
Talia @ Pretty. Simple. Sweet. says
Hi Mehjabeen, you can use a springform pain but I wouldn’t recommend removing the sides because this recipe may not be sturdy enough to stand on its own. Also, you’ll probably want to double or triple the recipe to fill a springform pan, depending on the size.
Jessika says
Hi!
Can I make these the night before serving them? I’m hosting will be too busy the day of.
Thanks a lot!
Talia @ Pretty. Simple. Sweet. says
Hi Jessika, absolutely! You can make these ahead of time and they will stay good in the fridge for several days
Sue says
Hi, can I use a pre-made store bought whipped cream ?
Halima says
Hi when I made the filling it tasted exactly like cheese cake that’s when I knew things are going to go great I put it in the fridge but I didn’t eat it because I’m waiting I’m 10 yrs old and I did it I didn’t believe in myself at first thanks for the recipe it’s amazing just by looking at it I’m always gonna come to ur website
Helen says
I have been making these for the past few years (your recipe). They are always a hit at every party! Baby showers, birthdays, etc. The recipe is amazing and comes out perfect every time! Thanks so much!!
Talia @ Pretty. Simple. Sweet. says
Thank you, Helen! I’m so glad you enjoy the recipe.
Mehjabeen says
Hi made this several times in big glass bowl, its toooo devine I did use half cup lemon juice .there’s something wanted to know do you just do cheesecakes or u have more no bake quick desserts
Stephanie @ Pretty.Simple.Sweet. says
Hi Mehjabeen! Glad you enjoyed this dessert. Here is a link to our other no-bake desserts: https://prettysimplesweet.com/category/dessert/no-bake-desserts/
Jennifer Phillips says
These cheesecakes are delicious and easy to make. Everyone who has tasted it has asked me for the recipe!
Dora says
I only used half the sugar but the cheese mixture was so sweet (I only used unsweetened ingredients) I had to add the juice of a whole lemon to balance out the flavour :/
Amanda says
I made these cheesecake cups for my family and we all thought they were yummy, but we all thought they were to sweet. I thought 1/2 cup of sugar was alot when making them and almost didn’t put it all in but followed the recipe, I think they would have been alot nicer with half that amount of sugar.
Kristin Alyse Cooper says
Do you have any suggestions for substitutes for heavy cream? I don’t have access to it from where I live. 🙂
Stephanie @ Pretty.Simple.Sweet. says
Hi Kristin! I’m not sure what you have available where you live, but the role heavy whipping cream plays in this dessert is to lighten the cream cheese. You’ll need something you use as whipped cream but not reddi whip or anything canned. Cool whip (whipped topping) would work too but that is already presweetened so adjust your recipe accordingly.