Cheesecakes/ Dessert/ easy/ Eggless Recipes/ Mini Desserts/ No-Bake Desserts/ quick/ Trifle & Glass Desserts

Individual No-Bake Cheesecake

September 2, 2022

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.

Individual No-Bake Cheesecake | prettysimplesweet.com

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.

Individual No-Bake Cheesecake | prettysimplesweet.com

How to make individual cheesecake cups

  1. 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
  2. Make the filling. In a mix, beat the cream cheese with sugar until smooth. If the cream cheese is soft enough, you can do this buy 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 bowl until soft peaks form, and fold the cream into the cream cheese using a spatula until completely combined.
  3. Put into cups. Use a spoon or piping bag to evenly place the cheesecake filling on top of the crusts.
  4. 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.
  5. Storage. Keep these cheesecakes refrigerated until serving.

Individual No-Bake Cheesecake | prettysimplesweet.com

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.

Individual No-Bake Cheesecake | prettysimplesweet.com
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.
4.84 from 6 votes
Individual No-Bake Cheesecake | prettysimplesweet.com
Individual No-Bake Cheesecake
Prep Time: 20 mins
Total Time: 20 mins
YIELD: 6 individual glasses (150ml each)
 

Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.


Ingredients
For the Crust:
  • 3/4 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
  • 1/2 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 , 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). Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.

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59 Comments

  • Reply
    [email protected]'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
      Jo
      July 27, 2022 at 6:48 am

      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!

      • Reply
        Talia @ Pretty. Simple. Sweet.
        August 1, 2022 at 4:54 am

        Hi Jo, you can make these a day in advance and they will still be good 🙂

  • 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
      Syatakirana Subagus
      March 12, 2019 at 7:42 am

      Me two! My cheesecake turns out still runny, is this because the whipped cream isn’t thick enough?

  • 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

  • Reply
    Sarah
    May 31, 2017 at 2:48 am

    Hi can we add a flavour through the mix eg honeycomb

    • Reply
      Shiran
      June 3, 2017 at 5:08 pm

      You can definitely play with the flavor by adding crunch to the cheesecake mixture.

  • Reply
    Carol Fergusson
    August 6, 2017 at 5:09 pm

    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.

  • Reply
    Virginia Brown
    January 3, 2018 at 7:49 pm

    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!

    • Reply
      Shiran
      January 4, 2018 at 4:08 am

      Thank you so much Virginia!

  • Reply
    Judy
    May 18, 2018 at 11:57 pm

    Hi!love these little dessert cups. Can you tell me where you purchased them? Thanks!

    • Reply
      Shiran
      May 21, 2018 at 6:31 am

      Hi Judy, I bought them at Ikea a few years ago.

  • Reply
    Karen Hayes
    June 4, 2018 at 10:58 pm

    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..?

  • Reply
    Deanie
    June 29, 2018 at 11:12 am

    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

  • Reply
    Anonymous
    September 29, 2018 at 8:55 am

    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! ?

  • Reply
    Eulla Khayat
    November 11, 2018 at 4:07 pm

    Can I make more than one portion at a time?

    • Reply
      Shiran
      November 13, 2018 at 3:25 pm

      Hi Eulla, yes, you can multiply the recipe as you wish.

  • Reply
    Vy
    January 8, 2019 at 3:19 pm

    Made this twice and it is delicious! Topped them with a simple strawberry sauce and it was a hit.

  • Reply
    Fatima
    January 8, 2019 at 3:26 pm

    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.

  • Reply
    Judy
    April 9, 2019 at 6:34 am

    By heavy cream do you mean whipping cream or 18% cream?

    • Reply
      Shiran
      April 11, 2019 at 4:17 am

      Whipping cream.

  • Reply
    Karin
    May 1, 2019 at 9:27 am

    These look delish! Can I make these ahead of my event? How far ahead?

  • Reply
    Sue
    May 9, 2019 at 8:07 pm

    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

  • Reply
    Sonia Bennett
    May 19, 2019 at 7:40 pm

    Would sour cream be able to be used as a substitute for heavy whipping cream?

  • Reply
    Beverley
    May 16, 2020 at 5:45 am

    I make cheesecake quite often, this is the best recipe I’ve done! Delicious, creamy and full of flavour

  • Reply
    Sara
    January 27, 2021 at 9:01 pm

    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.

  • Reply
    Mehjabeen
    September 16, 2022 at 4:56 pm

    Hi i dont have these so can i use my springform pan

    • Reply
      Talia @ Pretty. Simple. Sweet.
      September 18, 2022 at 1:58 am

      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.

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