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    Home » Recipes » Trifle & Glass Desserts

    Individual No-Bake Cheesecake

    Published: Sep 2, 2022 · Modified: Aug 21, 2024 by Stephanie @ Pretty.Simple.Sweet. · This post may contain affiliate links · 73 Comments

    Jump to Recipe

    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.

    A Baker's Guide to perfectly baked cakes and cheesecakes.

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    Individual No-Bake Cheesecake | prettysimplesweet.com

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    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 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.
    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

    As an Amazon Associate, I earn from qualifying purchases. I endorse products that I love and use daily.

    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 | prettysimplesweet.com
    4.7 from 10 votes
    Print

    Individual No-Bake Cheesecake

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

    Prep Time 20 minutes
    Chilling Time 1 hour
    Total Time 1 hour 20 minutes
    YIELD 6 individual glasses (150ml each)
    Author Stephanie @ Pretty.Simple.Sweet.

    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

    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. You can also use an electric stand mixer fitted with the paddle attachment to beat the cream cheese, or use a handheld mixer.

    3. Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese.

    4. 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.

    5. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.

    6. 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.
    A Baker's Guide to perfectly baked cakes and cheesecakes.

    More Trifle & Glass Desserts

    • Chocolate Panna Cotta with shaved chocolate and a dollop of whipped cream.
      Chocolate Panna Cotta (Easy)
    • Homemade chocolate pudding made with cocoa and chocolate.
      Creamy Chocolate Pudding
    • Tapioca pudding made with mangoes and coconut milk, sweetened with honey.
      Small Batch Mango Sago (Tapioca Pudding)
    • eggless chocolate mousse cups
      Creamy Chocolate Mousse (Eggless)

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      Recipe Rating




    1. Angie@Angie's Recipes says

      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 says

        December 27, 2014 at 11:48 am

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

        Reply
    2. Judit @Glamorous Bite says

      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 says

        December 29, 2014 at 4:12 am

        Thank you Judit! Happy holidays!!

        Reply
    3. Winnie says

      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 says

        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 says

        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. says

          August 01, 2022 at 4:54 am

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

          Reply
    4. Thalia @ butter and brioche says

      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 says

        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
    5. Kathy @ The Confident Baker says

      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 says

        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
    6. Susan says

      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 says

        May 31, 2015 at 3:42 am

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

        Reply
    7. Jen says

      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 says

        June 16, 2015 at 3:06 pm

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

        Reply
    8. Kat Meller says

      August 02, 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 says

        August 03, 2015 at 1:13 pm

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

        Reply
    9. Dumpling Love (@cscc28) says

      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 says

        October 02, 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
    10. Anne says

      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 says

        October 18, 2015 at 5:24 pm

        Hi Anne, both can be used for this recipe 🙂

        Reply
    11. estelle says

      March 02, 2016 at 12:46 am

      Would u be able to freeze these

      Reply
      • Shiran says

        March 02, 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
    12. Jo says

      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 says

        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
    13. Leia says

      September 03, 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 says

        September 04, 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
      • Julie says

        April 17, 2025 at 11:12 am

        I am going to make these in small jars, it makes them transportable and people love to have there own serving

        Reply
    14. Niasha says

      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 says

        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 says

        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
    15. Ash says

      December 01, 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 says

        December 01, 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
    16. sonny says

      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 says

        March 05, 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
    17. Lucy says

      April 01, 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
    18. Sarah says

      May 31, 2017 at 2:48 am

      Hi can we add a flavour through the mix eg honeycomb

      Reply
      • Shiran says

        June 03, 2017 at 5:08 pm

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

        Reply
    19. Carol Fergusson says

      August 06, 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
    20. Virginia Brown says

      January 03, 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 says

        January 04, 2018 at 4:08 am

        Thank you so much Virginia!

        Reply
    21. Judy says

      May 18, 2018 at 11:57 pm

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

      Reply
      • Shiran says

        May 21, 2018 at 6:31 am

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

        Reply
    22. Karen Hayes says

      June 04, 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
    23. Deanie says

      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
    24. Anonymous says

      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
    25. Eulla Khayat says

      November 11, 2018 at 4:07 pm

      Can I make more than one portion at a time?

      Reply
      • Shiran says

        November 13, 2018 at 3:25 pm

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

        Reply
    26. Vy says

      January 08, 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
    27. Fatima says

      January 08, 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
    28. Judy says

      April 09, 2019 at 6:34 am

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

      Reply
      • Shiran says

        April 11, 2019 at 4:17 am

        Whipping cream.

        Reply
    29. Karin says

      May 01, 2019 at 9:27 am

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

      Reply
    30. Sue says

      May 09, 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
    31. Sonia Bennett says

      May 19, 2019 at 7:40 pm

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

      Reply
    32. Beverley says

      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
    33. Sara says

      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
    34. Mehjabeen says

      September 16, 2022 at 4:56 pm

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

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        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.

        Reply
    35. Jessika says

      October 26, 2022 at 10:41 am

      Hi!
      Can I make these the night before serving them? I’m hosting will be too busy the day of.
      Thanks a lot!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        October 27, 2022 at 2:56 am

        Hi Jessika, absolutely! You can make these ahead of time and they will stay good in the fridge for several days

        Reply
    36. Sue says

      November 20, 2022 at 12:40 pm

      Hi, can I use a pre-made store bought whipped cream ?

      Reply
    37. Halima says

      November 26, 2022 at 2:30 pm

      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

      Reply
    38. Helen says

      November 28, 2022 at 4:35 pm

      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!!

      Reply
      • Talia @ Pretty. Simple. Sweet. says

        November 29, 2022 at 3:46 am

        Thank you, Helen! I’m so glad you enjoy the recipe.

        Reply
    39. Mehjabeen says

      June 04, 2023 at 2:16 pm

      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

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        June 05, 2023 at 10:51 am

        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/

        Reply
    40. Jennifer Phillips says

      January 18, 2024 at 8:58 pm

      These cheesecakes are delicious and easy to make. Everyone who has tasted it has asked me for the recipe!

      Reply
      • Dora says

        May 18, 2024 at 12:49 pm

        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 :/

        Reply
    41. Amanda says

      December 22, 2024 at 5:32 am

      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.

      Reply
    42. Kristin Alyse Cooper says

      January 01, 2025 at 8:17 pm

      Do you have any suggestions for substitutes for heavy cream? I don’t have access to it from where I live. 🙂

      Reply
      • Stephanie @ Pretty.Simple.Sweet. says

        January 01, 2025 at 9:14 pm

        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.

        Reply

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