Creamy and mousse-like, this no-bake cheesecake is served in individual dishes, making it a fancy yet simple dessert.
Just after celebrating the blog’s one-year anniversary, I’m turning around and celebrating my one-year wedding anniversary. I still can’t believe that I’m married. It just seems so… grown up.
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, but you can use any fruit that goes well with cheesecake like cherries, berries, kiwis, or 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.
Instead of fresh fruit, you can top the cheesecake with chocolate ganache, lemon curd, berry sauce, jam, or sugared nuts. If using fresh berries that aren’t sweet enough, 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 option is 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.
More Cheesecake Recipes:
- Individual White Chocolate Cheesecake
- Salted Caramel Cheesecake Mousse
- Biscoff Cheesecake
- My Go-To Cheesecake
- Nutella Cheesecake
- ¾ cup (85 g/3 oz) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
- 2 tablespoons (25 g) unsalted butter, melted
- 8 oz (225 g) cream cheese, at room temperature
- ½ cup (100 g/3.5 oz) granulated sugar
- 1 teaspoon pure vanilla extract
- 1-2 teaspoons lemon zest, optional
- 1 cup (240ml) heavy cream
- Diced fresh fruit, for topping
- 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 (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.
- 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.
38 Comments
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December 27, 2014 at 7:20 amThis looks really really really pretty and delicious! I love the mini individual servings..easier for portion control!
Shiran
December 27, 2014 at 11:48 amIt is easier, that’s why I like it! Thank you Angie!
Judit @Glamorous Bite
December 27, 2014 at 6:00 pmHope you are enjoying your Holiday weekend! Love no-bake, simple desserts and this looks very tempting. J
Shiran
December 29, 2014 at 4:12 amThank you Judit! Happy holidays!!
Winnie
December 29, 2014 at 4:36 pmוואוו 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
December 30, 2014 at 3:48 amThat’s so sweet of you Winnie! Thank you so much for everything! You’re such a good friend 🙂
Thalia @ butter and brioche
December 29, 2014 at 5:07 pmI 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
December 30, 2014 at 3:46 amThank you Thalia! They do look cute in their jars, and they’re so simple to make!
Kathy @ The Confident Baker
January 12, 2015 at 4:53 pmWhere 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
January 13, 2015 at 7:25 amI 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
May 29, 2015 at 11:55 amLooks 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
May 31, 2015 at 3:42 amThanks, Susan! It’s a simple recipe, you can’t go wrong with it!
Jen
June 16, 2015 at 2:32 pmI 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
June 16, 2015 at 3:06 pmThank you Jen! I’m so glad you and your guests enjoyed it 🙂
Kat Meller
August 2, 2015 at 9:12 amThanks 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
August 3, 2015 at 1:13 pmIt sounds like a great idea! I hope you’ll like it! 🙂
Dumpling Love (@cscc28)
September 30, 2015 at 11:15 amHi, I was wondering if you *have* to add whipped cream to these non-bake cheesecakes? Thanks!
Shiran
October 2, 2015 at 12:44 pmThe 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
October 18, 2015 at 9:20 amHello, 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
October 18, 2015 at 5:24 pmHi Anne, both can be used for this recipe 🙂
estelle
March 2, 2016 at 12:46 amWould u be able to freeze these
Shiran
March 2, 2016 at 4:16 amHi 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
August 18, 2016 at 2:41 amHi! Is it possible to assemble the cheesecake in a 8×8 inch square pan instead of making it individually sized?
Shiran
August 18, 2016 at 6:20 amI have a recipe for a no-bake cheesecake that’s very similar to this one. You can find the recipe here.
Leia
September 3, 2016 at 3:58 pmDo 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
September 4, 2016 at 4:55 amHi 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
November 27, 2016 at 2:29 pmI 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
November 28, 2016 at 4:30 amThank you Niasha! Look at the photo here of the medium peaks. This is how it should look like.
Ash
December 1, 2016 at 2:19 amHow 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
December 1, 2016 at 4:01 amLike 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
February 15, 2017 at 11:36 amhi! can powdered (done in processor) freeze dried strawberries be added to mix to intensify strawberry taste? thanks
Shiran
March 5, 2017 at 10:28 amFor 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
April 1, 2017 at 10:07 amI 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
May 31, 2017 at 2:48 amHi can we add a flavour through the mix eg honeycomb
Shiran
June 3, 2017 at 5:08 pmYou can definitely play with the flavor by adding crunch to the cheesecake mixture.
Carol Fergusson
August 6, 2017 at 5:09 pmI 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
January 3, 2018 at 7:49 pmEasy, 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
January 4, 2018 at 4:08 amThank you so much Virginia!