Ever wish dessert could just make itself while you binge-watch your favorite show? These no-bake cheesecake cups come pretty close. They’re the kind of treat that feels like you’ve spent hours in the kitchen, but really—they come together in minutes. I love how you can dress them up with fresh fruit, chocolate shavings, or just a dollop of whipped cream when no one’s watching. This recipe checks all the boxes: easy dessert recipes, sweet easy recipes, even something you could toss together for those ‘what’s for dessert?’ nights. They’re simple, creamy, a little tangy from the cream cheese, and just rich enough to hit the spot without leaving you in a sugar coma. And the best part? You don’t need an oven. Not even close. We’re talking crushed graham crackers, a quick mix of sweetened cream cheese, and boom—dessert is served. Perfect for parties, lazy Sundays, or pretending you’re on a cooking show with zero pressure. Let’s get into it.

1) Key Takeaways
2) Easy No-Bake Cheesecake Cups Recipe
3) Ingredients for No-Bake Cheesecake Cups
4) How to Make No-Bake Cheesecake Cups
5) Tips for Making No-Bake Cheesecake Cups
6) Making No-Bake Cheesecake Cups Ahead of Time
7) Storing Leftover No-Bake Cheesecake Cups
8) Try these Desserts next!
9) No-Bake Cheesecake Cups
10) Nutrition

1) Key Takeaways

No oven needed—just chill and enjoy
Ready in under 20 minutes of hands-on time
Perfect for parties, potlucks, or midnight cravings
Customizable with different crusts and toppings

2) Easy No-Bake Cheesecake Cups Recipe

When I first tried this recipe, I was skeptical. Cheesecake? Without baking? But I promise you—this works. These no-bake cheesecake cups are smooth, rich, and just the right amount of sweet. You’ll wonder why you ever bothered with springform pans and cracked tops.

This recipe is part of my go-to collection of easy dessert recipes. It’s fast, versatile, and kid-approved. Want to mix it up? Swap in crushed Oreos or even pretzels for the crust. Add some fruit on top if you’re feeling like a responsible adult. Or don’t. I don’t judge.

What I really love is how effortless this whole thing is. You mix, you chill, and boom—you’re dessert royalty. We’re talking sweet easy recipes with a touch of smug satisfaction. It’s low effort, high reward, and I’m here for it.

3) Ingredients for No-Bake Cheesecake Cups

Graham Cracker Crumbs: These are your base. I like to use the honey ones for a bit of extra flavor.

Sugar: Just a little to sweeten the crust—don’t go overboard.

Butter (melted): This holds the crust together and gives it that rich, buttery finish.

Cream Cheese (softened): The heart of the filling. Make sure it’s softened or you’ll be fighting lumps.

Powdered Sugar: For that smooth, sweet balance in the filling.

Vanilla Extract: A splash of flavor that makes it feel homemade.

Heavy Cream: Whip it into fluffy peaks and fold it in. This is what makes the texture dreamy.

Fresh Fruit or Toppings of Choice: Go wild—berries, shaved chocolate, caramel drizzle… whatever your heart (or fridge) offers.

4) How to Make No-Bake Cheesecake Cups

Step 1: Mix the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottoms of small serving cups to make a crust. Use the back of a spoon to compact it firmly.

Step 2: Beat the softened cream cheese, powdered sugar, and vanilla until smooth. This is where your electric mixer earns its keep.

Step 3: In a separate bowl, whip the heavy cream until stiff peaks form. Don’t rush this part. Fluffy whipped cream is key.

Step 4: Fold the whipped cream gently into the cream cheese mixture. This gives your filling that luscious, airy vibe.

Step 5: Spoon the cheesecake mixture over the crusts in the cups. Smooth out the tops and resist the urge to taste-test every single one.

Step 6: Chill in the fridge for at least 2 hours. It’s hard, but the wait is worth it. Add your toppings right before serving.

5) Tips for Making No-Bake Cheesecake Cups

Start with room-temp cream cheese. Cold cream cheese will fight you every step of the way, and you’ll end up with lumps. Nobody wants lumpy cheesecake.

Don’t skimp on chilling. Two hours is the absolute minimum. Overnight? Even better. Letting them set fully makes them hold their shape beautifully.

If you’re serving at a party, use clear plastic cups—they look great layered and save you from dish duty. And if you’re making these with kids, let them pick the toppings. It turns snack time into a mini dessert bar.

6) Making No-Bake Cheesecake Cups Ahead of Time

This is a dream of a make-ahead recipe. I’ve made these a day early, and they only get better with time. Just keep them covered in the fridge so the flavors stay fresh.

If you’re prepping for a party, make the crust and filling, but hold off on toppings until just before serving. That way, your fruit doesn’t weep and your chocolate shavings stay crisp.

Bonus tip: use mason jars with lids for easy stacking in the fridge and no mess on transport. It’s a pretty and practical move that gets compliments every time.

7) Storing Leftover No-Bake Cheesecake Cups

Keep these babies in the fridge, tightly covered, for up to five days. I’ve had a cup on day four that still tasted as good as the first bite.

Don’t freeze them—whipped cream doesn’t love the freezer and you’ll lose that smooth, fluffy texture. Trust me, I’ve tried.

If you’ve already added toppings like berries, you might want to eat those a little sooner. Soft fruits don’t always hold up past day two.

8) Try these Desserts next!

9) No-Bake Cheesecake Cups