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Close-up of a no-bake cheesecake cup topped with fresh raspberries, a blackberry, and mint leaves.

No-Bake Cheesecake Cups

Quick and elegant no-bake cheesecake cups with a graham cracker crust and creamy filling, topped with fresh fruit.
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Prep Time 25 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 cups

Equipment

  • Electric mixer
  • Small bowls
  • Wooden spoon

Ingredients
  

For the crust:

  • 3/4 cup graham cracker crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon powdered sugar

For the filling:

  • 8 ounces cream cheese softened
  • 1/2 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

For serving:

  • fresh fruit or berries

Instructions
 

  • In a small bowl, combine the graham cracker crumbs with the melted butter and powdered sugar.
  • Divide the crust mixture evenly between 4 cups and use the handle of a wooden spoon to pack it lightly into the bottom of each cup.
  • In a small bowl, beat the cream cheese with an electric mixer on high speed until soft and creamy, about 30 seconds. Set aside.
  • In another small bowl, beat the whipping cream until soft peaks form. Beat in the powdered sugar and vanilla.
  • Add half of the whipped cream to the cream cheese and beat on medium speed until combined. Repeat with the remaining half.
  • Divide the cheesecake filling evenly among the cups with the crust. Cover and refrigerate for at least 4 hours. Serve with fresh fruit on top.

Notes

For best results, chill the cheesecake cups for at least 4 hours before serving. Store leftovers covered in the refrigerator.
Keyword Easy Desserts, No-Bake Cheesecake Cups, Thanksgiving Desserts