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Individual No-Bake Cheesecake Cups

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No-Bake Cheesecake Recipe

I have a habit of randomly picking up pretty or unique serving dishes!  A few years ago I grabbed a set of mini trifle bowls, but I bet I’ve only used them two or three times. 

So this Easter, when I was charged with dessert for my parents house, I thought it was about time to break them out, with individual no-bake cheesecake!

My dad is a huge chocolate lover, (like father like daughter!) so I contemplated a chocolate dish but Easter just screams fresh fruit to me.  

I decided cheesecake would be the best choice.

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But then you can’t bake in a glass trifle bowl, so I had to go No-Bake!  

These cheesecakes turned out to be a huge hit!  

It was also a surprise to everyone how few ingredients were needed and how easy it was!

We all went a few minutes without speaking, because our mouths were full and I asked if I should add it for my readers.  

It was a unanimous “yes” to add it to the blog!

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Raspberry Champagne Cream Cake

Dangerously Addicting Sourdough Cinnamon Rolls


 Recipe For Deliciousness! (Or, No-Bake Cheesecake!)

Ingredients

Crust

1 sleeve graham crackers

1/4 cup sugar

5 Tbls. butter, melted (Here’s a recipe to make your own!)

Filling

2 pkg (8 oz) cream cheese, softened

2 cups powdered sugar

2 cups heavy whipping cream

2 tsp vanilla

Fresh berries of your choice

Full disclosure: I never said this was healthy!  I only say that it is amazing!

Directions

Place a full sleeve of graham crackers in a gallon freezer bag, and close it up.

Use a rolling pin or meat mallet to crush the graham crackers.  (You could use a food processor, but I hate using more dishes than I need.)

Add the sugar and melted butter and mix together.

Put 2-3 tablespoons of this mixture in the bottom of your dishes.  I used these super cute mini trifle bowls!

Press the crust mix in with a tart tamper.

When all of your dishes (I made 8) have crusts, mix together the softened cream cheese and the powdered sugar.

Next, gradually add the heavy whipping cream and vanilla.

Divide the filling between the cups.

Cover with plastic wrap and refrigerate for at least 3 hours to allow them to set.

Finally, top your no-bake cheesecake with fresh berries before serving.

If you’re looking for another fresh, sweet dessert for this summer, check out this Raspberry Champagne Cream Cake!

no bake cheesecake in a mini trifle bowl with fresh berries on top

Individual No-Bake Cheesecake Cups

Yield: 8

Ingredients

Crust

  • 1 sleeve graham crackers
  • 1/4 cup sugar
  • 5 Tbls. butter, melted

Filling

  • 2 pkg (8 oz) cream cheese, softened
  • 2 cups powdered sugar
  • 2 cups heavy whipping cream
  • 2 tsp vanilla
  • Fresh berries of your choice

Instructions

  1. Place a full sleeve of graham crackers in a gallon freezer bag, and close it up.
  2. Use a rolling pin or meat mallet to crush the graham crackers. (You could use a food processor, but I hate using more dishes than I need.)
  3. Add the sugar and melted butter and mix together.
  4. Put 2-3 tablespoons of this mixture in the bottom of your dishes. I used these super cute mini trifle bowls!
  5. Press the crust mix in with a tart tamper.
  6. When all of your dishes (I made 8) have crusts, mix together the softened cream cheese and the powdered sugar.
  7. Next, gradually add the heavy whipping cream and vanilla.
  8. Divide the filling between the cups.
  9. Cover with plastic wrap and refrigerate for at least 3 hours to allow them to set.
  10. Finally, top your no-bake cheesecake with fresh berries before serving.

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