No Bake Cheesecake Cups
Oh, Cheesecake Cups—My Secret Dessert Weapon
I’ll just say it: baking is tough for me. (Anything that needs an oven thermometer and patience? Not my strong suit.) But, no bake cheesecake cups? These are like my dinner party get-out-of-jail-free card. The first time I made them, I used those tiny jam jars left over from a hotel breakfast haul. Honestly, it wasn’t even for guests—it was for me and my sister binge-watching a terrible British crime show. Anyway, she still teases me about eating the ‘fancy yogurt’ out of jars, but hey, the joke’s on her—she asked for seconds.
Why You’ll Love This (Even If You’re Distracted Like Me)
I make this recipe when:
– I forgot about dessert (which, let’s be real, is often).
– Company shows up unannounced (Mum, if you’re reading this, yes I mean you).
– It’s too hot to even think about turning on the oven.
Plus, my family goes a bit bananas for that creamy texture. I used to dread making regular cheesecake because of all those cracks! No cracks here—just dreamy, tangy-sweet filling—and you get individual portions, so no fighting over slices. Unless, of course, you want to—I’m not your referee.
The Ingredients—Plus My Personal Hacks
- 1 cup (about 100g) graham cracker crumbs (sometimes I use shortbread cookies if I’ve run out; my gran swears by Hobnobs, honestly, any crunchy cookie will work)
- 2 tbsp melted butter (I use salted butter on purpose for a bit of contrast—controversial, maybe, but try it?)
- 250g (about 8oz) cream cheese—full fat is best, but I’ve used low fat in a pinch (it’s a bit runnier, but still tasty)
- 1/3 cup powdered sugar (I sometimes go heavier if I’m feeling like a sweet tooth-glutton)
- 1 tsp vanilla extract (imitation works; my budget agrees)
- 1 cup heavy cream (well chilled; I once used whipped topping from a tub—don’t judge, it set up fine!)
- Optional toppings: fresh berries, lemon curd, mini chocolate chips, Nutella drizzle (put whatever you want—it’s your cheesecake)
This Is How I Actually Make ‘Em
- Mix the graham cracker crumbs with melted butter in a bowl. You just want them sticking together kinda like wet sand. Scoop a spoonful into each cup or glass—about a heaping tablespoon per serving. Press down. (I use a shot glass for this; works like a charm!)
- In another bowl, beat the cream cheese until it’s smooth (don’t skip this, or you get little weird lumpy bits… still tastes great, though). Add in powdered sugar and vanilla, mix again.
- Next, pour in your cold cream and whip until you see soft peaks—a handheld mixer is fastest, but a whisk and some determination will do the trick. (This is where I usually sneak a taste, just to ‘check for sweetness.’ Twisted logic, but whatever, it’s cook’s privilege.)
- Spoon the mixture on top of your crumbs, even things out a little. Don’t worry if they don’t look picture-perfect. Actually, I think a bit of mess adds to the charm here.
- Chill everything in the fridge for at least 2 hours—or longer if you can stand to wait. Top with whatever toppings you fancy, right before serving.
Notes That Only Years of Messy Dessert-Making Taught Me
- If your cream cheese won’t blend, microwave it for 10 seconds. Just don’t walk away—the one time I did that, it kind of melted (oops).
- I thought more cookie crust = better, but the filling kind of gets lost. Keep it balanced, promise it’s worth it.
- Oh, and if you’re using those tall drinking glasses, good luck digging the last bits out (I use my pinky finger if no one’s looking).
Variations I’ve Tried (One Missed the Mark!)
- Biscoff biscuits instead of graham crackers—like dessert in a Belgian café.
- Lemon zest and a splash of elderflower cordial in the filling for a spring thing.
- With peanut butter swirled in—extra tasty, though it got runny when I overdid it. (Maybe half a spoonful next time.)
- Tried with matcha powder. Looked pretty, tasted like grass… maybe that’s just me?
Got Tools? Or Not? Here’s What I Use Anyway
- Bowls—just regular ones. Mixing, not judging.
- Hand mixer (stand mixer if you’re feeling posh; plain fork if you’re stuck at Grandma’s holiday house… been there, done that, forearm got sore.)
- Spoons for scooping/crusting. I sometimes use a measuring cup to smoosh the base down.
- Pretty glasses or small jars (Honestly, cheap store-bought plastic cups are fine too)
How I Store These (But They’re Usually Gone Instantly)
Store covered in the fridge for up to three days, though honestly, in my house these don’t make it past midnight. I think they’re even better the next day—if you have the willpower! Don’t try freezing; the texture goes a bit off (like, kinda gritty but still edible if you must).
How I Serve ‘Em (Because the Toppings Are Half the Fun)
We each add our own topping at the table—sort of a build-your-own deal, no pressure to make anything fancy. Sometimes I do a little buffet with berries, chopped nuts, and honey… my niece adds sprinkles, which I secretly love. For a pretend-fancy night, I serve them in wine glasses—no one’s fooled, but it makes a great Instagram shot.
Pro Tips I Learned The Hard Way
- I once tried rushing the chilling part—don’t do it. The whole thing collapsed like a bad soufflé. Wait the full 2 hours!
- Canned whipped cream melts fast, turns into puddles if you add it before chilling. Not my proudest moment.
- If you spill the crumbs, just brush them into the filling and call it “rustic”—no worries.
Wait, Can I Answer These Real-Life Questions?
- Can I make these dairy-free? Sure! Use coconut whipping cream and a vegan cream cheese (I tried Miyoko’s, it worked pretty well, though a bit tangier than I expected.)
- Can I use Greek yogurt instead of cream cheese? Actually yeah; you’ll get a softer, more mousse-like dessert. My friend Priya does this on purpose, and it’s delicious (just don’t expect regular cheesecake texture).
- Are these super sweet? Not really, but you can halve the sugar if you like things more tart. Or, on second thought, toss on extra berries to balance it out—it’s yours!
- What’s a good non-dairy topping? Try berry compote like this one; it’s fab.
Oh, And a Little Side Note
If you’re looking for a make-ahead dessert that’s a bit more of a project, check out Sally’s bigger no-bake cheesecake—I tried it for a birthday and it turned out great. But, honestly, these cups are my lazy (and proud!) go-to.
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- Fresh berries for topping
Instructions
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1In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until combined.
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2Spoon the mixture evenly into the bottom of 6 serving cups and press down gently to form a crust layer.
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3In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until well combined.
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4In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
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5Spoon the cheesecake filling over the crust in each cup and smooth the tops.
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6Top each cheesecake cup with fresh berries. Chill for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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