Mini No-Bake Cheesecakes: Easy & Delicious!

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These no-bake cheesecake cups are the perfect summertime dessert. They’re quick and easy to make, require no fancy equipment, and are guaranteed to be a crowd-pleaser. The creamy cheesecake filling sits on a buttery graham cracker crust, and endless topping possibilities allow you to customize them to your liking.

This recipe is a great option for beginner bakers or those short on time. It’s also perfect for potlucks, bake sales, or simply satisfying a sweet tooth.

Easy Cheesecake Cups
Easy Cheesecake Cups


For the Crust (makes about 12 cups):

1 1/2 cups graham cracker crumbs (about 15 graham crackers)

  • 1/4 cup granulated sugar
  • 1/4 cup melted unsalted butter

  • For the Cheesecake Filling:

    8 ounces cream cheese, softened

  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 8 ounces whipped topping, thawed

  • Optional Toppings (choose your favorites):

    Fresh berries (strawberries, blueberries, raspberries)

  • Chocolate sauce
  • Caramel sauce
  • Whipped cream
  • Chopped nuts
  • Maraschino cherries
  • Mini chocolate chips
  • Candied fruit

  • Directions:

    1. Prepare the crust: In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until well incorporated. The mixture should resemble wet sand.

    2. Portion the crust: Evenly distribute the crumb mixture among 12 cupcake liners or small mason jars. Press the crumbs firmly into the bottom of each container to create a compact crust. You can use a spoon or the back of a measuring cup to achieve an even layer.

    3. Chill the crust: Place the cupcake liners or mason jars with the crusts in the refrigerator for at least 30 minutes to firm up.

    4. Make the cheesecake filling: In a large bowl, using an electric mixer on medium speed, cream together the softened cream cheese and powdered sugar until smooth and light. Beat in the vanilla extract until combined.

    5. Thin the batter: Gradually add the milk, one tablespoon at a time, while mixing on low speed until just incorporated. Do not overmix, or the filling may become runny.

    6. Fold in the whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped topping.

    7. Fill the cups: Take the chilled crusts out of the refrigerator and evenly distribute the cheesecake filling among the cupcake liners or mason jars.

    8. Chill and set: Cover the filled cups with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or overnight for best results.

    9. Serve: Once chilled and set, top your no-bake cheesecake cups with your favorite toppings and enjoy!

    Nutrition Facts (per serving):

    (Please note that this is an approximate nutritional value and may vary depending on the specific ingredients used)

    Calories: 350

  • Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 30mg
  • Sodium: 120mg
  • Carbohydrates: 35g
  • Sugar: 25g
  • Protein: 4g

  • Conclusion

    These no-bake cheesecake cups are a delightful and easy dessert that’s perfect for any occasion. They’re customizable, require minimal effort, and are guaranteed to satisfy your sweet tooth. So ditch the oven and whip up a batch of these delicious treats today!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of cracker for the crust?

    Absolutely! You can substitute graham crackers with vanilla wafers, chocolate wafers, or even crushed Oreos for a chocolatey twist. Just ensure the crumbs are finely ground for a good texture.

    2. How long will these cheesecake cups last in the refrigerator?

    These no-bake cheesecake cups can be stored in the refrigerator for up to 3 days in an airtight container. However, the sooner you enjoy them, the fresher the taste and texture will be.

    3. Can I freeze these cheesecake cups?

    Yes, you can freeze these cheesecake cups for up to 2 months. Freeze them before adding any toppings. Thaw them in the refrigerator overnight before serving.

    4. My cheesecake filling is runny. What went wrong?

    There are two possible reasons:

  • The cream cheese might not have been softened enough. Ensure the cream cheese reaches room temperature before mixing it with other ingredients.