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A trio of elegant no bake cheesecake cups, garnished with fresh mixed berries on an oak board.

No Bake Cheesecake Cups

Creamy, rich no-bake cheesecake filling on a crisp cookie crust, chilled to perfection in individual servings. These easy-to-prepare cups require no baking and are ideal for any occasion.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 10 cups
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • pinch salt optional, if using unsalted butter
  • 16 ounces full-fat cream cheese softened to room temperature
  • 1 cup granulated sugar or ¾ cup for a less sweet dessert
  • 2 teaspoons pure vanilla extract
  • zest of 1 lemon optional
  • 2 cups heavy cream very cold

Method
 

  1. In a medium bowl, combine the graham cracker crumbs with the melted butter and a pinch of salt if using unsalted butter. Stir until the crumbs are evenly moistened, resembling wet sand.
  2. Divide the crumb mixture evenly among about 8-10 individual serving cups or jars. Press the mixture firmly into the bottom of each cup to create a compact crust. Place these crusts in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer on medium speed. Continue mixing until the mixture is completely smooth and creamy, with no lumps remaining. Scrape down the sides of the bowl as needed.
  4. Stir in the vanilla extract and lemon zest (if using) into the cream cheese mixture. Mix until just combined, ensuring the flavors are well distributed.
  5. In a separate, chilled bowl, pour the very cold heavy cream. Using an electric mixer with a whisk attachment, beat the cream on high speed until soft peaks form. Be careful not to overbeat, as it can turn grainy.
  6. Gently fold half of the whipped cream into the cream cheese mixture using a rubber spatula. Use light, upward motions to maintain the airiness. Once mostly combined, fold in the remaining whipped cream until no white streaks are visible and the mixture is light and fluffy.
  7. Spoon or pipe the cheesecake filling evenly over the chilled crusts in each serving cup.
  8. Cover the no bake cheesecake cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the cheesecake to firm up and develop its full flavor.
  9. Just before serving, top your chilled cheesecake cups with your favorite garnishes such as fresh berries, chocolate shavings, or a drizzle of caramel sauce.

Notes

Ensure cream cheese is at room temperature and heavy cream is very cold for best results. Chill mixing bowl and whisk for heavy cream. Press crust firmly into cups. Allow at least 4 hours of chilling, or preferably overnight. Store covered in the refrigerator for up to 3-4 days; can be made 2-3 days in advance.