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–+ servings
Close-up of no bake cheesecake cups topped with whipped cream and fresh raspberries, perfect for Fourth of July desserts.

No-Bake Cheesecake Cups for Parties

These no-bake cheesecake cups are perfect for parties and easy to make.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
For the Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, cold
For Topping (Optional)
  • fresh berries
  • whipped cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups
  • Measuring spoons
  • 12-cup muffin tin
  • Paper liners

Method
 

  1. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the powdered sugar until well combined.
  5. Stir in the vanilla extract.
  6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  8. Spoon the cream cheese filling evenly over the crusts in the muffin liners.
  9. Refrigerate for at least 30 minutes, or until firm.
  10. Top with fresh berries or whipped cream before serving, if desired.

Notes

You can use other types of cookie crumbs for the crust, such as vanilla wafers or shortbread cookies.

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