No-Bake Cheesecake Cups - These individual cheesecakes feature a graham cracker crust topped with a luxuriously smooth and tangy cream cheese filling, all without turning on the oven. Setting in the refrigerator gives them a perfect, sliceable texture. They are ideal for portion control and easy serving at parties.

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No-Bake Cheesecake Cups - I used to think no-bake desserts were just for hot summers, until I brought these to a potluck in December. Everyone raved about the creamy texture—no one missed the oven! The 4-hour chill time is the real secret; it lets the flavors meld perfectly. Now I keep a batch in my fridge for unexpected guests or sudden cravings. It's the dessert that taught me patience pays off in texture.

Dietary Notes

✓ No Oven Needed
✓ Make-Ahead Dessert
✓ Individual Portions
✓ Crowd-Pleasing

♥

Why You'll Love This

No Heat Required: Perfect for summer or hot kitchens.
Creamy Texture: Gelatin sets the filling perfectly.
Portion Control: Individual servings simplify serving.
Endless Toppings: Customize with fruit, caramel, or chocolate.

No-Bake Cheesecake Cups

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 240

🔥 Cook Time: 0min

🥨 Yield: 6

🍞 Method: No-Bake

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

1 ½ cups graham cracker crumbs
6 tbsp unsalted butter, melted
⅓ cup granulated sugar
16 oz cream cheese, softened
1 cup heavy cream
1 tsp pure vanilla extract
1 tbsp lemon juice

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✏️

Graham cracker crumbs Fine crumbs pack into a firm crust. If crumbs are coarse, pulse briefly so the base holds clean spoonfuls and slices.
Unsalted butter, melted Butter binds the crust for a sturdy cheesecake cup. If the crust feels dry, add 1-2 tbsp more until it presses firmly.
Granulated sugar Sugar sweetens both crust and filling. Taste before chilling because cold cheesecake tastes slightly less sweet.
Cream cheese, softened Full-fat cream cheese gives thick, smooth, creamy texture. Softened cream cheese prevents lumps and makes a velvety no-bake filling.
Heavy cream Whipped cream adds airy, mousse-like structure. Use cold cream and fold gently to keep volume for stable cheesecake cups.
Pure vanilla extract Vanilla adds bakery aroma and rounds out tangy cream cheese flavor. Use pure vanilla for the cleanest taste.
Lemon juice A little lemon brightens flavor and balances sweetness. It also helps the cheesecake taste fresh instead of heavy.

list_alt Instructions

1

Mix graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a bowl until combined. Press ¼ cup of mixture firmly into the bottom of each serving cup or jar.
2

Using an electric mixer, beat the softened cream cheese and remaining sugar on medium speed until completely smooth, about 2 minutes - no lumps.
3

Add vanilla extract and lemon juice to the cream cheese mixture. Beat until combined.
4

In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.
5

Gently fold the whipped cream into the cream cheese mixture in three additions - this keeps the filling light and airy.
6

Divide the filling evenly among the prepared cups, smoothing the tops. Cover and refrigerate for at least 4 hours, or overnight, until completely set.
7

Add desired toppings just before serving.

Nutrition Facts

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Calories 420

Protein 5g

Carbs 30g

Fiber 1g

Sugar 22g

Fat 32g

Sodium 280mg

Potassium N/A

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Serving Suggestions

Serve chilled directly in the cups or jars. Top with fresh berries, a dollop of whipped cream, chocolate shavings, or a fruit compote just before serving. For a professional touch, pipe the whipped cream using a star tip and garnish with a mint leaf.

How to Store?

Store covered in the refrigerator for up to 5 days. If topping with fresh fruit, add it just before serving to prevent sogginess. These cups can be frozen for up to 1 month; thaw overnight in the refrigerator before serving. The texture may be slightly denser after freezing.

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