The amazing flavor of a classic cheesecake, but in these portioned out parfaits! These mini no bake cheesecake cups are super easy to make, but look super fancy. Perfect for any occasion or just a treat for yourself!
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no bake cheesecake vs classic cheesecake
When it comes to flavor, no bake cheesecake and classic cheesecake taste QUITE similar to each other. The main difference between the two is in texture.
No bake cheesecake is lighter and airier (almost like a mousse) while classic baked cheesecake is denser and firmer.
Both have their pros (neither have cons as far as I'm concerned - cheesecake in every form is delicious!). Buuuut what's nice about no bake cheesecake is that it's quicker (HUGE PLUS) and more beginner friendly.
And what's even NICER about *this* no bake cheesecake is that it looks crazy fancy but is SUPER easy to make! Plus it's in individual portions (although, I may or may not have eaten every portion... individually... myself...)
But moving on!
ingredients
To make these no bake cheesecake cups, you will need:
graham cracker crumbs
brown sugar
butter
heavy whipping cream
cream cheese
powdered sugar
lemon juice
salt
sour cream
vanilla extract
fresh berries and mint (optional - for topping)
how to make mini no bake cheesecake cups
Make the cookie layer:
1. Mix together the cookie ingredients to combine. Set aside to prep the cream cheese layer.
Make the cream cheese layer:
1. Whip cream to stiff peaks. Set aside in the fridge until ready to use.
2. Cream together cream cheese and powdered sugar until smooth.
3. Mix in remaining cheesecake layer ingredients.
4. Fold whipped cream into cream cheese mixture. Take care not to over mix!!
Layer cheesecakes!
1. Alternate layers of cookie crumbs and cream cheese filling in serving cups.
2. Chill to set before serving!
(Optional) Top each cup with some fresh fruits / mint for some pretty color!
Mimi's tips
Customize your crust. I'm the kind of gal who REALLY appreciates a THICK cheesecake crust! If you like more cheesecake filling, feel free to halve the ingredients for the crust below /or/ double the cheesecake layer ingredients for more portions.
Make sure your whipped cream is cold. Cold heavy cream whips up faster and sturdier!
Watch how much you whip the cream! It needs to reach stiff peaks, but overwhipped heavy cream will turn into butter! Super cool, but not super cool for a cheesecake.... So make sure you're not under or over whipping the cream.
Be gentle when folding the cream in. Make sure to fold the whipped cream into the cheese base gently to avoid deflating it!
storage
Keep these cheesecake cups covered in plastic wrap and stored in the fridge until ready to serve. They'll keep for up to 5 days in the fridge.
To freeze, layer the cheesecakes in freezer safe serving cups. Cover with plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
FAQs
Yesssss. I'd say this is a million times easier and more fail-proof than a classic baked cheesecake. Most cheesecake problems arise while it bakes, so this completely takes that out of the equation! This is a great recipe to start with if you're pretty new to cheesecake making - or just plain old don't want to trun on your oven.
No! Cream cheese sold in blocks is the best cheese for cheesecake because it's firmer. Cream cheese spread is softer than the blocks, making it ideal for.... well, spreading!
No. This whipped cream isn't stabilized, so it's important to use it within about 1 hour of whipping it. The sooner the better.
You can technically, but I would recommend chilling for at least 2 hours before hand. It lets the cream cheese layers set to a mousse-like consistency. The filling will be quite loose when it's first made.
No. A slow and steady chill in the fridge is best. Trying to freeze these will lead to uneven setting (the center will still be loose while the outside is near icy) and it won't be as smooth and velvety!
Check out these other recipes!
No Bake Chocolate Cheesecake
Cheesecake Bars
Chocolate Blackberry Cake with Blackberry Cream Cheese Frosting
No Bake Fruit Tart
No Bake Oreo Balls
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
Mini No Bake Cheesecake Cups Recipe
- Total Time: 2 hours 20 minutes
- Yield: 4 GENEROUS portions
Description
The amazing flavor of a classic cheesecake, but in these no bake, portioned out parfaits! These mini cheesecake cups are super easy to make, but look super fancy. Perfect for any occasion or just a treat for yourself!
Ingredients
For the cookie layers:
- 1 cup graham cracker crumbs
- 2 tablespoons light or dark brown sugar
- ¼ cup (½ stick) unsalted butter, melted and cooled slightly
For the cheesecake layers:
- ¾ cup cold heavy whipping cream
- 1 (8 ounce) block of cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon freshly squeezed lemon juice
- ¼ teaspoon salt
- 2 tablespoons full-fat sour cream
- 1 teaspoon pure vanilla extract
- fresh berries and mint (optional - for topping)
Instructions
- Make the cookie layer: In a medium sized bowl, mix together graham cracker crumbs, brown sugar, and melted butter to combine. Set aside to prep the cheesecake layer.
- Make the cheesecake layer: Add whipped cream to a large bowl. Using an electric mixer fitted with the whisk attachment, whip the cream until it reaches stiff peaks. Test by dipping your whisk in the cream and invert it. The peak should not curl over.
You can do this by hand but it's a SERIOUS workout! - Cover and chill the heavy cream until ready to use.
- In a separate large bowl, combine cream cheese and powdered sugar. Using an electric mixer fitted with the beater attachment or a wooden spoon by hand, cream together until combined and smooth.
- Add your lemon juice, salt, sour cream, and vanilla to the cream cheese mixture. Mix together until well combined.
- Gently fold your whipped cream into the cream cheese mixture until just combined. Take care not to overmix as it will deflate the cream.
- Layer your cookie mixture and cream cheese filling in your serving glasses. Top with fresh berries and mint if desired.
- Chill for 1 to 2 hours, or until the cheesecake filling has firmed up.
- Prep Time: 20 minutes
- Category: Cheesecakes
Enjoy!
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