Whip up this easy, super creamy filling and make the cutest no-bake cheesecake cups (or bowls!). Made with 5 simple ingredients, this is the perfect summer treat.
No-Bake Cheesecake Cups (or bowls!)
Whip up this easy, super creamy filling and make the cutest no-bake cheesecake cups (or bowls!). Made with simple ingredients, this is the perfect summer treat.
Filling makes about 2 cups total, which will yield 4 individual cups or 4 shallow cereal-sized bowls (or even more shot-sized glasses!).
Cream Cheese Filling
- ½ cup heavy whipping cream (or 1 cup of store-bought whipped cream) *Heavy whipping cream is sold in a carton or bottle (similar to milk) and is different than a tub of whipped cream.
- 8 ounces cream cheese softened (buy in block form, not the "spread" in the tub)
- 1 tablespoon vanilla extract
- 2 tablespoons fresh lemon juice
- Pinch of salt (optional)
- 1 ¼ cups powdered sugar
- ¾ cup graham cracker OR Oreo crumbs (this is about 12 graham cracker squares or 15 Oreos)
- 3 tablespoons unsalted butter melted
- lemon zest, sliced strawberries, raspberries, blueberries, oreo crumbs, etc.
Before you begin! If you make this, will you do me a huge favor and leave a review and rating letting me know how you liked this recipe? This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Mix graham cracker or Oreo crumbs with melted butter. Evenly disperse the crumb mixture into 4 small cups or 4 cereal-sized bowls (this will be roughly 3 tablespoons of crumbs in each one). Press down until firm and set aside.
(Skip this step if using store-bought whipped cream)
Using an electric mixer, beat heavy whipping cream on high speed until stiff peaks form (for me, this is about 1 minute on Level 10 of my Kitchenaid stand mixer). Set aside.
In a separate bowl, beat softened cream cheese for about 1 minute until smooth and creamy. Mix in vanilla extract, lemon juice, and salt.
Slowly add powdered sugar and mix until combined.
With a spatula, gently fold whipped cream into cream cheese mixture until incorporated and creamy.
Evenly disperse mixture into 4 small cups or 4 cereal-sized bowls (about 1/2 cup in each one). For a cleaner presentation, scoop the filling into a ziploc bag and then "pipe" it in the cup or bowl. Use a spoon or spatula to smooth the top.
Refrigerate for at least 30 minutes to help the filling firm up a little bit, then serve with desired toppings.
Note that the filling is on the creamier side, it's not as "firm" as a baked cheesecake.
Last Step! Please leave a review and rating letting me know how you liked this recipe! This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Filling makes about 2 cups total, which will yield 4 individual cups or 4 shallow cereal-sized bowls (each with 1/2 cup filling and about 3 T crust).
What might be a good substitute for lemon juice here? Thank you :)
Very easy to make! I ran to the kitchen as soon as I seen her video! This is delicious! Definitely a party pleaser!
marissa miller says
when I tell you I ran to the kitchen to make these. cheesecake is my favorite and no one else eats it, so this is the perfect recipe for single serving cheesecakes. YUM! thanks for sharing this delicious recipe!