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!).

Course Dessert

Keyword easy cheesecake recipe, no bake cheesecake cups

Prep Time 15

Chilling 30

Total Time 45

Servings individual cups or bowls

Calories 599kcal

Author Melissa Rose

Ingredients

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

Crust Layer

¾ cup graham cracker OR Oreo crumbs (this is about 12 graham cracker squares or 15 Oreos)
3 tablespoons unsalted butter melted

Optional toppings:

lemon zest, sliced strawberries, raspberries, blueberries, oreo crumbs, etc.

Instructions

Mix graham cracker OR Oreo crumbs (¾ cup) with melted unsalted butter (3 tablespoons). 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 (½ cup) 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 (8 ounces) for about 1 minute until smooth and creamy. Mix in vanilla extract (1 tablespoon), lemon juice (2 tablespoons), and a pinch of salt.
Slowly add powdered sugar (1 ¼ cups) 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 ½ 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.

Notes

Filling makes about 2 cups total, which will yield 4 individual cups or 4 shallow cereal-sized bowls (each with ½ cup filling and about 3 T crust).

Nutrition