Description
These Easy Cheesecake Cups are a delightful no-bake dessert featuring a creamy cream cheese and whipped cream filling layered over a graham cracker crumb crust. Perfectly portioned for individual servings, they’re simple to prepare and can be customized with your favorite toppings, making them ideal for any occasion.
Ingredients
Scale
Crust
- Graham cracker crumbs: 2 tablespoons per 9 oz cup (16 tablespoons total for 8 cups)
Cheesecake Filling
- 16 oz full fat cream cheese (2 packages, room temperature)
- 1 cup (112g) powdered sugar
- 2 cups (473 ml) heavy whipping cream
- ½ cup (56g) powdered sugar
- 1 tablespoon fresh lemon juice
- 2 teaspoons vanilla extract
Instructions
- Prepare Cup Size and Crust. Decide on the cup size you are using to determine the amount of graham cracker crumbs to place at the bottom. For 9 oz cups, use 2 tablespoons of crumbs per cup; smaller 4-6 oz cups require 1 tablespoon. I used 9 oz cups and made 8 servings.
- Add Graham Cracker Crumbs. Place the specified amount of graham cracker crumbs into the bottom of each cup to form a crust base for the cheesecake filling.
- Chill Mixing Bowl. Set a metal or glass mixing bowl in the freezer for 15 minutes; this will be used for whipping the cream.
- Beat Cream Cheese and Sugar. In a separate mixing bowl, beat the cream cheese and 1 cup of powdered sugar together using an electric mixer until smooth and creamy, about 1-2 minutes.
- Whip the Cream. Remove the chilled bowl from the freezer and add heavy whipping cream, ½ cup powdered sugar, lemon juice, and vanilla extract. Beat on medium-high until stiff peaks form, approximately 4-5 minutes.
- Combine Cream Cheese and Whipped Cream. Gently fold the whipped cream mixture into the cream cheese mixture using a low speed on the mixer for 1-2 minutes until fully combined with no visible distinction between the two.
- Fill the Cups. Transfer the cheesecake filling into a piping bag or a ziplock bag with a corner cut off, and pipe the filling into the cups, filling them about three-quarters full.
- Refrigerate. Place the filled cups in the refrigerator for 1-2 hours to set. For longer storage, cover with plastic wrap and refrigerate overnight if desired.
- Add Toppings and Serve. Before serving, top the cheesecake cups with your preferred toppings such as cherry pie filling, blueberry pie filling, fresh fruit, chocolate ganache, or crushed cookies.
Notes
- Crust Variations: Substitute graham cracker crumbs with a whole vanilla wafer, Oreo, gingersnap cookie, or use crushed versions of these cookies for variety.
- Topping Variations: Enhance your cheesecake cups with fresh berries, raspberry puree, lemon curd, sautéed apples, chocolate shavings, crushed candy bars, mint chips, or any creative toppings you like.
Keywords: easy cheesecake cups, no-bake cheesecake, individual cheesecake desserts, cream cheese dessert, graham cracker crust, homemade cheesecake cups