Print

Easy No-Bake Mini Cheesecake Cups with Fresh Berry Topping

A close-up of a berry-topped mini cheesecake with a bite taken out, showing the creamy filling and graham cracker crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these creamy, easy mini cheesecake cups without turning on your oven. They feature a buttery graham cracker crust and a rich filling, perfect for parties or a quick dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/2 cup mixed fresh berries (for topping)
  • 1 tablespoon lemon juice (optional, for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until evenly moistened.
  2. Press about 1 tablespoon of the crust mixture firmly into the bottom of each cavity in a standard 12-cup muffin tin lined with paper liners.
  3. Make the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  4. Gradually add the powdered sugar and vanilla extract, mixing until just combined and creamy. Do not overmix.
  5. Slowly mix in the heavy cream until the filling is light and fluffy.
  6. Spoon or pipe the cheesecake filling evenly over the crusts in the muffin tin cups.
  7. Chill the mini cheesecakes in the refrigerator for at least 4 hours, or until completely firm. For best results, chill overnight.
  8. Prepare the topping: Gently toss the fresh berries with the lemon juice, if using.
  9. Before serving, top each chilled mini cheesecake cup with the fresh berry mixture.

Notes

  • For a richer crust flavor, toast the graham cracker crumbs lightly before mixing with butter.
  • You can substitute vanilla wafers or shortbread cookies for the graham crackers to change the crust flavor.
  • For a make-ahead dessert, prepare the cheesecakes completely (without topping) and store them covered in the refrigerator for up to 3 days.
  • If you prefer a slightly firmer filling, add 1/4 teaspoon of gelatin dissolved in 1 tablespoon of hot water to the cream cheese mixture before adding the heavy cream.

Nutrition

Find it online: https://alchemychef.com/mini-cheesecake-no-bake-easy-recipe/