Cheesecake Cups
These No-Bake Cheesecake Cups are creamy, simple, and irresistibly delicious. They are the perfect individual dessert when you need something easy, elegant, and guaranteed to impress.
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Servings: 4 servings
Calories: 791kcal
Equipment
- Food Processor
Ingredients
- 5 Tbsp unsalted butter, melted
- 1 cup graham cracker crumbs, about 12 graham crackers or biscoff crumbs
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberry pie filling
Instructions
- In a medium bowl, stir together 1 cup graham cracker crumbs and melted 5 Tbsp unsalted butter.
- Divide the mixture evenly between jars or cups and press firmly into the bottom. I made 4 large servings in 8 oz cups but you can also make 8 small servings in 4 oz cups. Set aside.
- In a medium bowl, whip 1 cup heavy whipping cream to stiff peaks. Set aside.
- In a separate large bowl, beat the softened 8 oz cream cheese until smooth and lump-free.
- Add ½ cup granulated sugar and 1 tsp vanilla extract and beat again until fully combined and creamy.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture in two additions.
- Spoon or pipe the cheesecake filling over the crusts, and smooth out the tops.
- Refrigerate for at least 2 hours until set, then spoon strawberry pie filling over each cup. Serve and enjoy!
Video
Notes
Recipe copyright The Domestic Spoon. For educational or personal use only.
- Graham cracker crumbs: You could also use biscoff crumbs or crushed oreos (I’d recommend golden!).
- Cream cheese: I don’t recommend using reduced fat as it isn’t as solid as full fat.
- Heavy whipping cream: You could also use a pre-made whipped cream like cool whip, but it will have a sweeter taste.
- Strawberry pie filling: Use whatever brand you prefer. You can also make your own jam to use as a topping. You can also use a different fruit topping like cherry or blueberry.
- It’s a good idea to make room in your refrigerator before you get started! These cups need to chill.
- Use fully softened cream cheese to avoid lumps and create a smooth, creamy filling.
- It’s important to whip the cream to stiff peaks so the cheesecake filling holds its shape and sets properly. Be sure your whipped cream is cold before you begin! If your whipped cream doesn’t hold its shape, keep whipping.
- Fold the whipped cream in gently using a spatula to keep the filling light and airy.
- Press the crust firmly into the cups so it holds together when serving.
- Chill for at least 2 hours before topping to give your cream cheese a chance to firm up–otherwise your topping may fall into the cheesecake rather than stay on top!
- You can fill your cups with the cheesecake filling by spooning it in but I think the cups turn out much prettier when I pipe in the filling using a piping bag and frosting tip.
- Don’t be tempted to chill these in a freezer. Freezer temperatures will cool the edges much faster than the center, leaving you with a potentially squishy center.
Nutrition
Serving: 1serving | Calories: 791kcal | Carbohydrates: 63g | Protein: 7g | Fat: 57g | Saturated Fat: 34g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 349mg | Potassium: 175mg | Fiber: 1g | Sugar: 46g | Vitamin A: 2073IU | Vitamin C: 13mg | Calcium: 129mg | Iron: 1mg
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