I have such a soft spot for cheesecake. The creamy filling, the crumbly crust, that rich and slightly tangy flavor—it’s just perfect. But sometimes, turning on the oven feels like too much, especially in the warmer months or when I want a quick dessert fix. That’s where these No Bake Cheesecake Cups come in. They’re creamy, dreamy, and incredibly easy to make. Plus, they come together in cute little cups that are perfect for sharing… or not sharing at all. (No judgment here!)

These no bake cheesecake cups are everything I love in a dessert: simple, delicious, and a little fancy without the fuss. You can dress them up with fruit, chocolate, or caramel—or keep them plain and let the cheesecake shine. Either way, I promise they’ll disappear fast.

Why You’ll Love These Cheesecake Cups

No oven needed – No baking, no water bath, no stress.
Perfect for parties – Serve them in small jars, cups, or glasses for a cute, single-serve dessert.
So creamy and rich – They taste like classic cheesecake, just lighter and fluffier.
Customizable – Add any toppings you love: fresh berries, chocolate chips, crushed cookies, or even lemon curd.
Make-ahead friendly – You can prep them in advance and keep them chilled until it’s time to serve.

What You’ll Need to Make Them

These are made with simple, everyday ingredients. Nothing fancy here—just good stuff that comes together like magic.

For the crust:

1 cup graham cracker crumbs (or digestive biscuits)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

For the filling:

8 oz (225g) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice (optional, but adds a nice tang)
1 cup heavy cream, cold

For topping (totally optional, but fun!):

Fresh berries (strawberries, raspberries, blueberries)
Fruit compote or jam
Chocolate shavings or syrup
Crushed cookies
Whipped cream

How to Make No Bake Cheesecake Cups

These come together in just a few steps. You can easily whip them up in under 30 minutes—then just chill until they’re firm and ready.

Make the crust:

In a bowl, mix graham cracker crumbs and sugar.
Add melted butter and stir until everything looks like wet sand.
Spoon a few tablespoons of the crust mixture into the bottom of each cup or jar.
Press it down gently with the back of a spoon or your fingers.
Pop the cups in the fridge while you make the filling.

Make the cheesecake filling:

In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar, vanilla extract, and lemon juice. Mix until well combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Spoon or pipe the cheesecake filling over the crusts in each cup.

Chill and top:

Cover the cups and place them in the fridge for at least 2 hours, or until set.
When ready to serve, top with your favorite toppings—fresh fruit, jam, whipped cream, you name it.

How I Like to Serve These

One of my favorite things about this recipe is how cute and customizable it is. You can serve the cheesecake in little mason jars, wine glasses, plastic cups for parties, or even espresso mugs for something fun and different.

I personally love topping them with a spoonful of strawberry jam and a fresh berry or two. Sometimes, I’ll crush a few Oreos and sprinkle them on top for a cookies-and-cream twist. And when I’m feeling extra indulgent? A drizzle of salted caramel does the trick.

If I’m serving guests, I love to set up a little DIY cheesecake bar—just lay out all the toppings and let everyone build their own cup. It’s always a hit!

Tips for Perfect No Bake Cheesecake Cups

Use room temperature cream cheese – This helps the filling blend smoothly without any lumps.
Don’t overmix the whipped cream – Fold it gently into the cream cheese to keep the texture light and fluffy.
Chill for at least 2 hours – Or longer if you can. The colder they are, the firmer they’ll be.
Make ahead – These are perfect for prepping the night before a party or get-together.
Add a little lemon juice – Just a touch really brightens up the flavor.

Storing Your Cheesecake Cups

You can store these in the fridge for up to 4 days, covered. If you’re using cups with lids or jars, that’s even better—it keeps them nice and fresh. I don’t recommend freezing them, since the texture changes, but honestly… they’ll be gone long before that’s a problem!

If you’re prepping for an event or holiday, you can easily make a dozen in one batch and keep them chilled until showtime. They hold up beautifully and look adorable all lined up in the fridge.

A Sweet Little Treat with Big Flavor

There’s something so comforting about a creamy dessert you can eat with a spoon. These No Bake Cheesecake Cups bring all the flavor of a rich cheesecake but with way less work and zero oven time. Every time I make them, I’m reminded that simple desserts really can be the best desserts.

They’re perfect for summer picnics, baby showers, birthday parties, or just those random days when you need a little something sweet. And the best part? You can totally make them your own with different toppings and flavors.

So next time you’re craving cheesecake but don’t want to bake, give these a try. I think you’ll love how easy they are—and how fast they disappear!