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–+ servings
Close-up of no bake cheesecake cups topped with fresh strawberries and blueberries, perfect for Fourth of July desserts.

No-Bake Cheesecake Cups for Parties

Easy no-bake cheesecake cups perfect for parties and holidays.
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Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12 cups
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter melted
For the Filling
  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
For Topping (Optional)
  • fresh berries such as strawberries, blueberries, raspberries
  • whipped cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring Cups
  • Measuring Spoons
  • 12-cup muffin tin
  • Paper liners

Method
 

  1. Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, combine graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until well combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each paper liner to form the crust.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  5. Gradually add the powdered sugar and beat until combined. Add the vanilla extract and beat until smooth.
  6. In a separate bowl, whip the heavy cream until stiff peaks form.
  7. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
  8. Spoon the cream cheese filling evenly over the crusts in the muffin cups.
  9. Cover the muffin tin and refrigerate for at least 1 hour, or until firm.
  10. Before serving, top with fresh berries or whipped cream, if desired.

Notes

These cheesecake cups can be made a day in advance and stored in the refrigerator. For a festive Fourth of July touch, you can add a few blueberries and strawberries on top.

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