Beat the heat with refreshing No Bake Cheesecake Cups — a creamy red, white, and blue cheesecake in a cup layered with fresh strawberries and blueberries. An easy cheesecake parfait dessert made without Cool Whip.
What kind of summer person are you?
Do you chase every sunny hour outside, or do you prefer to stay cool indoors with the air conditioning and a cold treat?
I’m firmly in the latter camp. I enjoy evening walks and a little sun, but given the choice between lounging by the pool and relaxing inside, I’ll take the A/C and an ice cream cone every time.
No matter your summer style, most of us agree on one thing: we don’t want to turn on the oven when it’s hot. That’s where these no bake cheesecake cups shine — they deliver all the creamy cheesecake flavor without heating up your kitchen.
With the 4th of July coming up, these red, white, and blue cheesecake cups make a perfect, festive dessert. Fresh strawberries and blueberries layered with a light no bake cheesecake filling create an elegant and easy-to-assemble parfait.
Difference Between No Bake and Baked Cheesecake
Aside from the obvious oven difference, the main change is in the filling. Both versions start with cream cheese, but baked cheesecakes include eggs and often need a water bath to create a smooth custard-like texture.
No bake cheesecakes rely on whipped cream folded into softened cream cheese to create a light, airy filling. Many recipes use store-bought Cool Whip, but here the filling is stabilized with homemade whipped cream for a fresher taste.
This recipe is designed for minimal fuss: you can make the whipped cream and filling in the same bowl, just scrape well between steps. I also include a bit extra whipped cream so you’ll have garnish ready without repeating steps.
Ingredients For Cheesecake Cups
Here’s what you’ll need for two servings of no bake cheesecake cups:
- Graham cracker crumbs: Traditional for cheesecake crust, but you can substitute Oreo crumbs or any cookie crumbs. Use a food processor for fine crumbs.
- Butter: Melted butter binds the crust.
- Salt: A pinch enhances flavor, especially if you use unsalted butter.
- Heavy cream: Whipped into stiff peaks to thicken and lighten the filling.
- Cream cheese: Use full-fat block cream cheese at room temperature for best texture.
- Powdered sugar: Sweetens and helps stabilize the filling.
- Vanilla extract: For flavor.
Can I substitute other fruit for the berries?
Yes — these cups work well with many fruits. Try caramel apple slices, peaches, or other fresh or cooked fruit layers. If you need more servings, consider a no bake cheesecake pie or bars instead.
How To Make Cheesecake Cups
Follow these steps to assemble the no bake cheesecake cups:
1. Make the crust: Mix graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Press into the bottom of two parfait glasses or small ramekins. Chill while you prepare the filling.
2. Whip the cream: Beat cold heavy cream with a tablespoon of powdered sugar and a little vanilla until stiff peaks form. Reserve a couple tablespoons for garnish and keep the rest chilled.
3. Prepare the cream cheese base: Beat room-temperature cream cheese with the remaining powdered sugar and vanilla until smooth.
4. Combine: Fold the whipped cream into the cream cheese mixture gently until fully incorporated and light.
5. Assemble: Layer the cheesecake filling over the chilled crust, add blueberries and strawberry sauce (or fresh sliced strawberries), then repeat layers. Top with the reserved whipped cream.
6. Chill: Refrigerate at least 1 hour to let the flavors meld. Store leftovers in the refrigerator for up to 5 days.
Red, White, and Blue Cheesecake Ideas
If you’re making these for a patriotic celebration, use the white cheesecake filling, fresh blueberries for blue, and a bright strawberry sauce for red. I recommend a quick strawberry sauce instead of plain sliced strawberries for better texture and flavor contrast, but both work well.
You can also swap jam, curd, or pie filling for the fruit layer if you prefer. Make the sauce ahead of time and refrigerate until ready to assemble.
No Bake Cheesecake Cups FAQ
Lumps usually mean the cream cheese was too cold. Let it sit at room temperature until it’s soft to the touch. If needed, warm in very short microwave bursts and stir between intervals to avoid melting.
Low-fat versions contain more water and can yield a slightly watery or softer texture. Full-fat block cream cheese is recommended for best results.
Yes. They often taste better after a longer chill as the flavors meld. Prepare them 1–2 days in advance and keep refrigerated.
More Cheesecake For Two Recipes
- Cheesecake for Two (baked in ramekins)
- Small Batch Cheesecake (loaf pan)
- Air Fryer Cheesecake
No Bake Cheesecake Cups
2 servings
30 minutes
1 hour
1 hour 30 minutes
Beat the heat with No Bake Cheesecake Cups — a creamy red, white, and blue cheesecake in a cup with fresh strawberries and blueberries, made without Cool Whip.
Ingredients
- 1/4 cup graham cracker crumbs plus more for garnish
- 2 tablespoons unsalted butter, melted
- 1 teaspoon granulated sugar
- Pinch of table salt (omit if using salted butter)
- 1/4 cup cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 4 ounces (1/2 block) full-fat cream cheese, room temperature
- Fresh blueberries and strawberry sauce for layering
Instructions
- In a small bowl, mix the crumbs, melted butter, granulated sugar, and salt. Press into the bottom of two glasses or ramekins. Refrigerate while you make the filling.
- In a large mixing bowl, beat the heavy cream until it begins to thicken, about 1 minute. Gradually add 1 tablespoon powdered sugar and 1/4 teaspoon vanilla; continue beating until stiff peaks form.
- Transfer whipped cream to another bowl and reserve 2 tablespoons for garnish. Keep chilled.
- In the same mixing bowl, beat the cream cheese with the remaining 2 tablespoons powdered sugar and remaining 1/4 teaspoon vanilla until smooth. Scrape down the bowl.
- Fold the whipped cream into the cream cheese mixture until fully incorporated and light.
- Layer some cheesecake filling over each chilled crust, add blueberries and strawberry sauce, then finish with more cheesecake and fruit layers.
- Garnish with the reserved whipped cream. Refrigerate at least 1 hour before serving. Store leftovers in the refrigerator for up to 5 days.
Notes
- Try mini no bake cheesecakes, no bake cheesecake bars, or a no bake blueberry cheesecake for variations.
- Use strawberry jam, blueberry jam, pie filling, or curd for different fruit layers if you prefer.
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First published June 23, 2016