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

No Bake Cheesecake Cups

Easy no-bake cheesecake cups perfect for parties and holidays.
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Prep Time 20 minutes
Total Time 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
  • 2 packages cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream whipped to stiff peaks
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, granulated sugar, and melted butter. Mix until well combined.
  3. Press about 1 tablespoon of the crumb mixture into the bottom of each paper liner.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
  5. Add the powdered sugar and vanilla extract to the cream cheese mixture. Beat until combined and smooth.
  6. Gently fold in the whipped heavy cream until just combined. Do not overmix.
  7. Spoon the cream cheese filling evenly over the crust in each liner.
  8. Chill in the refrigerator for at least 30 minutes, or until firm.
  9. Before serving, top with fresh berries and whipped cream, if desired.

Notes

You can substitute other cookies for the graham crackers, such as vanilla wafers or shortbread cookies.

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