No Bake Cherry Cheesecake Cups are an easy individual dessert with a buttery graham cracker crust, creamy no-bake cheesecake filling and sweet cherry pie filling on top. They take just 10 minutes to prep with no oven needed, making them perfect for parties, BBQs, and holidays.
No Bake Cherry Cheesecake Cups Recipe
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Cheesecake is one of our all-time favorite desserts, but we don't always have time for a water bath and hours of baking. These no-bake cups give us that creamy cheesecake fix with almost no effort, and nobody would ever guess how easy they are. Our Cookie Dough Cheesecake Bars and No Bake Oreo Cheesecake Cups are two of our personal favorite, and more popular recipes!
They're our go-to dessert for summer BBQs and holiday get togethers because they can be made ahead and everyone gets their own perfect little portion. No slicing, no mess, and they always look so pretty on the dessert table!
What are No Bake Cherry Cheesecake Cups
No bake cheesecake is a cheesecake that sets in the fridge instead of baking in the oven. Cream cheese is whipped with powdered sugar and vanilla, then whipped cream (or Cool Whip) is folded in for a light, mousse-like texture. The filling is layered over a graham cracker crust and topped with cherry pie filling. Making them in individual cups means they set faster, are easy to serve and look so pretty on a dessert table!
More Simple Sweets
- Pumpkin Spice Cookies with Cream Cheese Frosting
- Homemade Strawberry Toaster Strudel
- Toffee Whipped Shortbread Cookies
- Sugar Cookie Rice Krispie Treats
Ingredients
- Cherry Pie Filling - the classic cheesecake topping! A can of cherry pie filling makes this a super quick and easy recipe. You can also use blueberry pie filling, strawberry, or lemon pie filling!
- Cream Cheese - ensure the cream cheese is at room temperature to avoid any lumps.
- Whipped Cream or Cool Whip - folded into the cream cheese to make the filling light and fluffy.
- Sugar and Butter - mixed with the graham cracker crumbs to make the crust hold together.
- Graham Cracker Crumbs - the base of the classic buttery crust. You can use store-bought crumbs or crush whole graham crackers in a food processor.
- Icing Sugar - sweetens the filling and dissolves easily so the filling stays smooth and not gritty.
- Vanilla Extract and Lemon Juice (optional) - vanilla adds sweetness and a squeeze of fresh lemon juice gives it that classic tangy cheesecake flavor.
How to Make No Bake Cherry Cheesecake Cups
Full Printable Recipe at Bottom of page
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until the crumbs are evenly combined and hold together when pressed.
- Evenly divide the graham cracker crust between 12 ramekins or serving cups. Use a spoon or the bottom of a shot glass to press the crust down into an even layer. Transfer the cups to the fridge to chill while you prepare the cheesecake filling.
- In a medium bowl, beat the softened cream cheese with a hand mixer for about 30 seconds, until smooth. Add the icing sugar, vanilla and lemon juice (if using). Beat for 1–2 minutes, until smooth with no lumps.
- Add the whipped cream (or Cool Whip) and gently fold it in with a spatula until fully combined.
- Remove the cups from the fridge. Divide the filling evenly among the 12 cups, about ⅓ cup each, and smooth the tops with the back of a spoon. You can also spoon the filling into a piping bag or large Ziploc bag with the corner cut off, and pipe it in.
- Top each cup with about 2 tablespoons of cherry pie filling. Refrigerate the cups for 1 hour or overnight, or until the filling is set and firm. Serve and Enjoy!
Tips for the Best Cups
- Cream Cheese - it is important to ensure that the cream cheese is softened at room temperature. You can leave it on the counter while you prepare the other ingredients so that it softens up. If you use cream cheese straight out of the fridge it will be lumpy when you prepare the cheesecake filling.
- Flavor Variations - the fun part about this recipe is that you can use any flavor of pie filling you like. For example, blueberry pie filling, strawberry rhubarb, lemon, and more. You can even swap the graham cracker crust for a flavored Oreo that pairs with the pie filling such as Golden Oreos, Mint Oreos, Peanut Butter Oreos or seasonal Oreos for a fun festive twist.
FAQ
Store covered in the fridge for up to 3-4 days. You can also freeze the cheesecakes following the below freezing FAQ.
Cheesecakes stored in a freezer safe container can be frozen for up to 3 months. Thaw in the fridge overnight before serving.
Yes, you can fully prepare the cheesecakes and store them covered in the fridge up to 2-3 days in advance. You can also freeze them and thaw them in the fridge overnight before serving.
Yes! Blueberry, strawberry, lemon, or any of your favorite fruit pie fillings work.
Yes, use 2 cups of whipped cream or about half a tub of Cool Whip. Gently fold it in so the filling stays light and fluffy.
Make sure the cream cheese is softened to room temperature (don't microwave it), fold in the whipped topping gently, and give the cheesecake at least 1 hour to chill or the full 3-4 hours to set.
More Easy Treats
- Gingerbread Cheesecake Bars
- Caramel Apple Cheesecake Dip
- Cannoli Dip
- Mocha Brownie Trifles
- Strawberry Shortbread Bars
Enjoy!
- Sab
No Bake Cherry Cheesecake Cups
Ingredients
For the crust
- 2 ¼ cup graham cracker crumbs
- ¼ cup sugar (granulated white sugar)
- 1 stick unsalted butter (melted, ½ cup)
For the cheesecake
- 8 ounces cream cheese (1 brick, at room temperature)
- ½ cup icing sugar (also called powdered sugar or confectioners sugar)
- 2 cups whipped cream (or 2 cups Cool Whip, 1 packet prepared Dream Whip )
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional)
- 1 can cherry pie filling (21 ounces)
Instructions
- In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter until the crumbs are evenly combined and hold together when pressed.
- Evenly divide the graham cracker crust between 12 ramekins or serving cups. Use a spoon or the bottom of a shot glass to press the crust down into an even layer. Transfer the cups to the fridge to chill while you prepare the cheesecake filling.
- In a medium bowl, beat the softened cream cheese with a hand mixer for about 30 seconds, until smooth. Add the icing sugar, vanilla and lemon juice (if using). Beat for 1–2 minutes, until smooth with no lumps.
- Add the whipped cream (or Cool Whip) and gently fold it in with a spatula until fully combined.
- Remove the cups from the fridge. Divide the filling evenly among the 12 cups, about ⅓ cup each, and smooth the tops with the back of a spoon. You can also spoon the filling into a piping bag or large Ziploc bag with the corner cut off, and pipe it in.
- Top each cup with about 2 tablespoons of cherry pie filling. Refrigerate the cups for 1 hour or overnight, or until the filling is set and firm. Serve and Enjoy!
Nutrition
Ana says
Love these and have tried different flavour pie filling. Always a big hit.