Cheesecake Cups

These easy no-bake cheesecake cups are the perfect individual dessert that comes together in minutes but tastes like a special treat. With a creamy, fluffy filling on a vanilla wafer base and your favorite fruit pie topping, they’re fun, festive, and totally irresistible.

Ingredient Notes

• Cheesecake Filling: Use a full-fat block of cream cheese and let it soften completely for the smoothest texture. Whipped heavy cream makes the filling light and fluffy, while a little cornstarch helps it hold its shape.
• Vanilla Wafer Base: Whole vanilla wafers make these cheesecake cups quick to assemble and soften as they sit. Replace them with graham crackers, shortbread, or Oreos for a fun twist.
• Fruit Pie Filling: Cherry, strawberry, and blueberry pie fillings are always crowd-pleasers. Mix it up with fresh berries, lemon curd, caramel, chocolate sauce, or crushed cookies.
• Toppings: Add whipped cream, lemon zest, mini chocolate chips, crushed cookies, or toasted coconut for extra color and texture, or keep them simple with just the fruit topping.
• Variations: Make mini cheesecake cups in smaller cups for dessert trays, add lemon zest to the filling for extra brightness, or skip the pie filling and top with fresh fruit just before serving.

How To Make Cheesecake Cups

1. Beat the cream cheese until smooth.
2. In a separate bowl, make whipped cream. Fold the whipped cream into the cream cheese (full recipe below).
3. Place a vanilla wafer cookie in the bottom of each cup and pipe the cheesecake into each cup.

Refrigerate for at least 1 hour. Top with your favorite fruit toppings and enjoy!

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 5 days. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

• Beat cream cheese with an electric mixer until smooth. Add powdered sugar and vanilla and beat until combined. Set aside.

• In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn the mixer onto high and beat an additional 3 to 4 minutes or until stiff peaks form. Fold whipped cream into the cream cheese mixture.

• Place one wafer on the bottom of each cup then fill with the cheesecake filling until 1″ from the top of the cup.

• Spoon the desired pie filling on top. Chill at least 1 hour and serve.

• Store individual cheesecake cups in the fridge for up to 5 days.  Freeze for up to 2 months, thaw in the fridge before serving.  Leftovers (with toppings) can be frozen. These freeze beautifully.
• Nutrition information is based on 16 servings, this will vary depending on your cup/container size.
• The cheesecake will set up a bit thicker, and the cookie will soften as it chills. Overnight is best. If you don’t have much time to chill, crush the cookie before adding it to the cups. You can use any kind of cookie at the bottom of the cup.

 
 
 
 

Calories: 243 | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 138mg | Potassium: 72mg | Fiber: 1g | Sugar: 15g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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