No-Bake Mini Cheesecake Cups with Berry Topping
Make easy, individual mini cheesecakes without baking. These bite-sized desserts use a simple graham cracker crust and a creamy filling, topped with fresh berries.
- Prep Time: 20 min
- Cook Time: 0 min
- Total Time: 4 hr 20 min
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar (for crust)
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1 cup mixed berries (strawberries, blueberries, raspberries)
Instructions
- Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Mix until the crumbs are evenly moistened.
- Press about 1 tablespoon of the crumb mixture firmly into the bottom of each cup in a standard 12-cup muffin tin lined with paper liners.
- In a separate bowl, beat the softened cream cheese until smooth.
- Gradually beat in the powdered sugar and vanilla extract until fully combined.
- In a small bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the cheesecake filling evenly over the crusts in the muffin cups.
- Refrigerate the mini cheesecakes for at least 4 hours, or until firm.
- Before serving, top each mini cheesecake cup with mixed berries.
Notes
- For a New York Style variation, you can bake these. Bake at 325°F for 15-18 minutes, then cool completely before topping.
- If you do not have paper liners, lightly spray the muffin tin cups with non-stick spray.
- You can substitute the berry topping with caramel sauce or chocolate ganache for different flavors.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22
- Sodium: 190
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 26
- Fiber: 1
- Protein: 4
- Cholesterol: 55
