Milly Gaines
No-bake cheesecake cups are a delicious, easy-to-make dessert that can be prepared in advance and stored in the fridge. They are perfect for portion control and can be made healthier by substituting some ingredients with healthier alternatives. For example, using Greek yogurt instead of regular yogurt increases the protein content and helps the cheesecake set better. They can be made in individual cups, as mini cheesecakes, or as one large serving. The cups can be made of plastic, glass, or ceramic ramekins, and the crust can be made with graham crackers, Biscoff cookies, or a healthier nut base such as pecans. The filling is typically made with cream cheese, honey, and vanilla extract, and can be sweetened with sugar or Truvia. Fresh fruit such as strawberries, raspberries, or peaches can be added for a healthier option.
| Characteristics | Values |
|---|---|
| Ease of making | Easy to make |
| Taste | Creamy, smooth, tangy, sweet, bursting with flavor |
| Ingredients | Cream cheese, Greek yogurt, honey, lemon juice, vanilla extract, coconut oil, coconut sugar, pecans, oats, dates, berries, jam, fruit, chocolate chips, condensed milk, butter, graham crackers/crumbs, Biscoff cookies, salt, whipped cream, maraschino cherries |
| Nutritional value | High protein, low sugar, lower calories |
| Dietary restrictions | Can be made dairy-free, gluten-free, and sugar-free |
| Make-ahead | Can be made 12 hours to a few days in advance |
| Storage | Store in the fridge for up to 3-5 days in airtight containers |
| Serving size | Makes 4-6 cups per batch, depending on cup size |
| Serving suggestions | Serve in plastic cups, clear party cups, elegant glass tumblers, or small ceramic ramekins |
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Crust ingredients
A no-bake cheesecake is a perfect dessert for a hot summer day. The crust is an important part of the cheesecake, providing a base for the creamy cheesecake filling.
For a healthier option, a nut base works well, and pecans are a great choice as they are heart-healthy and contain antioxidants and anti-inflammatory properties. To make a pecan crust, pulse or blend the pecans with dates and oats until the mixture is sticky and crumbly. You can also add coconut sugar instead of regular sugar for a healthier option that is lower in fructose and good for gut health.
If you prefer a more traditional crust, a graham cracker crust is a classic option. To make a graham cracker crust, combine graham cracker crumbs with melted butter and sugar in a medium mixing bowl. You can also add a little coconut oil to help bind the crust together. If you are making crumbs from whole crackers, use a food processor or blender to achieve an even and fine crumb consistency.
Once you have prepared your chosen crust ingredients, press the mixture into your desired cups or dishes. For a mini cheesecake, use a muffin tin with cupcake liners, adding about 1 heaping tablespoon of the crust mixture to each cup. Press the mixture down firmly and evenly to form the bottom crust, using fingers dipped in water if needed.
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$25.92
Filling ingredients
For the filling, you can use a combination of cream cheese, Greek yoghurt, honey, lemon juice, and vanilla extract. If you want to make it vegan, use non-dairy yoghurt and vegan cream cheese. If you want to make it healthier, use reduced-fat cream cheese and Greek yoghurt, and swap the honey for Truvia sugar or coconut sugar.
To make the filling, beat the cream cheese until smooth, then add in the other ingredients and mix until well combined and creamy. If you want to make lemon cheesecake cups, add lemon juice and lemon zest to the filling. If you want to make strawberry cheesecake cups, add a layer of chopped strawberries.
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Toppings
The great thing about no-bake cheesecake cups is that you can make them your own by adding whatever toppings you prefer. If you're serving them right away, you can top them with whipped cream and a maraschino cherry, or strawberry sauce, fresh fruit, or even chopped chocolate chips. You can also make lemon cheesecake cups by adding lemon juice and zest to the cheesecake layer mixture and garnishing with a sprinkling of lemon zest.
If you want to make the no-bake cheesecakes ahead of time, wait until the last minute to add toppings like jam, caramel, or fruit. You can also serve them with a heavy cream topping or Cool Whip.
For a healthier option, use unsweetened condensed milk and omit the sugar from the crust.
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Make-ahead tips
Making no-bake cheesecake cups is a great make-ahead option, as you can prepare the dessert in advance and store it in the fridge until you are ready to serve. Here are some tips to make ahead of time:
Make the Crust:
Line your muffin cups with cupcake liners. Prepare the crust mixture by mixing the base ingredients (such as nuts, dates, oats, or graham cracker crumbs) in a food processor until sticky and crumbly. Press the crust mixture into the bottom of each cup, using your fingers dipped in water if needed. You can make this crust layer a day or two in advance and store it in the fridge, wrapped in plastic wrap, to save time.
Prepare the Filling:
The filling for no-bake cheesecake cups can be made ahead of time as well. In a separate bowl, beat the cream cheese until smooth, and then add in other ingredients like Greek yogurt, honey, lemon juice, vanilla extract, or condensed milk. Mix until the filling is well combined and creamy. It is best to use the filling within 36 hours, as it will stay fresh and bright. However, it can be stored in the fridge for up to 3-5 days.
Assembly and Storage:
After assembling the cheesecake cups by adding the filling to the crust, place them in the freezer for an hour or the refrigerator for about 3 hours to set. If you are not serving them immediately, wrap each individual cheesecake cup in plastic wrap and store them in the fridge. Add toppings like whipped cream, maraschino cherries, or fresh fruit just before serving for the best presentation and texture. Enjoy your delicious and creamy no-bake cheesecake cups!
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Variations
The no-bake cheesecake cups can be made in a few different ways, with various toppings and crusts.
For the crust, you can use graham crackers, Biscoff cookies, or a healthier option of pecans, oats and dates. For a gluten-free option, use gluten-free crackers or cookies. The crackers or cookies can be processed into crumbs and mixed with melted butter and sugar, or coconut oil and honey, to bind the crust.
The filling is typically made with cream cheese, but you can use reduced-fat or vegan cream cheese for a healthier option. To sweeten the filling, add honey, powdered sugar, or condensed milk. Greek yogurt is also used to add protein and tanginess to the cheesecake mixture.
For toppings, you can add whipped cream, maraschino cherries, strawberry sauce, fresh fruit, or chocolate chips. To make it extra special, add a heavy cream topping or Cool Whip. For a fruity twist, add lemon juice and zest to the cheesecake mixture, or tinned peaches, or strawberries with the chopped crust and cheesecake layers.
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Frequently asked questions
You will need cream cheese, greek yogurt, honey, lemon juice, vanilla extract, coconut oil, and granulated sugar.
Combine graham cracker crumbs with melted butter or coconut oil and sugar in a medium mixing bowl. If you are making crumbs from whole crackers or cookies, use a food processor to achieve an even and fine crumb consistency.
Beat the cream cheese until smooth with an electric mixer. Add honey, lemon juice, and vanilla extract. Continue to mix, scraping down the sides of the bowl to incorporate all the ingredients well.
Start with a small layer of the cheesecake batter, followed by half the graham cracker crumbs. You can add a layer of fruit like strawberries, raspberries, or peaches at this point. Add another layer of the cheesecake batter and smooth the tops with your fingers dipped in water.
These cheesecake cups will last in the fridge for up to 3-5 days in airtight containers.
