Go Back
+ servings

Easy No-Bake Cheesecake Cups

These Easy No-Bake Cheesecake Cups with layers of creamy cheesecake filling, a cookie crumb crust and fresh fruit topping are a quick, versatile, and delicious dessert that everyone will love!
Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Servings: 4
Calories: 584kcal
Author: Michelle / Now Cook This!

Ingredients

  • 2 tablespoons butter
  • 30 vanilla wafer cookies, enough to make about 1 cup of crumbs, add more or less as needed
  • 8 ounces cream cheese (block-style), softened
  • 3 tablespoons sugar
  • ½ cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 cup Cool Whip or Truwhip, thawed
  • fresh strawberries, hulled and sliced (I use 1 large strawberry per cup)
  • fresh blueberries, I use about 8 per cup

Instructions

  • Melt the butter in a small saucepan over low heat; remove from heat.
  • Place the vanilla wafer cookies in a food processor and pulse to make fine crumbs. You want to end up with about 1 cup of crumbs; 30 wafers should get you there, but you may need a few more or less depending on the brand you buy. If you don't have a food processor, put the cookies in a Ziploc bag and crush them with a rolling pin, measuring cup, pot, etc.
  • Add the cookie crumbs to the melted butter and stir until well-combined; set aside.
  • In a large bowl, beat the cream cheese, sugar, heavy cream, and vanilla extract with an electric hand mixer until smooth (or you could use an electric stand mixer). If you don't have an electric mixer, you can beat it by hand.
  • Fold in the Cool Whip (or Truwhip) until well-combined.
  • Evenly divide the cookie crumb mixture among 4 small glasses (I use 12-ounce glasses).
  • Evenly divide the cream cheese mixture among the glasses.
  • Top each with sliced strawberries and blueberries.
  • Serve immediately or cover and refrigerate until ready to serve.

Recipe Notes

  • When making these in advance, don't make them too far in advance. After a while, the fruit will start to release some of its juice and the filling will begin to make the crust soggy. I recommend making these just a few hours ahead and definitely no longer than a day.
  • These cheesecake cups are very versatile! You can change things up by varying the fruit topping, adding flavored extracts, citrus zest, cocoa, peanut butter, etc. to the filling, or you could use graham crackers or other cookies for the crust.  
  • If you would rather a smaller serving size, you could divide everything between 8 4-ounce mason jars for mini-cups!
Tried this recipe? I'd love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!