These no-bake berry cheesecake cups made with heavy cream, cream cheese, and fresh berries are creamy and delicious.
The creamy cheesecake filling is made with homemade whipped cream and softened cream cheese, flavored with vanilla extract, and sweetened with powdered and granulated sugar. The cream cheese mixture is layered with graham cracker crumbs, fresh blueberries, and strawberries.
Save this recipe for the 4th of July, Labor Day, or whenever you need a fun red, white, and blue dessert. Try my strawberry Jell-O pie or strawberry cheesecake cups for more no-bake desserts with fresh strawberries.
Recipe Highlights
- Individual desserts: These dessert cups are perfect for when you want a grab-and-go treat that's pre-portioned.
- No-bake: No baking required.
- Simple ingredients: Heavy cream, powdered sugar, vanilla extract, cream cheese, granulated sugar, graham cracker crumbs, and fresh fruit.
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Ingredients
- Heavy Whipping Cream: Makes a rich and creamy whipped cream.
- Powdered Sugar: To sweeten the whipped cream.
- Pure Vanilla Extract: Enhances the flavor of the cream.
- Cream Cheese: For that classic cheesecake flavor. Be sure to soften the cream cheese to room temperature before assembling.
- Granulated Sugar: To sweeten the cream cheese.
- Graham Cracker Crumbs: This is the crust layer. Did you know you can buy graham cracker crumbs on the baking aisle? You can also make your own by pulsing graham crackers in a food processor or smashing them up in a gallon-size food storage bag with a rolling pin.
- Strawberries and Blueberries: Fresh and fruity topping. Swap in your favorite berries.
See the recipe card for quantities.
Instructions
WHIPPED CREAM: Add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled large mixing bowl. Using an electric mixer with chilled beaters, beat the heavy cream mixture for about 4 minutes or until stiff peaks form, gradually increasing the speed from low to medium-high.
CREAM CHEESE: In a second large mixing bowl, beat the softened cream cheese and granulated sugar with the electric mixer until it is smooth with no lumps.
RESERVE: Reserve one heaping cup of whipped cream, setting it to the side for later.
COMBINE: Fold the remaining whipped cream into the cream cheese mixture until combined.
ASSEMBLE: In six 9-ounce dessert cups, layer 1 tablespoon of graham cracker crumbs, a swirl of cheesecake filling, and about 3 tablespoons of berries. Using the remaining ingredients, repeat the layers. Top each cheesecake cup with the reserved whipped cream.
SERVE: Serve immediately or chill until ready to serve. Best enjoyed within 24 hours.
Substitutions
- Sugar: The granulated sugar can be substituted with powdered sugar and vice versa. If using a sugar substitute, I recommend liquid Stevia.
- Graham Cracker Crumbs: Substitute crushed ginger snaps, vanilla wafers, or Biscoff cookies.
- Berries: Use your favorite berries like fresh raspberries or replace them with a little berry jam or lemon curd.
Equipment
- 9 oz Clear Plastic Cups: The cups picture are 9-ounce clear plastic cups. You can find these at Party City, Target, and more. You can also use individual glasses or Mason jars.
- Hand mixer: A handheld mixer or stand mixer is needed to whip the heavy cream and beat the softened cream cheese.
- Silicone spatula: A silicone or rubber spatula is needed to fold the whipped cream into the cream cheese
- Mixing bowls: Two large mixing bowls are needed.
Storage
Store no bake cheesecake cups in an airtight container in the refrigerator. For best results, serve within 24 hours as the fruit begins to macerate over time. Macerate means that the fruit begins to soften and release its juices.
Top Tips
- Whipped cream: Use a chilled mixing bowl and chilled beaters to help your whipped cream come together faster.
- Assembly: Don't assemble the cups one at a time. Assemble all of the cups layer by layer to help you evenly distribute the ingredients.
- Mini cups: Want to make mini cheesecake cups? Split the ingredients into 12 4-ounce jars, like these mini Mason jars.
FAQ
Yes, but they are best served within 24 hours to prevent the fruit from macerating and affecting the texture.
Yes, you can replace the berries with your favorite jam. Spread the jam into an even layer.
📖 Recipe
No Bake Berry Cheesecake Cups
Ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese softened to room temperature
- ½ cup granulated sugar
- ¾ cup graham cracker crumbs
- 1-½ cups diced strawberries
- ¾ cup blueberries
Instructions
- WHIPPED CREAM: Add the heavy whipping cream, powdered sugar, and vanilla extract to a chilled large mixing bowl. Using an electric mixer with chilled beaters, beat the heavy cream mixture for about 4 minutes or until stiff peaks form, gradually increasing the speed from low to medium-high.
- CREAM CHEESE: In a second large mixing bowl, beat the softened cream cheese and granulated sugar with the electric mixer until it is smooth with no lumps.
- COMBINE: Reserve one heaping cup of whipped cream, setting it to the side for later. Fold the remaining whipped cream into the cream cheese mixture until combined.
- ASSEMBLE: In six 9-ounce dessert cups, layer 1 tablespoon of graham cracker crumbs, a swirl of cheesecake filling, and about 3 tablespoons of berries. Using the remaining ingredients, repeat the layers. Top each cheesecake cup with a large swirl of the reserved whipped cream. Serve immediately or chill until ready to serve.
Cheryl Sorenson says
I found that this recipe was too loose to be called a cheesecake and I think needed more creme cheese instead of 2 cups of whipped creme. It was more like a trifle. I substituted vanilla wafers in place of graham crackers, which worked out fine.
Very sweet and lacked the tang of a cheesecake.
Kelsey Smith says
Thanks for the feedback Cheryl, I appreciate it.
Kelsey Smith says
These red, white, and blue dessert cups are PERFECT for 4th of July! Enjoy.