Individual No Bake Cheesecakes
Apr 12, 2025
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If you need a dessert that’s creamy and totally fuss-free, these No Bake Cheesecakes are a fantastic option. They come together in less than 30 minutes – plus time to set – and require no oven or stovetop, so you won’t have to heat up the kitchen. That means they’re great for spring and summer barbecues, picnics or casual gatherings with friends.
These No Bake Cheesecakes have all of the elements of a baked cheesecake, including the flexibility to top them with whatever fresh berries or toppings you like.
Reasons to Love Mini No Bake Cheesecakes
- No oven needed – They’re great for warm days or when you just want an easy treat.
- Single-serve sized – Served in cups or 6-ounce jars, they’re perfectly portioned for parties and picnics.
- Make-ahead friendly – You can chill these overnight or make the cheesecake portion up to 2 days in advance. Make the fruit topping when you’re ready to serve.
- Fresh and fruity – A berry jam or preserve adds a glossy topping, so you don’t have to cook down fruit.
How to Make No Bake Cheesecakes
- Start with the crust – Stir melted butter and graham cracker crumbs until evenly coated. Divide into serving jars or cups and press to set. Use the flat bottom of a smaller glass to pack the crust evenly.
- Make the cheesecake filling – In a large bowl, beat together softened cream cheese with powdered sugar until smooth and free of lumps. Sift the powdered sugar to make quick work of this process. Add in vanilla and lemon zest and combine.
- Whip and fold in cream – In a stand mixer of a separate bowl, whip the heavy cream until stiff peaks form, then fold it half at a time into the rest of the cheesecake filling. This will create a mousse-like texture that makes the dessert light and airy.
- Divide the filling – Use a piping bag to evenly distribute the cheesecake filling onto the crust in each serving dish. If you use jars, the lids can help with ease of transfer to outdoor events.
- Let cheesecakes set – Put the prepared individual no bake cheesecakes in the refrigerator, covered, until ready to serve. They will set in an hour, but you can make them up to 2 days in advance.
- Top with fruit – Stir together jam and water to create a glaze. Toss in fresh fruit to combine. Spoon the fruit onto the chilled cheesecakes just before serving. Enjoy!
Tips & Variations
- Switch up the fruit – Raspberries, blackberries or fresh pineapple all work well. Match the jam or preserves flavor to the fruit combination you choose.
- Topping alternatives – Skip the fruit and top these cheesecakes with chocolate or caramel sauce, crushed up cookies or chocolate chips. You can also skip the topping all together and just dig into the cheesecake for a citrus-forward bite.
- Change the crust – If graham crackers aren’t your thing, use crushed chocolate cookies or vanilla wafter cookies to form a crust.
Individual No Bake Cheesecakes
These No Bake Cheesecakes are topped with a jam-coated fresh fruit topping. You can mix up the fruit topping and jam flavor to create an endless amount of options for the cheesecake base.
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
For the cheesecake filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons lemon zest
- 1 cup heavy whipping cream
For fruit topping:
- ⅔ cup fresh blueberries
- ⅓ cup fresh strawberries, diced
- 3 tablespoons fruit jam, or preserves
- 1 tablespoon warm water
Instructions
- Make the crust by mixing together melted butter and graham cracker crumbs. Divide evenly into 4 6-ounce jars or serving dishes. Press to form the crust.
- Add softened cream cheese and powdered sugar to a large bowl. Use a hand mixer to combine until the powdered sugar is well incorporated and no lumps appear.
- Add vanilla extract and lemon zest and mix until just combined.
- Pour 1 cup heavy cream into a large bowl or a stand mixer fitted with a whisk attachment. Whisk until stiff peaks form, careful not to overmix.
- Use a spatula to fold half of the whipped cream into the cream cheese mixture. Once incorporated, add the second half of the whipped cream and fold together until smooth.
- Transfer cream cheese mixture into a large piping bag or zip-top bag. Snip the edge and top the graham cracker crusts with cheesecake filling.
- Cover and let set in the refrigerator for an hour, up to overnight.
Make the fruit topping:
- Add 3 tablespoons mixed fruit jam or preserves to a small bowl and whisk in 1 tablespoon water to create a glaze.
- Toss in fresh blueberries and diced strawberries until coated. Spoon jam-coated fruit onto set cheesecakes and serve.
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