No Bake Cheesecake Cups
Updated Mar 06, 2026
Individual No-Bake Cheesecake Cups with graham cracker crust and creamy cheesecake filling. Simple dessert topped with fresh strawberries or berries.
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No Bake Cheesecake Cups are soo good!
I have a soft spot for cheesecake and could eat a slice every day. I’ll make a full cheesecake for birthdays or holidays, but most of the time I take the shortcut and make these no-bake cheesecake cups instead.
They still have the graham cracker crust and creamy filling, just without the baking or the wait that comes with a traditional cheesecake. The filling is lighter too since it’s mixed with Greek yogurt, and portioning it into little cups makes it easy to grab one from the fridge when the craving hits. I usually top them with strawberries, but any berries work.
Happy Cooking!
– Yumna
No Bake Cheesecake Cup Ingredients
- For the graham cracker crust: Graham crackers, coconut oil, and light brown sugar. You could swap the graham crackers for a different cookie, like gingersnaps or even a classic sandwich cookie. The coconut oil can be swapped for butter. Don’t use a liquid oil for this, as we need it to firm back up in the fridge. If needed, you can also use a gluten-free graham cracker.
- Cheesecake filling: Cream cheese, Greek yogurt, honey, lemon juice, vanilla & salt. Softened cream cheese blends much more smoothly, so I let it sit at room temperature first. Whole milk Greek yogurt gives the best texture. Honey keeps the filling smooth, but maple syrup works if needed. Use fresh lemon juice instead of bottled for better flavor.
- For serving: Strawberries: I dice them small, so they sit nicely on top of the cups. You can swap in raspberries, blueberries, or a mix of berries. Add them right before serving so they don’t release too much juice.
How to Make No Bake Cheesecake Cups
No Bake Cheesecake Cups Recipe
Ingredients
Graham Cracker Crust
- 2 sleeves graham crackers 18
- ½ cup coconut oil melted
- ¼ cup packed light brown sugar
Cheesecake Filling
- 2 8-ounce blocks cream cheese
- 1 ¼ cup greek yogurt
- ¼ cup honey
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch salt
For serving
- Strawberries diced
Instructions
Graham Cracker Crust
- Add the ingredients for the crust into the bowl of a large food processor and blend until fine and crumbly.
- Spoon the crust evenly between 8 small cups and use your fingers or the back of a spoon to pack the crust down firmly into the cups.
Cheesecake Filling
- Add all ingredients for the cheesecake to a food processor, and pulse to combine, scraping the edges of the bowl a couple times to incorporate all the ingredients.
- Spoon the cheesecake filling evenly between 8 cups. Refrigerate for 2-3 hours until the cheesecake is set.
- When ready to serve, top the cheesecake with fresh strawberries or other berries, if desired.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Press the base down firmly in the jars with the back of a spoon or with your fingers. It helps to pack everything in together for best presentation.
- Taste and adjust the base. Some yogurts can be more tart than others. Play around with the amount of sweetener, vanilla extract and lemon juice you use until the base tastes perfect to you.
FAQs
You can make the cheesecakes about 3 days ahead of time. Keep them covered in the fridge with some foil or plastic wrap. If you are adding fresh fruit to the top, do this just before serving so that it’s fresh.
Comments
Wow! I’ve been wanting to make this recipe forever and then I finally did. And what a treat! I loved it! And so did my 6 year old 🙂 thank you!
Great base recipe. I used fat free skyr yogurt instead of Greek yogurt, reduced the lemon juice to 2tsp and increased the vanilla to 2tsp. I also used a fructose syrup instead of honey with additional to taste. Very tasty!
Love the tweaks you made! So happy you like the recipe, Melissa. Thank you so much!!
Can I substitute the cream cheese for cottage cheese?
I haven’t tried using cottage cheese in this recipe but I do have a Cottage Cheesecake Cup recipe I recommend you check out!
this looks so good! what size cups should i use to make 8 servings?
I use these Bormioli Rocco 7.5oz Mini Bodega Glasses!
Can this be made in a pie dish?
Yes, I don’t see why not!
Really great! I just made one portion for the recipe and subbed in honey for a little bit of sugar and coconut oil for butter and it was really yummy!
Sounds so good, thanks for sharing!
I just made this yesterday and it turned out great! I realized too late that it was intended to be served in cups so I put it into an 8 inch spring form pan and it’s actually holding it’s shape really well. I do think the ratio of crust to filling is off, but maybe I misunderstood what “2 sleeves” of graham crackers was, next time I will use 1 or maybe 1 1/2. I refridgerated it overnight and didn’t put topping on until it was sliced and had no problems with sinking or anything. I think the tang from the Greek yogurt could be a bit harsh on its own but I used a homemade cherry topping and that sweetness covered it all up. Will definitely make this again!
So glad it turned out well for you, Katie!
I have just tried this recipe and didn’t like it. The biscuit base became rock solid in the fridge, the greek yoghurt + lemon juice in the cheesecake brought way too much acidity, and the strawberry puree makes it way too sweet. It didn’t taste at all like a cheesecake and I couldn’t finish my cup – it was inedible. Overall I don’t recommend this recipe.
So sorry to hear that you didn’t like it, James! Thank you for the feedback.
Hi i dont have these cup which u used but i do have muffin pan an springform pan which would u recommend?
You’ll want to use some type of glass for them so you can eat it out of it. I am not sure if it will hold it’s shape very well if taken out of a muffin pan or springform pan.
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