Cheesecake Dessert Cups

5 from 1 vote

Creamy no-bake cheesecake served over an easy graham cracker crust! Top yours off with whipped cream or fruit filling -- the options are endless! I use these plastic 2-oz shotglasses that I buy from Amazon.

Prep Time25

Total Time25

Course: Dessert

Cuisine: American

Keyword: blueberry lime no-bake cheesecake cups, cheesecake dessert cups recipe

Servings: Cups

Author: Samantha Merritt

Ingredients

24 (2-ounce) shot glasses or plastic cups

Graham Cracker Crust

½ cup graham cracker crumbs
1 teaspoon granulated sugar
2 ½ tablespoons melted unsalted butter

Cheesecake

2 (8-ounce) packages softened cream cheese
1 cup powdered sugar
1 ½ teaspoon vanilla extract
1 teaspoon lemon juice
⅓ cup sour cream
1 ½ cup heavy cream
whipped cream
cherry pie filling, or any of your favorite toppings

Instructions

Combine ½ cup graham cracker crumbs and 1 teaspoon granulated sugar in a medium-sized bowl. Add 2 ½ tablespoons melted unsalted butter and use a fork to stir until well-combined.
Drop about 1 ½ teaspoons of the graham cracker mixture into the bottom of each shot glass. Use a rounded teaspoon to press the crumb mixture down into the glass. Set aside.

Cheesecake

Place 2 (8-ounce) packages softened cream cheese in a large bowl and use an electric mixer to beat until smooth.
Gradually add 1 cup powdered sugar and mix until well combined.
Mix in 1 ½ teaspoon vanilla extract, 1 teaspoon lemon juice, and 1 ½ teaspoon vanilla extract scraping down the sides and bottom of the bowl as it mixes.
Add ⅓ cup sour cream and mix well.
Pour 1 ½ cup heavy cream into a separate, medium-sized bowl. Beat on high speed until stiff peaks form.
Fold in whipped cream whipped cream into the cream cheese mixture until smooth and well combined.

Assemble

Pour the cheesecake filling into a large ziplock bag and snip off one corner. Pipe the filling into each shot glass, filling about ¾ of the way until all shot glasses are evenly filled.
Serve as is or top with your preferred topping of fruit pie filling, whipped cream, or graham cracker crumbs on top!
Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.

Notes

*You may substitute 12oz Cool Whip for the heavy whipping cream (skip the steps on beating to stiff peaks and just fold Cool Whip evenly into cream cheese mixture)

Nutrition

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