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No bake cheesecake cups are the perfect treat for anytime of year, but they make the cutest little 4th of July desserts due to the blueberries and strawberries.



Then again, when is eating cheesecake not glorious on any occasion?

I just whip these up in minutes and simple store them on a cookie sheet in the refrigerator. They don’t last long at my house, so you might have to hide them in the back of the refrigerator from your family if you want to be stingy.

Not that I would ever do anything like that EVER!

How to Make No Bake Cheesecake Cups


Cheesecake Filling

  • 8 oz of cream cheese, softened
  • 1/2 c of powdered sugar
  • 1 t of almond extract
  • 2T of milk
  • 2 c of cool whip

Graham Crust Crumble

  • 1 1/2 c of honey graham cracker crumbs 
  • 1/3 c butter, melted in microwave
  • 1 T sugar

The Best no bake cheesecake cup recipe. It's so simple.


Mix graham crackers, melted butter and sugar in a mixing bowl, press down cracker mixture in a flat layer in a 9×13 baking dish. Bake at 350° for 10 minutes in oven. Let cool. Beat cream cheese in another bowl with an electric mixer until smooth. Add powdered sugar, almond extract, milk and beat until completly smooth.  Next fold cool whip into cream cheese mixture. Layer the cups with graham cracker crumbles, cream cheese mixture, blueberries, cream cheese and garnish with a couple of strawberries. I like to crumble some graham cracker crumbs on top for a little added effect.

Simple enough, huh?

Of course you can be creative and use any extract or fruit you desire.

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