Description
These no-bake mini cheesecake cups are creamy, customizable, and perfect for parties or casual indulgence. Featuring three irresistible variations—Blueberry, Lemon, and Peanut Butter—each version is made with a simple graham or cookie crust and a smooth, whipped cheesecake filling. No oven required, just chill and serve!
Ingredients
Blueberry Cheesecake
1 cup (240 ml) cream cheese, softened
¼ cup (60 ml) sugar
½ tsp vanilla extract
½ cup (120 ml) whipped topping
½ cup (125 g) blueberry pie filling
1 cup (100 g) graham cracker crumbs
2 tbsp (30 g) melted butter
Lemon Cheesecake
1 cup (240 ml) cream cheese, softened
¼ cup (60 ml) lemon juice
2 tbsp (30 g) sugar
½ cup (120 ml) whipped topping
1 tsp lemon zest
1 cup (100 g) cookie crumbs
2 tbsp (30 g) melted butter
Peanut Butter Cheesecake
1 cup (240 ml) cream cheese, softened
¼ cup (60 g) peanut butter
2 tbsp (30 g) sugar
½ cup (120 ml) whipped topping
1 cup (100 g) crushed chocolate cookies
2 tbsp (30 g) melted butter
Chocolate shavings or chips for garnish
Instructions
Prepare Crusts: Mix the crust ingredients for each variation and press into the bottoms of small dessert cups.
Make Fillings: In separate bowls, combine cream cheese and flavor ingredients (blueberry, lemon, or peanut butter). Blend until smooth.
Fold in Whipped Topping: Gently fold whipped topping into each mixture for a light, creamy texture.
Assemble: Spoon or pipe the filling over the crusts. Garnish with pie filling, lemon zest, or chocolate.
Chill: Refrigerate for at least 2 hours or overnight for best results.
Notes
Room-temperature cream cheese blends best.
Use piping bags for a neat, swirled look.
Swap crusts: pretzels, vanilla wafers, or Oreo crumbs work great.
These desserts are freezer-friendly—just thaw before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no bake)
- Category: Dessert
- Method: No Bake
- Cuisine: American