No Bake Cheesecake Cups Recipe - The Cookie Rookie® (2024)

4.60 from 15 votes

For the Cheesecake Mixture

• ▢ 1 cup vanilla-flavored custard-style yogurt 227 grams
• ▢ 16 ounces low-fat cream cheese 454 grams, room temperature (2 bricks)
• ▢ 3 tablespoons honey 66 grams
• ▢ 2 teaspoons freshly squeezed Lemon juice 10 grams, from ½ lemon
• ▢ 2 teaspoons pure vanilla extract 8 grams
• ▢ ⅛ teaspoon kosher salt

For the Crust

• ▢ 2-3 low-fat graham cracker sheets 32-47 grams, crushed

Optional Garnishes

• ▢ Low-fat whipped topping tinted pink, such as Cool Whip
• ▢ Strawberries 1 for each individual cheesecake

For Cheesecake Mixture

• Place all of the cheesecake mixture ingredients in a large bowl and beat with a hand mixer until the mixture is a smooth consistency, scraping down the sides of the bowl as necessary.

  1 cup vanilla-flavored custard-style yogurt, 16 ounces low-fat cream cheese, 3 tablespoons honey, 2 teaspoons freshly squeezed Lemon juice, 2 teaspoons pure vanilla extract, ⅛ teaspoon kosher salt

  

To Assemble

• Place dishes on a tray.

• Place 2 tablespoons crushed graham crackers in the bottom of each individual dish.

  2-3 low-fat graham cracker sheets

  

• Spoon approximately ¾ cup of the cheesecake mixture onto the graham crackers in each dish.

  

• Refrigerate, uncovered, 2-3 hours, or until set.

• Garnish with a dollop of whipped topping and 1 fresh strawberry per dessert, if desired.

  Low-fat whipped topping, Strawberries

• You can make it with thick Greek yogurt, or with custard-style yogurt. I love the way it tastes with custard yogurt because it’s sweeter and just as creamy. Whatever you have on hand will work.
• This tastes best when it has a couple of hours to set in the fridge, but you can also devour it right away if you run out of patience.
• I used crushed graham crackers to give the taste and texture of a crust, without having to actually make a crust. I’m here for simplicity!
• You could turn this into more of a parfait with alternating layers of crushed graham crackers, cheesecake mixture, and fresh strawberries and whipped cream.
• Garnish with different types of berries, use macerated strawberries for a syrupy topping, or use food coloring to dye whipped cream any color you want.
• Nutritional information does not include optional garnishes.

Storage: Store no bake cheesecake cups in an airtight container in the refrigerator for up to 1 day.

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I I haven’t made these yet but I really want to! But what is custard yogurt? Can I use 1 cup of any vanilla yogurt? Thanks!

Just based on the way the photos, this tantalizing treat is a total winner. It is a huge plus that the recipe for making them is so simple, can’t wait to prepare some of them and offer them to some friends. I bet they will be impressed. I love how vibrant the meal looks, good work!

Definitely going to try this for my fiancee’s birthday

These cheesecake cups absolutely something new for me! Looks yummy! Thx for sharing recipe, I definitely add it to my cookbook!

Gorgeous pictures. I made these cheesecake cups for the super bowl party and it was a crowd favorite. I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Becky!

Looking at the photos, I’m craving, I wanted to have some. Thank you for this recipe, my mom loves cheesecake and this is perfect since I’m not into baking.

How many does this make?

This looks so delicious and tempting! I would love to serve this to my Ladies Card group. Could you tell me how many this recipe serves?

So pretty! I *love* custard, and cheese cake, and strawberries…so combining them all? Genius. All you need is a chocolate drizzle on top. :)

Omg I am a big sucker for no bake desserts!! These are so pretty and those glasses – love!