No Bake Vanilla Cheesecake Cups
These No Bake Vanilla Cheesecake Cups are an easy no-bake dessert made with a buttery graham cracker crust, creamy vanilla cheesecake filling, and sweet vanilla wafer cookies. It’s a single-serve dessert to serve for a crowd!
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Perfect for summer gatherings, birthday parties, baby showers, or holiday dessert tables. I also love making them for family get-togethers, and it makes a great make-ahead dessert.
If you like desserts in a cup, try this Simple Raspberry Fudge Parfait and Blueberry Cheesecake Parfaits
How to Make No Bake Vanilla Cheesecake Cups
Ingredients you’ll need for Graham Cracker Crust
Ingredients you’ll need for Vanilla Cheesecake Filling
Step-by-Step Guide
1. In a small bowl, mix together the graham cracker crumbs and melted butter until the mixture resembles wet sand and holds together when pressed.
2. Spoon the graham cracker mixture into the bottom of each dessert cup and gently press it down to form an even crust layer.
3. In a mixing bowl, beat the cream cheese until smooth and creamy with no lumps remaining.
4. Add the powdered sugar and French vanilla pudding mix to the cream cheese and mix until fully combined.
5. In a separate bowl, whip the cold heavy cream until stiff peaks and then fold into the cheesecake mixture, until combined.
6. Spoon or pipe a layer of the cheesecake filling over the graham cracker crust in each cup.
7. Add a layer of crushed vanilla wafer cookies.
8. Add another layer of cheesecake filling over the cookies.
9. Top each cup with a few additional vanilla wafers for a simple and pretty finish.
10. Refrigerate the cheesecake cups for at least 2 hours, or until the filling is fully set and firm.
Serve & Enjoy!
Important Recipe Notes
- Soften the cream cheese: Let the cream cheese sit at room temperature before mixing. This helps create a smooth, lump-free cheesecake filling.
- Keep the heavy cream cold: Cold heavy cream whips better and gives the cheesecake filling a light, creamy texture.
- Refrigerate the cheesecake cups for at least 2 hours so the filling has enough time to set.
- Gently press the graham cracker mixture into the cups so the crust stays together when you scoop into the cheesecake.
- For a little crunch, add the vanilla wafers on top just before serving so they don’t become too soft in the refrigerator.
- Use small cups: Individual dessert cups or small jars are best for creating neat layers and making each serving easy to grab.
No Bake Vanilla Cheesecake Cups
Ingredients
- 1 cup graham cracker crumbs
- 2 ½ tbsp unsalted butter melted
Vanilla Cheesecake Filling
- 1 ½ cups cream cheese softened
- ½ cup powdered sugar
- ½ cup cold heavy cream
- 1 tbsp French vanilla pudding mix
Instructions
- In a small bowl, mix the graham cracker crumbs and melted butter until the mixture looks like wet sand and holds together when pressed.
- Spoon the graham cracker mixture into the bottom of each dessert cup. Gently press it down to create an even crust.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and French vanilla pudding mix. Mix until everything is well combined.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture until smooth and combined.
- Spoon or pipe a layer of the cheesecake filling over the graham cracker crust in each cup.
- Add a layer of crushed vanilla wafer cookies.
- Add another layer of cheesecake filling over the cookies.
- Top each cup with a few additional vanilla wafers for a simple and pretty finish.
- Refrigerate the cheesecake cups for at least 2 hours, or until the filling is fully set and firm.
