No Bake Cheesecake Cupcakes

These no-bake cheesecake cupcakes with fresh strawberries are an easy, make-ahead dessert that looks just as good as it tastes.

With a simple graham cracker crust, creamy cheesecake filling, and a fresh fruit topping, this mini cheesecake recipe comes together quickly without turning on the oven.

They’re smooth, lightly sweet, and easy to serve, making them a great choice for parties, special occasions, or a simple family dessert.

How to make Cheesecake Cupcakes

Here are a few tips for baking a no bake cheesecake cupcake:

• To create the base for your cupcakes, opt for a firm crust that will hold up well. A classic and sturdy option is to mix crushed graham crackers or digestive biscuits, like Biscoff, with melted butter.
• For a smooth and creamy texture, remember to let your cream cheese reach room temperature before you start. This will make it easier to whip and blend with other ingredients.
• After filling the cupcake liners with the cheesecake mixture, place them in the refrigerator and let them chill for at least a few hours or overnight. This will give the cupcakes time to set and become firmer.

Looking for more Easy Desserts? Try my Cheesecake Cupcakes with a sour cream topping or my Chocolate Cheesecake Cupcakes. Yum!

Main Ingredients Needed

Step-by-Step Instructions

Step 1: Mix the graham cracker crumbs with the melted butter and granulated sugar. Fill each well of the muffin pan with about 2 tablespoons of crumbs. Use a tart tamper to press the crumbs down. Refrigerate while preparing the cheesecake mixture.

Step 2: Combine the cream cheese, powdered sugar, lemon extract, and vanilla extract until smooth.

Step 3: In another bow, whip the heavy whipping cream until thickened.

Step 4: Fold the whipped cream into the cream cheese mixture.

Step 5: Add the cheesecake mixture on top of each crust. Cover the pan with plastic wrap and refrigerate for 4 hours.

Step 6: Before serving, top each cheesecake cupcake with strawberries.

Storing & Serving Tips

Refrigerate: Store the cupcakes covered in the refrigerator for up to 3 days so they stay fresh and hold their shape.

Freezer: Freeze the cupcakes without the fruit topping for up to 1 month, then thaw overnight in the refrigerator before serving.

Serving Tips: Add the fresh strawberries just before serving and let the cupcakes sit at room temperature for a few minutes for the best texture.

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Lois

No Bake Cheesecake Cupcakes

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No-bake cheesecake cupcakes with a creamy filling and a simple crust. This easy, make-ahead dessert is perfect for parties, warm days, and easy entertaining.

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Prep Time 10 minutes mins

Cook Time 0 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Servings: 15 servings

Course: Desserts

Cuisine: American

Calories: 229

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Crust:

• 16 graham crackers finely crushed
• 4 tablespoons butter melted
• ¼ cup granulated sugar

For the Cheesecake Filling:

• 2 8 ounce blocks cream cheese, room temperature
• 1 cup powdered sugar
• 1 ½ cup heavy whipping cream
• 2 teaspoons vanilla extract
• ½ teaspoon lemon extract
• fresh strawberries

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Tart Tamper, Wood
• 12-Cup Muffin Pan
• KitchenAid Digital Hand Mixer

Method

 

For the Crust:

1. In a medium sized bowl, combine the graham crackers with the melted butter and granulated sugar.
2. Line a muffin pan with cupcake liners.
3. Put about 2 tablespoons of the mixture into each liner.
4. Press firmly and evenly on the the crumbs with the bottom of a juice glass or a tart tamper.
5. Place in the refrigerator to chill while you prepare the cheesecake mixture.

For the Cheesecake Filling:

1. Use a hand mixer or stand mixer to combine the cream cheese with the powdered sugar, lemon extract, and vanilla extract.
2. Blend until smooth. Set aside while you prepare the whipped cream.
3. In another mixing bowl, using a whip attachment, whip the heavy whipping cream until it thickens and peaks form.
4. Fold it into the cream cheese mixture gently. This should take approximately 2-3 minutes. Do not rush this step or you will deflate the whipped cream. Fold until you no longer see streaks of the whipped cream and everything is blended together.
5. Add the cheesecake mixture on top of the graham cracker crusts. You can use a cookie scoop or fill a piping bag to pipe the filling on top of the crusts.
6. Cover the muffin pan with plastic wrap and chill for at least 4 hours.
7. When ready to serve, top each cheesecake with sliced strawberries.

Nutrition

Serving: 1ServingCalories: 229kcalCarbohydrates: 24gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 5gCholesterol: 37mgSodium: 111mgFiber: 1gSugar: 16g

Notes

Tips

• Use cold heavy cream and beat it just until stiff peaks form for the best texture.
• Gently fold the whipped cream into the cream cheese mixture to keep the filling light and smooth.
• Make sure the cream cheese is softened so it blends without lumps.

Storage and Make Ahead

• Store the cupcakes covered in the refrigerator for up to 3 days.
• These can be made a day in advance and chilled until ready to serve.
• Add the fresh strawberries just before serving for the best appearance and texture.

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