These No Bake Cheesecake Cups make the perfect individually sized easy to serve desserts that combine fresh fruit, cream cheese or sour cream and a dash of vanilla for a delicious cheesecake-in-a-cup.
This recipe is so fun because you can use any kind of fruit you choose, and they can be sweetened with a sugar substitute, honey or a dash of maple syrup for a healthy touch of sweet. You can also use plain Greek yogurt in place of the cream cheese for an even healthier, higher protein option for the base. For our recipe we are using fresh blackberries from our property but any kind will of course work beautifully.
These little Cheesecake Cups make the best desserts for parties, events, picnics and after dinner treats. They are simple to serve, mess free and everyone will love them. You can even create a ‘Cheesecake Cup bar’ by providing the base mixture and giving folks the option to finish them by choosing their fruit topping.
What is the difference between a baked cheesecake and a no-bake cheesecake?
While this dessert contains many of the staple ingredients that you would find in a cheesecake, it is missing one crucial one that would require it to be baked. There are no eggs in a no-bake cheesecake dessert, rather they set by chilling in the fridge instead of baking. Otherwise, it’s a snappy way to simplify the cheesecake dessert and make it a simple treat.
How do you keep a no-bake cheesecake from melting?
Because no-bake cheesecake do not include certain ingredients and are not cooked, the risk of them becoming runny and melted is a valid concern. To keep your no-bake cheesecakes from melting you can add gelatin to the mixture.
We have used cornstarch in our recipe and it works very well too, but keep in mind that although these Cheesecake Cups don’t have to be baked, they do need to be kept cold which will not only prevent them from melting, but also keep them from going bad as they contain dairy products.
What Cream Cheese is best for cheesecakes?
To achieve a silky, creamy texture along with a pleasant balance of flavor, Philadelphia brand is the most trusted cream cheese for cheesecakes. You can of course select any other brand, and even make some substitutes such as sour cream or Greek yogurt, but you may miss out on the rich texture and flavor of the Philadelphia cream cheese.
How are no-bake cheesecakes best served?
Our choice for serving this recipe is single serving in small glass cups. We use small 6oz. custard cups, they are attractive, stack easily and are very portable with the lids. You can also make this in an 8 x 8 pan and serve as a messier almost pudding.
If you want to make a pan recipe check out our No Bake Blackberry Cheesecake Bars. They have a nice graham cracker crust and you can still use this filling topping.
To prepare the cheesecake base, the absolute easiest method is to use your food processor. Just a few pulses and the filling is done. The berry topping is boiled on the stove a few minutes to thicken it up. Then just pour it over the filling and set it in the fridge, allowing it to chill until set.
The video states the filling needs to cool an hour. The hour chilling time is actually for after you pour on the hot topping. In the six ounce cups the filling cools enough waiting for the topping to cook.
How long do no-bake Cheesecake Cups last?
You can store your no-bake Cheesecake cups covered in the fridge for 4-5 days. This dessert is best served fresh and we don’t recommend freezing it as it will likely loose its texture integrity upon thawing.
What are some topping options I can use for my no-bake Cheesecake Cups?
We created this recipe is a healthier twist in mind using a sugar substitute, fresh blackberry compote and forgoing a traditional graham cracker crust, but you can of course play around with it and make any kind of Cheesecake Cups you want! Some ideas to get you going would be
- A fresh cherry topping
- Adding a sprinkle of crushed graham cracker as a topping option
- Providing a simple granola as a topping option
- Finely chopped mixed nuts as a topping option
- A lemon blueberry compote topping
- An orange creamsicle topping
- A peanut butter chocolate topping
- Caramel pecan topping
- A peach honey topping
- A snickers bar or similar candy topping
LOW CARB OPTION
To make this recipe low carb and Keto friendly, replace the Greek yogurt with sour cream. The cornstarch will add some carbs but still be lower carb.
For Keto: The net carbs are 6.1 for this recipe when the Keto option is used:
- Replace the cornstarch with xanthan gum.
- Eliminate the thickener and mash the berries fresh with the sweetener as desired. This will be a bit looser but should still work.
- You can also just add fresh berries as desired.
HERE IS THE NUTRITION FOR Sugar Free Blackberry Cheesecake Cups as written in the recipe card below:
Sugar free Blackberry Cheesecake Dessert is a rich and creamy dessert, lunch box, picnic or snack. The whole family will enjoy this, eggless, easy, make ahead treat.
- 2 Cups fresh blackberries, Can use frozen if thawed and drained
- 2 Tablespoons Cornstarch
- 1/4 Cup water
- 12 oz. cream cheese, room temperature
- 1/4 Cup Greek yogurt, OR Sour cream for low carb
- 1 tsp. vanilla
- 1/3 Cup sugar substitute to taste-divided, I'm using erythritol
For the Filling:
- In a food processor (stand mixer or electric hand help mixer may also be used), Drop in the room temperature cream cheese and greek yogurt. Pulse several time until smooth.
- Add 1/4 Cup sugar substitute and the vanilla. Pulse until smooth.
- Scrape down the bowl sides and pulse until smooth and creamy.
- Spoon the filling into 6 oz. cups or ramekins leaving 1/2 inch space or more at top. Set in fridge.
For the topping:
- mix together the cornstarch and water. set aside.
- Pour the rinsed and drained blackberries in a pot on the stove over medium high heat.
- Pour the cornstarch /water mixture over the berries and stir together.
- When the berry mixture boils gently stir for two minutes until the berry sauce turns clear and thickens. The sauce will continue to thicken as it cools.
- Add 1 Tablespoon sugar substitute (to taste) to berry sauce and mix together.
- Pour the hot berries over the cooled cream cheese filling and chill. Soft set at an hour. The topping will continue to firm up and become jellied with further chilling.
This recipe can be held for several days in the fridge covered. It makes a good lunchbox treat, snack or dessert.
This recipe doubles easily.
Make this recipe low carb by using a low carb sugar substitute like Stevia and replacing the greek yogurt with sour cream.
For KETO dieters, replace the cornstarch with Xanthium gum if desired or just use the berries fresh instead of as a sauce.
Serving Size6 oz.
Amount Per Serving Calories 367
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