No Bake Cheesecake in a Cup

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You can indulge in a creamy cheesecake without turning on the oven. Today, I have a delightful no bake cheesecake in a cup. Embrace the velvety texture of this delectable dessert with no baking required.

Captivate your taste buds with this easy version that has a base made from cream cheese, butter, powdered sugar, and vanilla that is blended together. Then add in some instant cheesecake pudding mix and milk. Last is to fold in some light and fluffy Cool Whip to create the filling for this no bake cheesecake in a cup.

  • MILK

The crust is made by mixing graham cracker crumbs, butter and sugar. Spoon some of the mixture into the bottom of some clear plastic cups. You can even use mason jars if you prefer. I kept it inexpensive with cute stemmed clear plastic cups that I found at the Dollar store.

However, you can also find similar cups on Amazon. You want them around 5 ounces. However, you could use containers up to 8 ounces. I don’t recommend going any bigger.

Add some of the crust mixture into the bottom of each cup. Then press the crust down. I use a cup that is smaller in diameter to press the crust down. You can also use a tart tamper if you happen to have one. Then I use a cookie scoop to evenly divide the cheesecake mixture between all of the cups.

Then use a spoon or offset spatula to spread the top of the cheesecake out evenly. At this point, they need to go into the refrigerator for 2 hours before serving. When ready to serve top with pie filling or fresh fruit. Both cherry pie filling and fresh diced strawberries are a couple of our favorite toppings for these.

No Bake Cheesecake in a Cup

Real Mom Kitchen

4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 338 kcal


  • Graham Cracker Crust
  • 2 cups of graham cracker crumbs
  • ½ cup butter melted
  • ¼ cup sugar
  • Cheesecake Filling
  • 8 oz pkg cream cheese softened at room temperature
  • ¼ cup butter softened
  • 1 cup powdered sugar
  • ½ tsp vanilla
  • 3 cups milk
  • 2 3.4 oz pkgs cheesecake instant pudding mix
  • 8 oz container Cool Whip Whipped Topping; thawed
  • 1 10 oz can pie filling or fresh fruit


  • In a bowl, combine the graham cracker crumbs, melted butter and sugar together until everything is combined.
  • Add about 1/8 cup of the crumbs into the bottom of each of the cups. I used 16 (5 oz) cups.
  • Then using the tart tamper or small cup to lightly press the crumbs into the bottom of the cups.
  • Set aside while you prepare the cheesecake mixture.
  • In the bowl, cream together the softened cream cheese and butter until smooth. Add in the powdered sugar and vanilla and continue to mix until combined and smooth.
  • Add in the pudding mix along with 1/2 of the milk. Then slowly mix in the remaining milk. Finally, fold in the container of Cool Whip.
  • Spoon the filling into the cups. I like to use a cookie scoop to do this. Divide the mixture evenly beteween the cups. Spread the top of the cheesecake out evenly using the back side of a spoon or a small ofset spatula.
  • Place the cups in the refrigerator and allow to chill for up to 2 hours. Remove from the refrigerator and top with the pie filling or fresh fruit. Makes 16 servings.


Serving: 1 serving | Calories: 338kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 380mg | Potassium: 142mg | Fiber: 0.5g | Sugar: 28g | Vitamin A: 577IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 1mg
Tried this recipe?Let us know how it was!

This recipe is adapted from Walking on Sunshine Recipes.

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