No-Bake Cheesecake Cups – Yummy Toddler Food

With minimal ingredients, low added sugar, and the easiest method, these No-Bake Cheesecake Cups are an easy dessert to share with the kids. Plus, you can make them ahead of time and stash them in the fridge until you’re ready to serve.

My family is currently obsessed with these Cheesecake Cups. They come together so quickly without even needing to turn on the oven or use an electric mixer. They are such a delicious dessert option—though we often just eat the cheesecake batter with a spoon right out of the mixing bowl!

Plus, they are lower in added sugars and have ample protein from the inclusion of Greek yogurt in the cheesecake mixture.

You can make these as individual cups, mini cheesecakes, or you can make one larger serving according to your preference. They can be enjoyed plain or garnished with strawberry sauce, maraschino cherries, fresh fruit, or even chopped chocolate chips. So good!

(You may also like these other yummy desserts for kids including Chocolate Avocado Pudding, Sweet Potato Pudding, and No-Bake Chocolate Peanut Butter Balls.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make No-Bake Cheesecake Cups so you know what to pick up from the store or have ready.

• Graham cracker crumbs: I like to make this recipe using graham cracker crumbs so I can make the cheesecake recipe as little cups. You can also use a store-bought graham cracker crust if you prefer, though.
• Coconut oil: We use this to bind the crust a little more firmly, though you can also use melted butter.
• Granulated sugar: This is optional but recommended to add a little more flavor to the mixture.
• Cream cheese: I use full-fat block-style cream cheese in this recipe since it firms up nicely when chilled with the yogurt.
• Greek yogurt: This, along with the cream cheese, forms the base of the cheesecake filling.
• Honey: A little honey adds sweetness to the cream cheese mixture.
• Lemon juice and vanilla extract: A combination of these adds flavor to the no bake cheesecake cups.
• Whipped cream and maraschino cherries (optional to top): Or you can top with fresh fruit such as strawberries, raspberries, or blueberries.

Step-by-Step Instructions

Here’s a preview of how to make these No-Bake Cheesecake Cups so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the graham crackers and coconut oil to a medium bowl. Stir to combine.

Step 2. Divide the graham crackers among four small jars or bowls, using about ¼ cup in each. Press down firmly.

Step 3. Whisk filling ingredients until well mixed and creamy.

Step 4. Divide the yogurt mixture into the cups, adding it on top of the graham cracker crumbs.

TIP: You can serve these cups as they are, or top with whipped cream and maraschino cherries and serve. You can also make this recipe in a small baking dish or pie plate.

How to Store

Store Cheesecake Cups in the fridge for up to 5 days in airtight containers. It works best if you do not add the whipped cream or maraschino cherries until right before serving (if you plan to add them at all).

Best Tips for Success

• Add whipped cream and a maraschino cherry on top if desired.
• To make the filling sweeter if you like, either add more honey or stir in 2 tablespoons powdered sugar.
• Make in an 8×8-inch pan instead, if desired.
• Use nondairy yogurt and vegan cream cheese to make this recipe dairy-free.
• Use gluten-free graham cracker crumbs to make the recipe gluten-free.

I’d love to hear your feedback on this post, so please rate and comment below!

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• Add the graham crackers and coconut oil to a medium bowl. Stir to combine.

• Divide among four small jars or bowls, using about ¼ cup in each. Press down firmly.

• Add the remaining ingredients (except the whipped cream and maraschino cherries) to another medium bowl. Whisk until well mixed and creamy.

• Divide the yogurt mixture among the cups, adding it on top of the graham cracker crumbs. Top with whipped cream and maraschino cherries, if using, and serve.

• (Optionally: Chill the mixture before adding the whipped cream and maraschino cherries to firm it up slightly before serving.)

• Store Cheesecake Cups in the fridge for up to 5 days in airtight containers.
• Add whipped cream and a maraschino cherry on top if desired.
• To make the filling sweeter if you like, either add more honey or stir in 2 tablespoons powdered sugar.
• Make in an 8×8-inch pan instead, if desired.

Calories: 248kcal, Carbohydrates: 16g, Protein: 5g, Fat: 18g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.002g, Cholesterol: 39mg, Sodium: 174mg, Potassium: 105mg, Fiber: 0.3g, Sugar: 12g, Vitamin A: 509IU, Vitamin C: 1mg, Calcium: 71mg, Iron: 0.4mg