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Individual Cups

Individual No-Bake Cheesecake

Contributed by : Jill Kanwischer
jill-kanwischer-20220608231807
Canadian Recipes : Desserts

This cheesecake started as my mom’s recipe, and over the years I’ve made it my own. I love how easy and versatile it is—my favourite way is with fresh fruit, but I can also top it with candy bars, lemon curd, ganache, or whatever suits the occasion. 

It has become my go to recipe to make for the Amherstburg Food and Fellowship Mission because I can prepare it in different ways to match so many preferences, helping everyone feel included and cared for. 

Seeing it become such a fan favourite makes me smile, knowing it began with my mom and now brings joy to so many others. 

Total Time

30 minutes

Prepare Time

30 minutes

Cook Time

Not Mentioned

Recipe Servings

6 glasses or dessert dishes

Ingredients of
Individual No-Bake Cheesecake

Crust:

  • 3/4 cup (85g) graham cracker crumbs
  • 2 tbsp butter

Cheesecake Filling:

  • 1 pkg (8 oz/225g) cream cheese at room temperature
  • 1/2 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1 - 2 tsp lemon zest (optional)
  • 1 cup (240 ml) heavy cream or whipping cream
  • Diced fresh fruit for topping (I prefer strawberries and blueberries)

How to Make
Individual No-Bake Cheesecake

Crust:

  1. In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. 
  2.  Divide evenly between individual serving dishes (about 2 tablespoons per serving dish).  
  3. Press on the mixture with your fingers or the back of a spoon to form a crust layer.  
  4. Refrigerate.

Cheesecake Filling:

  1. In a large bowl, combine cream cheese and sugar, and whisk with an electric mixer until combined and completely smooth.  Mix in vanilla and lemon zest.  Set aside to let the sugar dissolve into the cream cheese.  
  2. Whisk the heavy cream with an electric mixer until soft peaks form.  Avoid over-beating.
  3. Using a spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.  Evenly spoon about 1/2 cup of filling into each serving dish.  Cover and refrigerate until you are ready to serve.
  4. When ready to serve, top with fresh fruit.

Notes

Feel free to get creative with different toppings. You may want to leave out the lemon zest in your filling if you are using candy bar toppings.

I love to make these individually in the containers in the photo (Amazon) for the Amherstburg Mission. To have the correct quantities; the crust quantity stays the same, but I double the cheesecake. For best results put the cheesecake in a piping bag and cut off the end (no tip required). Do a layer of cheesecake, then sprinkle a rounded teaspoons of crumbs mixture, layer of fruit, repeat.

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