Easy No Bake Cherry Cheesecake Cups Recipe
Easy No Bake Cherry Cheesecake Cups are the perfect summer dessert. After making these many times, I’ve discovered the trick to keeping them light and fresh is using Greek yogurt in the filling. If you love recipes like this, you’ll also enjoy Crispy Hash Brown Breakfast Bowls with Sausage and Eggs and 50+ High Protein, Low Calorie Meals.
Why This Easy No Bake Cherry Cheesecake Cups Recipe Is Pure Comfort
- Light and fresh cherry cheesecake filling
- Buttery graham cracker crust
- Easy no-bake method for summer cookouts
- Perfect individual servings
What You'll Need for Easy No Bake Cherry Cheesecake Cups Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Graham crackers
- Unsalted butter
- Cream cheese
- Greek yogurt
- Sweetened condensed milk
- Lemon juice
- Cherry pie filling
- Vanilla extract
- Salt
- Sugar
- Optional: Whipped cream
- Optional: Maraschino cherries
📝 Ingredient Notes
- Greek yogurt: Use full-fat for the best texture.
🛒 Tools & Equipment I Recommend
- Food processor — Easily crushes graham crackers for the crust. → See on Amazon
- Stand mixer — Ensures a smooth, creamy cheesecake filling. → See on Amazon
How to Make Easy No Bake Cherry Cheesecake Cups Recipe
- Prepare the crust: Crush graham crackers, mix with melted butter, and press into muffin cups. Chill while preparing the filling.
- Make the filling: Beat cream cheese, Greek yogurt, sweetened condensed milk, lemon juice, and vanilla until smooth. Fold in cherry pie filling.
- Assemble and chill: Spoon filling into chilled crusts, cover, and refrigerate for at least 4 hours.
Cook's Tips for Perfect Easy No Bake Cherry Cheesecake Cups Recipe
- : Use a springform pan for easy removal of the cheesecake cups.
- Common mistake and fix: If the filling is too thick, add a tablespoon or two of milk to reach your desired consistency.
- : For a lighter dessert, use reduced-fat cream cheese and Greek yogurt.
- : Make ahead and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Storing & Reheating Easy No Bake Cherry Cheesecake Cups Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
Freezing Easy No Bake Cherry Cheesecake Cups Recipe
Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a tangier filling, use full-fat cream cheese and less Greek yogurt.
- Best substitution: Substitute the cherry pie filling with fresh berries or your favorite fruit compote.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to reach your desired consistency.
Want to level up this recipe?
Springform pan — Makes removing the cheesecake cups a breeze. → Check price on Amazon
Easy No Bake Cherry Cheesecake Cups Recipe
Ingredients
Main Ingredients
- Graham crackers
- Unsalted butter
- Cream cheese
- Greek yogurt
- Sweetened condensed milk
- Lemon juice
- Cherry pie filling
Seasonings
- Vanilla extract
- Salt
- Sugar
Optional Toppings
- Whipped cream
- Maraschino cherries
Instructions
- Prepare the crust: Crush graham crackers, mix with melted butter, and press into muffin cups. Chill while preparing the filling.
- Make the filling: Beat cream cheese, Greek yogurt, sweetened condensed milk, lemon juice, and vanilla until smooth. Fold in cherry pie filling.
- Assemble and chill: Spoon filling into chilled crusts, cover, and refrigerate for at least 4 hours.
Notes
- Chef tip: For a tangier filling, use full-fat cream cheese and less Greek yogurt.
- Best substitution: Substitute the cherry pie filling with fresh berries or your favorite fruit compote.
- Make-ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
- Scaling: This recipe can be easily doubled or halved depending on your needs.
- Troubleshooting: If the filling is too thick, add a tablespoon or two of milk to reach your desired consistency.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
- Make ahead: Prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 10g
- Carbs: 30g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 35mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy No Bake Cherry Cheesecake Cups Recipe FAQs
Yes, prepare the crust and filling up to 1 day ahead. Assemble and chill before serving.
This could be due to overmixing or using too much Greek yogurt. Try using less Greek yogurt and mixing just until combined.
Yes, freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Yes, but they may be more difficult to remove. Grease the muffin tin well or use a silicone muffin tin liner.
You can substitute with a mixture of powdered sugar, milk, and a touch of vanilla extract.
A Warm Final Note
I can’t wait for you to try Easy No Bake Cherry Cheesecake Cups Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
