No-Bake Icebox Cheesecake Cups With Fruit and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 individual cups (about 6 to 8 oz each)
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 20 minutes (includes chilling)

Quick Ingredients

• 1 1/4 cups (150 g) graham cracker crumbs (or finely crushed cookies)
• 2 tbsp (28 g) unsalted butter, melted
• 12 oz (340 g) cream cheese, softened
• 1/3 cup (40 g) powdered sugar
• 2 tsp vanilla extract
• 1/8 tsp fine salt
• 3/4 cup (180 g) plain Greek yogurt (or sour cream)
• 1 1/2 cups (about 420 g) fruit pie filling or thick fruit compote
• 1/2 cup (120 ml) cold heavy cream
• 1 tbsp (8 g) powdered sugar (for whipped cream)

Do This

• 1. Mix graham crumbs with melted butter.
• 2. Beat cream cheese, powdered sugar, vanilla, and salt until smooth.
• 3. Mix in Greek yogurt until creamy.
• 4. Whip cold heavy cream with powdered sugar to soft-medium peaks.
• 5. Layer crumbs, cheesecake filling, and fruit in 6 cups; repeat once.
• 6. Chill at least 1 hour.
• 7. Top with whipped cream (and extra crumbs/fruit) and serve cold.

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Why You’ll Love This Recipe

• No oven, no water bath, no stress.
• Perfect make-ahead dessert for parties and weeknights.
• Easy to customize with any cookie base and any fruit topping.
• Beautiful layered presentation in simple cups or jars.

Grocery List

• Produce: Optional: 1/2 cup (75 g) fresh berries, 1 tsp lemon zest, 1 tbsp lemon juice
• Dairy: 12 oz (340 g) cream cheese, 3/4 cup (180 g) plain Greek yogurt (or sour cream), 1/2 cup (120 ml) heavy cream, unsalted butter
• Pantry: Graham crackers (or cookies), powdered sugar, vanilla extract, fine salt, 1 (21 oz / 595 g) can fruit pie filling (you will use 1 1/2 cups / about 420 g)

Full Ingredients

For the crumb layer

• 1 1/4 cups (150 g) graham cracker crumbs (from about 9 full graham sheets), or finely crushed vanilla wafers/cookies
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp (12 g) granulated sugar (optional, especially if using less-sweet cookies)
• 1/4 tsp ground cinnamon (optional)

For the no-bake cheesecake filling

• 12 oz (340 g) cream cheese, softened to room temperature (about 68°F/20°C)
• 1/3 cup (40 g) powdered sugar
• 2 tsp vanilla extract
• 1/8 tsp fine salt
• 3/4 cup (180 g) plain Greek yogurt (2% or whole milk), or sour cream
• 1 tsp lemon zest (optional, for brightness)

For the fruit layer

• 1 1/2 cups (about 420 g) fruit pie filling (cherry, blueberry, strawberry, or peach)
• 1 tbsp (15 ml) lemon juice (optional, especially for very sweet pie filling)

For the whipped cream topping

• 1/2 cup (120 ml) cold heavy cream
• 1 tbsp (8 g) powdered sugar
• 1/2 tsp vanilla extract

Optional garnishes

• 2 tbsp graham cracker crumbs
• Fresh berries or thinly sliced strawberries

Step-by-Step Instructions

Step 1: Set up your cups and tools

Choose 6 small cups or jars (6 to 8 oz each). Clear glasses look especially pretty for showing off the layers. You’ll also want: a mixing bowl, a hand mixer (or sturdy whisk), a rubber spatula, and a small spoon for layering.

If your cream cheese is cold, let it sit at room temperature for about 30 minutes so it blends smoothly.

Step 2: Make the crumb layer

In a medium bowl, stir together 1 1/4 cups (150 g) graham cracker crumbs and 2 tbsp (28 g) melted butter until evenly moistened and sand-like. If using, mix in 1 tbsp (12 g) sugar and 1/4 tsp cinnamon.

Spoon about 2 tablespoons of crumbs into the bottom of each cup. Use the back of the spoon to gently press them into an even layer (no need to pack rock-hard, just lightly compact).

Step 3: Mix the cheesecake filling until silky

In a large bowl, beat 12 oz (340 g) softened cream cheese, 1/3 cup (40 g) powdered sugar, 2 tsp vanilla, and 1/8 tsp salt on medium speed for 1 to 2 minutes, scraping the bowl halfway through, until smooth and creamy.

Add 3/4 cup (180 g) Greek yogurt (and 1 tsp lemon zest if using). Mix again on low-to-medium just until fully combined and glossy, about 20 to 30 seconds. Avoid overmixing; you just want it smooth.

Step 4: Whip the topping

In a clean bowl, whip 1/2 cup (120 ml) cold heavy cream with 1 tbsp (8 g) powdered sugar and 1/2 tsp vanilla until it holds soft to medium peaks, about 1 to 3 minutes with a hand mixer.

Refrigerate the whipped cream while you assemble the cups so it stays fluffy.

Step 5: Prep the fruit layer

Stir 1 1/2 cups (about 420 g) pie filling in a small bowl to loosen it slightly. If your filling tastes very sweet, stir in 1 tbsp (15 ml) lemon juice to brighten it up.

If the filling has very large fruit pieces, you can gently chop a few pieces for easier spooning and cleaner layers.

Step 6: Layer the cheesecake cups

Spoon or pipe about 1/4 cup of cheesecake filling over the crumb layer in each cup. Smooth gently.

Add about 2 tablespoons of fruit filling on top of the cheesecake layer. Then repeat with a second layer of crumbs, cheesecake filling, and a final spoonful of fruit.

For the cleanest layers, wipe the inside edge of each cup with a paper towel if needed as you go.

Step 7: Chill, finish, and serve

Cover the cups and refrigerate for at least 1 hour (or up to overnight). This brief chill helps the filling firm up and the flavors meld.

Right before serving, top each cup with a generous dollop of whipped cream. Finish with a pinch of graham crumbs and/or a few fresh berries if you like.

Serve cold, straight from the fridge.

Pro Tips

• Softened cream cheese is everything: If it’s still cool and firm, you’ll end up with lumps. Aim for about 68°F/20°C before mixing.
• Use powdered sugar for a smoother filling: It dissolves immediately and keeps the texture silky.
• Want firmer, more “sliceable” cups? Increase chill time to 4 hours or fold 1/2 cup (120 ml) whipped cream into the cheesecake filling (then make extra for topping).
• Keep layers neat: A piping bag (or zip-top bag with the corner snipped) makes the cheesecake layer quick and tidy.
• Balance sweetness: A small squeeze of lemon in the fruit layer makes canned pie filling taste brighter and less sugary.

Variations

• Chocolate cookie berry cups: Use crushed chocolate sandwich cookies for the crumb layer and top with cherry or raspberry filling.
• Lemon blueberry cheesecake cups: Add 1 tbsp (15 ml) lemon juice to the cheesecake filling and use blueberry pie filling; garnish with extra lemon zest.
• Caramel apple “cheesecake” cups: Layer with apple pie filling and drizzle 1 to 2 tsp caramel sauce over the whipped cream.

Storage & Make-Ahead

Cover and refrigerate the assembled cups for up to 3 days. For the prettiest presentation, add the whipped cream topping within 2 to 3 hours of serving (or top right before serving). You can also prep components separately: crumb mixture (up to 2 days), cheesecake filling (up to 2 days), and whipped cream (up to 24 hours, stored covered) and then layer when ready.

Nutrition (per serving)

Approximate, per 1 cup (1/6 of recipe): Calories: 520; Protein: 7 g; Carbohydrates: 55 g; Fat: 30 g; Saturated Fat: 18 g; Fiber: 1 g; Sugars: 39 g; Sodium: 330 mg.