Cheesecake Cups

No-Bake Strawberry Cheesecake Cups 🍓

Ingredients:

3/4 cup graham cracker crumbs

2 tbsp melted butter

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 cup whipped topping

1/4 cup strawberry jam

Instructions:

Combine graham cracker crumbs and melted butter in a small bowl.

Press 1 tbsp of the crumb mixture into the bottom of 6 small dessert cups.

Beat the cream cheese, sugar, and vanilla in a bowl until smooth.

Fold the whipped topping into the cream cheese mixture until combined.

Spoon the filling into the cups and top each with a spoonful of strawberry jam.

Refrigerate for at least 2 hours before serving.

Lemon Cheesecake Cups 🍋

Ingredients:

3/4 cup graham cracker crumbs

2 tbsp melted butter

8 oz cream cheese, softened

1/3 cup granulated sugar

1 tbsp lemon juice

1 tsp lemon zest

1 cup whipped topping

Instructions:

Mix the graham cracker crumbs and melted butter together and press into the bottom of 6 dessert cups.

Beat the cream cheese, sugar, lemon juice, and lemon zest in a bowl until light and fluffy.

Gently fold the whipped topping into the lemon mixture.

Divide the filling evenly among the prepared cups.

Refrigerate for 2 hours to set.

Chocolate Cheesecake Cups 🍫

Ingredients:

3/4 cup chocolate cookie crumbs

2 tbsp melted butter

8 oz cream cheese, softened

1/4 cup granulated sugar

2 tbsp unsweetened cocoa powder

1 cup whipped topping

Instructions:

Combine chocolate cookie crumbs and melted butter; press into the bottom of 6 small cups.

Beat the cream cheese, sugar, and cocoa powder together until smooth and chocolatey.

Fold in the whipped topping until no white streaks remain.

Pipe or spoon the chocolate filling into the cups over the crust.

Chill in the refrigerator for at least 2 hours.

Cookies & Cream Cheesecake Cups 🍪

Ingredients:

3/4 cup crushed chocolate sandwich cookies

2 tbsp melted butter

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 cup finely crushed chocolate sandwich cookies

1 cup whipped topping

Instructions:

Mix 3/4 cup cookie crumbs with melted butter and press into 6 dessert cups.

Beat the cream cheese and sugar in a large bowl until smooth.

Fold in the whipped topping and the 1/2 cup of finely crushed cookies.

Fill the cups with the cookies and cream mixture.

Refrigerate for 2 hours before serving.

Peanut Butter Cheesecake Cups 🥜

Ingredients:

3/4 cup graham cracker crumbs

2 tbsp melted butter

8 oz cream cheese, softened

1/2 cup creamy peanut butter

1/2 cup powdered sugar

1 cup whipped topping

Instructions:

Combine graham cracker crumbs and melted butter; press into the bottom of 6 cups.

Beat the cream cheese, peanut butter, and powdered sugar until creamy.

Fold the whipped topping into the peanut butter mixture.

Spoon the filling into the prepared cups.

Chill for 2 hours in the refrigerator.

Blueberry Cheesecake Cups 🫐

Ingredients:

3/4 cup graham cracker crumbs

2 tbsp melted butter

8 oz cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

1 cup whipped topping

1/2 cup blueberry pie filling

Instructions:

Mix graham cracker crumbs and melted butter and press into 6 dessert cups.

Beat the cream cheese, sugar, and vanilla together until completely smooth.

Fold in the whipped topping and divide the mixture into the cups.

Top each cup with a generous spoonful of blueberry pie filling.

Refrigerate for 2 hours before serving.