This recipe goes a ways back for me. A year or so after graduating from college, two of my best friends from college (Steve and Betsy) invited me over for dinner. For dessert they served these No-Bake Berry Cheesecake Cups. OMG!!! I’ve been over the moon for this dessert ever since. Why? It’s delicious, easy, and made with simple ingredients.
Originally called Frozen Cream with Fruit I’ve renamed this dessert Easy No-Bake Cheesecake Cups because it tastes like little cheesecakes but is soooo effortless to make. No baking. No crust. 5 ingredients. BOOM!!!
And although the original recipe called for powdered sugar, about 5 years ago I switched to maple syrup and I’ve never looked back. In fact, I think the maple syrup gives these No-Bake Cheesecake Cups an even richer flavor!
With fresh berry season in full swing, I figure there’s no better time than NOW to share this recipe. Whether it’s strawberries, raspberries, blueberries, blackberries, or huckleberries—you simply can’t go wrong. In fact, they taste delicious with non-berry toppings like mangoes, peaches, and chocolate. Literally there are so many amazing flavor combinations you can top off these no-bake cheesecakes with that the sky’s the limit! 🙂
So serve up these little delights and I promise—your family or guests will be asking for them again and again! And if you’re looking for a way to make them look and taste extra special, check out my recipe for Berry Sauce that you can drizzle on these cheesecakes and use for SO MUCH MORE!
Easy No-Bake Cheesecake Cups with BerriesRecipe By:
Note: For most recipes you can adjust the measures for more or less servings by hovering over the servings number and moving the slider.
- 1 8- ounce package of cream cheese
- 3/4 cup maple syrup
- 1 cup cream or half & half
- 1/2 teaspoon vanilla
- 2 cups fresh or frozen berries
- Berry sauce optional
- Soften cream cheese to room temperature. Using a blender or a hand-held beater, beat together cream cheese, maple syrup, cream, and vanilla until smooth.
- Pour cream cheese mixture into muffin pan lined with paper muffin cups. Freeze for about 2 hours or until firm.
- To serve, peel off the paper muffin cup liners and place dessert on serving plate. Allow to soften slightly. Spoon fruit over each dessert and garnish with optional berry sauce.
Kitchen Tips and Resources:
- If you’re in need of a muffin pan, I like this one from Nordic Ware since I prefer pans with no non-stick coatings.
- Here are some great unbleached muffin tin liners to use with this recipe.
- If you need a great hand mixer, I highly recommend this one from Cuisinart! That said, when I make this recipe I usually use my Blendtec blender and just pour the cheesecake “batter” straight from the mixing jar into the lined muffin cups which makes life even easier!