No-Bake Cheesecake Cups

5 from 3 votes

With minimal ingredients, low added sugar, and the easiest method, these No-Bake Cheesecake Cups are an easy dessert to share with the kids. Plus, you can make them ahead of time and stash them in the fridge until you're ready to serve.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Calories: 248kcal

Author: Amy Palanjian

Ingredients

½ cup graham cracker crumbs
2 tablespoons coconut oil (melted)
1 tablespoon sugar (optional but recommended)
8 ounces cream cheese (softened at room temperature)
¾ cup plain Greek yogurt
2-4 tablespoons honey
1 tablespoon lemon juice
1 teaspoon vanilla
Whipped cream and maraschino cherries (optional to top)

Instructions

Add the graham crackers and coconut oil to a medium bowl. Stir to combine.
Divide among four small jars or bowls. Press down firmly.
Add the remaining ingredients (except the whipped cream and maraschino cherries) to another medium bowl. Whisk until well mixed and creamy.
Divide the yogurt mixture among the cups, adding it on top of the graham cracker crumbs. Top with whipped cream and maraschino cherries, if using, and serve.
(Optionally: Chill the mixture before adding the whipped cream and maraschino cherries to firm it up slightly before serving.)

Notes

Store Cheesecake Cups in the fridge for up to 5 days in airtight containers.
Add whipped cream and a maraschino cherry on top if desired.
To make the filling sweeter if you like, either add more honey or stir in 2 tablespoons powdered sugar.
Make in an 8x8-inch pan instead, if desired.

Nutrition