No-Bake Cheesecake Cups

Posted on: December 26, 2022. Updated on: July 1, 2023.

by Carolina Gelen

3.9 / 5. from 143

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These easy no-bake cheesecake cups are the perfect dessert for New Year’s Eve. They’re great for serving a crowd and you can prepare everything a couple of days in advance. I like to soak the wafer base with some booze and top it with fresh berries. If you want to leave out the alcohol, use a simple syrup made with equal parts water and sugar or a tart and sweet fruit juice as a substitute, it’ll be just as good.

  1. Mix the cream cheese and sugar using an electric mixer or whisk until the sugar has been incorporated. Pour in the cream and whip until smooth. The cream cheese mixture should have a light, fluffy texture. Next, slowly incorporate the lemon juice while mixing.
  2. Get 4 x 4 oz serving glasses. Crumble enough wafers to cover the bottom of the glass. Pour a splash of alcohol of choice to soak the wafers.
  3. Add two dollops of cream cheese mixture in the glass, then crumble enough wafers on top to cover the surface of the cream cheese mixture. Pour another splash of alcohol over the wafers.
  4. Cover the glasses with cling film and allow the cheesecake parfaits to rest in the fridge for at least 2 hours, preferably overnight. Arrange berries on top right before serving. Dust with powdered sugar and decorate with edible flowers for an extra touch.

No-Bake Cheesecake Cups

3.9 / 5. from 143

Click to vote

Servings: 4
Prep: 15 min
Cook: N/A
Total: 15 min

Ingredients

  • 8 oz or 230 g cream cheese
  • 3/4 cup powdered sugar
  • 3/4 cup heavy cream
  • 3 tablespoons freshly squeezed lemon juice, about 1 lemon
  • 7 oz or 200 g vanilla wafers or ladyfingers
  • 12 oz or 350 g berries of choice, raspberry, blackberry, etc.
  • Brandy, champagne or any liquor of choice for soaking, for a non-alcoholic alternative use simple syrup or a tart and sweet fruit juice

Instructions

  1. Mix the cream cheese and sugar using an electric mixer or whisk until the sugar has been incorporated. Pour in the cream and whip until smooth. The cream cheese mixture should have a light, fluffy texture. Next, slowly incorporate the lemon juice while mixing.
  2. Get 4 x 4 oz serving glasses. Crumble enough wafers to cover the bottom of the glass. Pour a splash of alcohol of choice to soak the wafers.
  3. Add two dollops of cream cheese mixture in the glass, then crumble enough wafers on top to cover the surface of the cream cheese mixture. Pour another splash of alcohol over the wafers.
  4. Cover the glasses with cling film and allow the cheesecake parfaits to rest in the fridge for at least 2 hours, preferably overnight. Arrange berries on top right before serving. Dust with powdered sugar and decorate with edible flowers for an extra touch.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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