These No-Bake Cheesecake Cups are made with layers of creamy vanilla cheesecake, homemade raspberry compote, and an oat-almond base.
- The cheesecake filling combines cream cheese, thick Greek yogurt, and maple syrup for a smooth texture and lightly sweet flavor.
- The base uses blended rolled oats and almonds instead of traditional graham cracker crumbs.
- The compote uses frozen raspberries, so this recipe is easy to prepare when fresh berries aren’t available.
Served in glasses or small jars, these cheesecake cups are a great make-ahead option for entertaining or a simple dessert to enjoy during the week.
What are no-bake cheesecake cups
No-bake cheesecake cups are individual desserts made with a creamy cheesecake mixture that sets in the refrigerator instead of being baked.
Instead of preparing one large cheesecake, the mixture is layered into cups or jars for a dessert that’s easy to serve.
Traditional no-bake cheesecake fillings are typically made with cream cheese, powdered sugar, and whipped cream.
How I do it: I combine cream cheese with thick Greek yogurt instead of whipped cream, then sweeten it with maple syrup instead of powdered sugar.
- The result is a creamy, lightly sweetened cheesecake without the need to whip any heavy cream.
- The Greek yogurt adds a subtle tang.
- Chilling helps the cheesecake filling firm up enough to hold its shape while remaining smooth and spoonable.
Ingredients for no-bake cheesecake cups
- Rolled oats – Blended into fine crumbs to create a wholesome alternative to traditional graham cracker crumbs.
- Almonds – Add richness and a buttery texture to the base. Pecans or walnuts also work well.
- Cream cheese – Forms the rich, creamy cheesecake layer. Full-fat block cream cheese gives the firmest texture.
- Plain Greek yogurt – Lightens the cheesecake filling while adding a subtle tang that complements the cream cheese.
- Maple syrup – Sweetens the base, cheesecake filling, and berry compote. It also helps bind the base together.
- Frozen raspberries – Cooked into a quick berry compote. Frozen blueberries or a mixed berry blend also work well.
- Vanilla extract – Adds classic vanilla flavor to the cheesecake filling.
- Salt – Enhances the flavor of the oat-almond base.
Berry compote variations
Raspberries add a bright, tangy contrast to the cheesecake filling, but it’s easy to change the flavor using other berries.
- Blueberries create a naturally sweeter compote, so you may need less maple syrup.
- Mixed berries give a balance of sweet and tart flavors.
- Strawberries produce a softer, jam-like topping.
- Blackberries add a deeper berry flavor with a little more tartness.
- Cherries make a rich, fruity topping that pairs well with the vanilla cheesecake.
Tips for perfect no-bake cheesecake cups
A few simple tips will help ensure your cheesecake cups have the best texture and flavor.
- Use room-temperature cream cheese. It blends much more easily and creates a smooth, lump-free filling.
- Use thick Greek yogurt. A plain Greek or strained yogurt gives the cheesecake layer the best consistency.
- Sweeten the berry compote to taste. Add the maple syrup after the berries have softened, then taste and adjust the sweetness before cooking the compote until thickened.
- Cool the berry compote completely. Warm compote can soften the cheesecake layer and cause the layers to blend together.
- Don’t pack the base too firmly. Gently leveling the oat mixture keeps it crumbly and easier to eat with a spoon.
- Chill before serving. Refrigeration allows the cheesecake layer to firm up and the flavors to develop.
How to store no-bake cheesecake cups
No-bake cheesecake cups can be stored, covered, in the refrigerator for up to 3 days.
For the best texture, assemble the cups a few hours before serving, as the base may soften slightly over time.
- Making ahead: You can prepare the oat-almond base, cheesecake filling, and berry compote in advance and store them separately in the refrigerator for up to 3 days.
Freezing is not recommended, as the texture of the cream cheese and Greek yogurt filling may become grainy after thawing.
No-Bake Cheesecake Cups with Berry Compote Recipe
These no-bake cheesecake cups are an easy dessert you can make ahead. They’re layered with homemade berry compote and an oat-almond base. Lightly sweetened with maple syrup, they’re served in individual portions.
- Serves: 4
- Prep time: 20 mins
- Cook time: 10 mins
Ingredients
For the base
- 3/4 cup (68 g) rolled oats
- 1/3 cup + 1 tablespoon (57 g) almonds
- Pinch of salt
- 4 teaspoons (28 g) maple syrup
- 1 1/2 teaspoons (8 g) water, or as needed
For the cheesecake filling
- 8 oz (226 g) block cream cheese, at room temperature (see Note 1)
- 2 tablespoons (40 g) maple syrup
- 2 teaspoons (10 g) vanilla extract
- 1/2 cup (120 g) plain Greek yogurt (see Note 2)
For the berry compote
- 2 cups (200 g) frozen raspberries (see Note 3)
- 1 tablespoon (20 g) maple syrup, or to taste
Instructions
- Prepare berry compote
Place the raspberries in a small saucepan over low heat. As they thaw, gently mash them with the back of a spoon. Stir in the maple syrup, then taste and add more maple syrup if desired.
- Thicken berry compote
Increase the heat to medium-high and cook, stirring frequently, until the mixture simmers and thickens. Transfer the compote to a plate or shallow bowl to cool quickly.
- Make base
Place the oats, almonds, and salt in a blender or food processor and blend until fine crumbs form. Transfer to a bowl and stir in the maple syrup and just enough water until the mixture comes together into a crumbly texture. Set aside.
- Make cheesecake filling
Place the cream cheese, maple syrup, and vanilla in a bowl. Using a sturdy spatula or spoon, mash and stir until smooth. Add the yogurt and stir until everything is fully combined.
- Assemble cups
Divide the base evenly between 4 glasses. Gently level it with the back of a spoon, without pressing down too firmly. Spoon the cheesecake mixture on top, reserving about 2 tablespoons for the end. Smooth the tops, then spoon over the cooled berry compote. Finish with dollops of the reserved cheesecake mixture.
- Chill and serve
Refrigerate until ready to serve. Sprinkle with extra chopped almonds just before serving, if desired.
Notes
- Cream cheese – For the best results, use full-fat block cream cheese. Reduced-fat varieties will give a softer cheesecake filling. Make sure the cream cheese is at room temperature before mixing, otherwise it will be more difficult to achieve a smooth, lump-free texture.
- Yogurt – Use a thick, plain Greek or strained yogurt. Full-fat, low-fat, and non-fat varieties all work well, as long as the yogurt is thick and scoopable.
- Berries – Frozen blueberries work well as an alternative to raspberries. They are naturally sweeter, so you might prefer to reduce or omit the maple syrup in the compote.
- Storage – These cheesecake cups can be stored, covered, in the refrigerator for up to 3 days. For the best texture and make-ahead instructions, see the storage section.
Frequently asked questions
Yes. No-bake cheesecake cups can be made ahead of time. For the best texture, prepare the base, cheesecake filling, and berry compote in advance and store them separately in the refrigerator for up to 3 days. Assemble the cups a few hours before serving.
Yes. Greek yogurt can be used alongside cream cheese in no-bake cheesecake. It helps create a lighter filling with a subtle tang and replaces whipped cream in this recipe. Use a thick, plain Greek or strained yogurt so the cheesecake layer holds its texture.
Yes. You can use blueberries, strawberries, blackberries, cherries, or a mixed berry blend in the compote. Adjust the maple syrup to taste, as some fruits are naturally sweeter or more tart than others.
Yes. You can use fresh raspberries instead of frozen raspberries in the berry compote. Cook the berries with the maple syrup until they soften and thicken. The cooking time may vary slightly depending on the moisture content of the berries.
No-bake cheesecake filling can be too soft if the ingredients are too warm or the cheesecake has not chilled long enough. Use room-temperature, full-fat cream cheese, thick Greek yogurt, and allow enough time for the filling to firm up in the refrigerator.
Freezing no-bake cheesecake cups is not recommended. The cream cheese and Greek yogurt filling may become grainy after thawing, which can affect the smooth texture of the cheesecake layer.
