Individual No Bake Vanilla Cheesecake

Individual No Bake Vanilla Cheesecake. A super easy no bake dessert that takes less than 15 minutes prep time and only 7 ingredients!

Individual No Bake Vanilla Cheesecake | #recipe #dessert #cheesecake

Cheesecake can be an intimidating dessert. These no bake, individual cheesecakes take all of the worry out of a traditional cheesecake. They are in fact pretty hard to mess up.

No bake desserts are the best especially during the summer when turning on the oven is not an option but you are still craving something sweet.

This recipe requires just 15 minutes of prep time and only 7 ingredients. My kind of dessert.

Individual No Bake Vanilla Cheesecake | #recipe #dessert #cheesecake

This recipe yields 2 servings if your using larger glasses or 4 servings with smaller glasses. You can even layer your cheesecake with fruit and the graham cracker crust throughout to make a trifle.

Individual No Bake Vanilla Cheesecake | #recipe #dessert #cheesecake

These mini cheesecakes are super easy to make. The filling is simple, just cream cheese, heavy cream, sugar and vanilla. I kept the crust simple too and used pre-crumbled graham cracker crumbs, sugar and melted butter.

Top the cheesecakes with some whipped cream and fresh berries before serving if desired.

These individual cheesecakes are a wonderful make ahead dessert. Make these for your next gathering or just because!

Individual No Bake Vanilla Cheesecake | #recipe #dessert #cheesecake

Love this Individual No Bake Vanilla Cheesecake? Here are some more desserts to try!

Individual No Bake Vanilla Cheesecakes

5 from 4 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Individual No Bake Creamy Vanilla Cheesecake. A super easy no bake dessert that takes less than 15 minutes prep time and only 7 ingredients!


  • 1/2 cup graham cracker crumbs
  • 3 tablespoons unsalted butter melted
  • 1/2 teaspoon sugar
  • 1 cup heavy cream
  • 8 ounces cream cheese
  • 4 tablespoons sugar
  • 1 teaspoon vanilla extract
  • whipped cream for serving if desired
  • fresh fruit for serving if desired


  1. Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand. Divide crust into 2 large jars or 4 small jars. Place in the refrigerator to set while you are working on the filling.
  2. For the cheesecake filling start by beating heavy cream in a stand mixer with the whisk attachment until it forms soft peaks. Take out of the mixing bowl and set aside.
  3. Add cream cheese, sugar and vanilla to the same mixing bowl with the whisk attachment. Whisk until mixture is smooth and not lumpy.
  4. Fold in the whipped cream by hand into the cream cheese mixture.
  5. Place it back on the stand mixer and whisk until combined and lump free.
  6. Pipe or spoon cheesecake filling into jars. Place in the refrigerator for 1-2 hours to set.
  7. Serve with whipped cream and fresh fruit if desired.
Nutrition Facts
Individual No Bake Vanilla Cheesecakes
Amount Per Serving
Calories 570 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 30g188%
Cholesterol 166mg55%
Sodium 275mg12%
Potassium 141mg4%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 17g19%
Protein 5g10%
Vitamin A 1899IU38%
Vitamin C 1mg1%
Calcium 105mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: Baking, Easy Desserts, Individual Desserts, Individual No Bake Vanilla Cheesecakes, No Bake Recipes





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Comments - page 1/2

  • Love no bake desserts and these cheesecakes look amazing! Love the pictures! Pinned to try them!

  • No bake treats are a must here in Florida. It’s almost always hot. Who wants to have the oven on for an hour to bake something? I love the simplicity of these no bake vanilla cheesecakes. They’re perfect, Kelley!

  • Denise

    Hi Kelly

    I am throughing my parents a 65th birthday party in june and these no bake cheesecake dessert is something different for our sweet table. I was wondering could this dessert be made the day before and be kept in the fridge till the next day and could they stay out of the fridge on our sweet table for a long period of time. I am looking to make about a 100 of them.
    Thanks Denise

    • Hi Denise,

      Yes they can definitely be made a day ahead! I would hesitate to leave them out of the fridge for too long. Maybe you can put some out in a shallow pan filled with ice and replace them as they go.

      I hope this helps and I hope you enjoy!

      Thank you!


  • Noris Colón Cabán

    I am looking forward to do this for my birthday party!
    When you talk about the large/small jars. Of how many ounces the jar should be? I think my jars are about 4 ounces each, so I don’t know if that’s the small you refer, or if the should be larger or smaller.


    • Hi Noris!

      My jars held about the same 4-6 ounces I think. I would say these are on the smaller end so I would do 4 of those jars in that case. I hope this helps and I hope you enjoy!!



  • Phyllis Witmer

    I don’t have a stand mixer. Would I have to whisk by hand?

  • Jeanine

    These look great! But FYI, you have a typo/misspelling/grammar goof. In this sentence, “your” is incorrect and it should be “you’re” (contraction for “you are”):

    “This recipe yields 2 servings if your using larger glasses or 4 servings with smaller glasses.”

    Hope that helps.

  • Heather Conklin

    How many does this recipe make? Not servings but exactly how many?

    Thank you Heather

    • Hi Heather!

      This recipe will make between 2 to 4 jars of cheesecakes depending on the size of your jars.



    • Hi Jabraman,

      Yes you can freeze these after you make them and thaw before serving. Hope you enjoy!



  • Cool. I want to find a good BAKE cheesecake. Plus, I dont have ring molds or a springform pan, so cannot make cheesecakes! What to do??????????????

  • Naomi

    Hello! The recipe doesn’t state how much whipped cream to use (the directions folds them in the cheesecake mixture, but the ingredients list has them as desired.) Would you be able to clarify? Thank you! 🙂

    • Hi Naomi,

      Sorry for the confusion. The whipped heavy cream gets added to the cheesecake mixture. That is separate from the optional whipped cream for topping. I put extra whipped cream on top of mine for garnish. I think I maybe used 3 tablespoons on each one.

      Thank you!


  • Lisa Gibson

    Love this no bake idea! I had a fab recipe for Amaretto Cheesecake but after many uses I have lost part of it.
    I would love to know how I could incorporate the Amaretto into your recipe? This lost recipe had a custard Amaretto sauce in a gravy boat to pour over your slice if they wanted to do so. This part of the recipe I know how to do using egg yolks etc.
    Thanking you in advance Kelly ?

    • Kayla

      It’s the heavy cream yes you are talking about in step 4? So do we fold in the 1 cup liquid as is or do we make whip cream from the heavy whipping cream then fold in? Sorry!! I don’t know why I’m so confused ?

      • Hi Kayla,

        No problem! You want to beat the heavy cream until soft peaks form and this is the whipped cream that you will be folding in.



  • Lauren Clark

    I’m going to make a bunch of mini shooters of this in 2 days. I was hoping to make the filling today so that on the day of I just need to make the crust and fill the cup with the filling. If I keep the filling in a tupperware, do you think it’s ok to make 2 days ahead of time? Or will it set too much