Ready for a luscious no-bake dessert that practically disappears at every party? These cherry cheesecake cups are creamy, slightly tangy, and packed with that perfect graham cracker crunch. Every bite is magically delicious and completely craveable. They’re easy to make ahead, served in individual portions, and absolutely ideal for a summer party. I love swapping the cherry topping for lemon or blueberry when I want to mix things up!

❤️ Why You’ll Love These Cherry Cheesecake Cups

✔ No-bake. You can skip heating up the oven with this recipe.

✔ Perfect for parties and gatherings. These are served as individual desserts in their own little cup. This means that no cutting up or plating is required.

✔ Easily customizable. You can swap out the cherry pie filling for other flavors such as blueberry or peach.

✔ Make ahead perfect. These cups are even better if you make them ahead of time and chill them in the fridge.

✔ Cute and fun. These are cute desserts that will put a small smile on your guests faces every time.

🧾 Ingredients for Cherry Cheesecake Cups

Graham cracker crumbs – Forms the nutty, crumbly base that perfectly complements the creamy filling with just the perfect touch of honey and cinnamon.
Granulated sugar – Adds a touch of sweetness to the crust.
Butter – Not only does melted butter bind the graham cracker crumbs to form the crust, but it also provides a richness and depth of flavor.
Cream cheese – The star of the show! It creates that rich, smooth cheesecake layer.
Sweetened condensed milk – Gives the cheesecake filling extra sweetness and a silky texture without needing extra sugar.
Lemon juice – Freshly squeezed lemon juice brightens up the filling with a subtle, fresh flavor. However, if you don’t have fresh lemons, don’t worry. I also sometimes use the jar from the fridge. Go with what you have.
Vanilla extract – Rounds out the cheesecake flavor with a warm, sweet note.
Cherry pie filling – A vibrant, fruity topping that pairs beautifully with the creamy cheesecake base.

How to Make This Cherry Cheesecake Dessert Cup

Step 1: Make the crust
In a small mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter; stir until fully moistened.

Step 2: Prepare the cheesecake filling
In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.

Add the sweetened condensed milk and continue beating until well combined.

Stir in the lemon juice and vanilla extract until smooth.

Step 3: Assemble the cheesecake cups

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Set 6 plastic 9-ounce punch cups on a counter or cookie sheet.

Scoop 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup and press down lightly.

Spoon 3 tablespoons of cheesecake filling into each cup and spread it out evenly.

Distribute half of the cherry pie filling evenly among the 6 cups.

Sprinkle 2 tablespoons of graham cracker crumbs over the cherry layer.

Add the remaining cheesecake filling evenly over the top.

Finish by dividing the reserved cherry pie filling among the cups and sprinkle with a pinch of graham cracker crumbs.

Step 4: Chill and serve
Serve immediately or refrigerate for up to 24 hours before serving.

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FAQs:

Can I make Cherry Cheesecake Cups ahead of time?

Yes! Not only can you make these no-bake cheesecake cups in advance, but I strongly recommend it. Make them 24 hours ahead, but note that they will stay fresh in the fridge for up to 3 days.

Can I use store-bought lemon juice?

You can absolutely use bottled lemon juice to make these cheesecake cups. I want to note that freshly squeezed lemon juice is preferred because it is fresher and tastes better, but use what you have.

What else can I use instead of graham cracker crumbs?

If you want to switch things up a bit, I recommend using Nilla wafers or shortbread cookies.

💡 Tips and Tricks for the Best Cherry Cheesecake Cups

Crushing graham crackers easily:

I like to use a mini food processor to crush the graham crackers into crumbs. However, I do admit that cleaning it up after the fact isn’t the most fun. So another method that I use is to place them in a zip-top bag and crush them with a rolling pin for a quick, no-mess method. I also kinda enjoy the smashing part. 🤣

Melting butter safely:

I love the microwave for melting butter. To do this: Microwave butter in short 10–15 second bursts, stirring in between, to avoid overheating.

Softening cream cheese:

Before starting this recipe, I highly recommend softening the cream cheese. This will make it much easier to beat it smooth for the recipe.

There are two main ways in which we recommend softening cream cheese:

Softening it up on the counter
Soften cream cheese using the water bath method