Creamy no-bake cheesecake cups layered with fresh berries, mango and pineapple. Quick, easy, and no oven needed — the easiest summer dessert.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Summer Dessert Recipes
At A Glance
- ⏱ Ready In: 45 minutes (15 minutes active, 30 minutes chill)
- 🍽 Serves: 6 (or more)
- 🌱 Diet: Vegetarian, easily made gluten-free
- 💪 Nutrition Highlights: ~8 grams protein per serving from cream cheese and condensed milk
- 🥕 Main Ingredients: Cream cheese (you can use light), sweetened condensed milk, graham crackers, strawberries, mixed berries, mango, pineapple
- 🔥 Flavor Profile: Creamy and tangy with a hint of lemon, sweet condensed milk, fresh juicy fruit, and a buttery graham cracker crunch
- 🧊 Meal-Prep Friendly: Keeps covered in the fridge for a few days — great for prepping ahead of a gathering
- Best Served With: Iced tea, a glass of prosecco, or on their own as a light after-dinner treat or at summer garden party
If you love a fruit trifle and a cheesecake, these no-bake fruit and berry cheesecake cups are for you. I love making them when I want something that looks impressive, but that doesn’t take a whole lot of effort to prepare.
The filling is a simple no-bake cheesecake mixture — cream cheese, sweetened condensed milk and a good hit of lemon juice — that whips up thick and mousse-like in a couple of minutes with a hand mixer. Layer that with juicy mango, pineapple and a mix of berries, plus a sprinkle of buttery graham cracker crumbs for crunch, and you’ve basically got a trifle without the fuss of baking a cake or making custard.
I love that you can build these in individual cups, so everyone gets their own perfectly layered dessert without any awkward serving at the table. It’s the kind of make-ahead dessert that’s ideal for warmer months when the last thing you want to do is turn on the oven.
👩🍳 You might also like these recipes: strawberry cheesecake bars, mango cheesecake, coconut yogurt panna cotta, raspberry chocolate parfait, blackberry oat bars, Ninja Creami strawberry ice cream, or this cake in a jar.
What You’ll Need
Here is what you’ll need for this no-bake cheesecake cups recipe. Find the full measurements in the recipe card below.
For the cheesecake filling:
- Cream cheese — softened, so it whips up smooth without lumps; you can use light cream cheese here
- Sweetened condensed milk — sweetens and thickens the filling without needing gelatin or baking
- Fresh lemon juice — cuts through the richness and gives the filling its tangy cheesecake flavor
- Vanilla extract
For the crust layer:
- Graham crackers — crushed fine; swap for gluten-free graham crackers if needed
- Butter — melted, to bind the crumbs together
For the fruit layer:
- Strawberries — sliced
- Blueberries, raspberries and blackberries — use one or a mix of all three
- Mango — fresh and cubed for the best flavor
- Pineapple — fresh, cubed
- If making this in cooler months, you can use canned fruit or something that’s in season like citrus, pears or caramelized apples.
How To Make No-Bake Cheesecake Fruit Cups
Find the full recipe and nutritional information below. Here’s the general process:
- Beat the softened cream cheese, condensed milk, lemon juice, and vanilla with a hand mixer until smooth and well combined. Cover and chill while you prep everything else.
- Melt the butter and stir it through the crushed graham crackers until evenly coated.
- Toss the mango, pineapple and berries together gently in a bowl.
- Build the cups: a spoonful of graham cracker crumbs in the bottom, a scoop of the cheesecake mixture, then a layer of fruit. Repeat until the cups are full.
- Serve straight away, or chill until you’re ready to serve.
Recipe Tips & Variations
- Swap the fruit: Peaches, grapes, or cherries all work well in place of the berries or tropical fruit. Skip melon — it releases too much water and turns the cheesecake layer soggy. For fall and winter, try caramelized apple and pear, or use canned fruit.
- Make it gluten-free: Use gluten-free graham crackers in the crust — everything else is naturally gluten-free.
- Don’t skip the chill: Even a short 30-minute chill helps the layers firm up so they hold their shape when you dig in.
- Portion size: This recipe comfortably makes 6 individual cups rather than 4 — a better portion size for a dessert this rich. You can even stretch it out to 8 smaller cups.
- Make ahead: Assemble a few hours ahead and keep covered in the fridge until serving — ideal for entertaining since there’s no last-minute step.
Serving Suggestions
I like to serve these in clear glass cups or small trifle dishes so you can see all the pretty fruit layers — they always get comments at a summer dinner party. They’re rich enough to serve on their own, but pair nicely with a light dessert wine or an iced tea if you’re serving them after a heavier meal.
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Ingredients
- 12 oz cream cheese, softened 340 grams
- 1/2 can sweetened condensed milk 7 oz / 200 grams
- ¼ cup fresh lemon juice 60 ml
- 1 teaspoon vanilla extract
- 1 tbsp water optional, to thin the mixture out
- 1 cup crushed graham crackers about 100 grams
- ¼ cup butter, melted 55 grams
- ¾ cup sliced strawberries about 110 grams
- 1 ½ cups blueberries, raspberries and blackberries (or a combination) about 220 grams
- ⅔ cup cubed mango (about 1 mango) about 115 grams
- ⅔ cup cubed pineapple about 115 grams
Instructions
- In a large mixing bowl, add the softened cream cheese, sweetened condensed milk, lemon juice and vanilla.
- Beat on medium-high speed with a hand mixer until well combined and smooth. Add a tablespoon or two of water if the mixture is too thick. Cover with plastic wrap and chill in the fridge while you prep the fruit and crust.
- In a small bowl, melt the butter and stir through the crushed graham crackers until evenly coated.
- In a medium bowl, add the mango, pineapple and all the berries. Gently toss to combine.
- To assemble, use 6 individual dessert cups (or one large trifle bowl).
- Start with 1–2 tablespoons of the graham cracker crumbs in the bottom of each cup, followed by a scoop of the cheesecake mixture, then a spoonful of the fruit mixture. Repeat the layers until the ingredients are used up.
- Serve right away, or chill in the fridge until ready to serve.
Notes
Nutrition
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