Easy Berry Cheesecake Cups

Course: Dessert

Cuisine: American

Keyword: berry cheesecake cups, berry cheesecake parfaits, cheesecake cups, cheesecake parfaits, fourth of july dessert, no bake cheesecake, no bake cheesecake dessert, no bake parfaits, summer dessert

Prep Time: 15

Total Time: 15

Servings: servings

Calories: 256kcal

Author: Malinda Linnebur

These Easy Berry Cheesecake Cups are the best no-bake dessert! Start with an easy and delicious cheesecake filling, then layer it with fresh berries and homemade whipped cream. These are the perfect make-ahead parfaits for summer parties and Fourth of July celebrations!

Print Recipe

Ingredients

Cheesecake Filling

1 cup heavy whipping cream, very cold
⅔ cup powdered sugar
1 teaspoon vanilla
1 (8 oz package) cream cheese, softened

Fruit

3 cups blueberries
3 cups strawberries, chopped

Other

6 (9 oz) clear plastic cups
Extra whipped cream for topping if desired
mint leaves for topping if desired

Instructions

In the bowl of your stand mixer beat the heavy cream, powdered sugar and vanilla just until stiff peaks form. Set aside.
In another bowl beat the cream cheese until smooth. Add in the whipped cream and fold in gently until combined.

ASSEMBLY:

Spoon a small amount of chopped strawberries into the bottom of each cup. Top with a little cheesecake filling. Top with blueberries. Repeat this process one more time. Garnish with extra whipped cream and mint if desired. Refrigerate any leftovers.

Notes

Mixing tip: When making the cheesecake filling, be careful to mix the cream cheese and whipped cream together gently. If mixed harshly or over-mixed, all the air will be beat out of the cream. Then you won't have that fluffy texture.
Decorating: You can decorate these with a swirl of fresh whipped cream, a sprinkle of extra berries, or a sprig of mint. A little decoration makes them extra festive!
Storing: If not eating right away, make sure to store these covered in the refrigerator until ready to serve.
Make ahead: If you make these ahead, don't top with the extra whipped cream and mint. Cover with plastic wrap and store in the fridge until ready to serve. Then garnish if desired.

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