No-Bake Chocolate Chip Cheesecake Cups

I have always felt some guilt when making a no-bake recipe for dessert. Something about it just doesn’t feel right… all those delicious calories with minimal effort seems a little sinful 🙂

However, I feel like no-bake recipes shouldn’t be shamed just because they are easy. On days where it is too hot to bake, or you simply don’t have the time, they are a life saver! I hadn’t really given them a chance until we became parents and quickly learned how valuable time really is. When I used to spend a whole day baking, now I have about 20 minutes to get it all done between naps, crying, playing, doctors appointments and diaper changes.

This recipe is a walk in the park and something you could whip up in minutes!


  • 2 Packs Crushed Graham Crackers
  • 11 Tablespoons Butter, melted
  • 1-14oz can of Sweetened Condensed Milk
  • 2 Tablespoons Sugar
  • 16oz Cream Cheese (2 8oz packs)
  • 2 Tablespoons Vanilla Extract
  • 1 Tablespoon Almond Extract
  • Chocolate Syrup
  • Mini Chocolate Chips
  • Whipped Cream

In a large bowl, mix together your graham cracker crumbs with the melted butter. I usually get my graham crackers super fine by first crushing them in a gallon zip lock bag with a rolling pin. Take the mixture and press it in the bottom of your cheesecake pan, or whatever serving dish you plan to use. In the picture above I used 6oz juice tumbler glasses. I think stemless wine glasses are cute to serve out of as well. Place the cups or pan with the crust in the freezer to set. If you wanted to make little bite-size servings you can even serve out of clear shot glasses!

In a separate bowl, mix together your cream cheese, condensed milk, vanilla and almond extracts. I very much recommend using a hand or stand mixer to really get the cream cheese whipped into the other ingredients well.

Take your cups out of the freezer and drizzle chocolate syrup down the sides. Carefully spoon in some of the filling, spreading it evenly (don’t push it down or else you will mess up your beautiful drizzle work 🙂 ). Place back in the refrigerator for an hour or more before serving.

Once ready to serve, top with chocolate chips, whipped cream, and more chocolate sauce!

One thing I absolutely love about this recipe is that it is easy to substitute out the extracts and sub in for lemon juice for a different flavor. I have done this and topped with a raspberry fruit topping and it was very different but still delicious!


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