No-Bake Cranberry Cheesecake Cups

If you’re looking for the perfect make-ahead dessert for the holidays, these No-Bake Cranberry Cheesecake Cups are perfect for you! Great for special occasions, or any time you want a quick treat without turning on the oven. These cheesecake cups are made with buttery graham cracker crust, a smooth and creamy vanilla bean cheesecake filling, and a delightful topping using Mt. Hope Farms Oregon Cranberry Marionberry Fruit Spread. These mini cheesecake cups will have people thinking you spent a lot of time on them, but they are a piece of cake!

Whether you’re making a festive Christmas dessert, prepping easy desserts for a party, or searching for a no-bake cranberry recipe, these mini cheesecake jars are guaranteed to be a crowd-pleaser.

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Why You’ll Love These No-Bake Cranberry Cheesecake Cups

These quick cheesecake jars check all the boxes for an easy, elegant dessert that is slightly festive without going over the top!

Customizable: this recipe is completely customizable! Switch the crust up with granola or chopped nuts, or omit the crust all around! Add in extras into the filling like orange zest, lemon, and more.

No oven required: perfect for busy holiday cooking days when the oven is already occupied by all the holiday cookies you’re making!

They look impressive: there’s something about individual desserts that are just impressive! It seems like you put in a lot of effort into the recipe, but truly an easy one!

Great make-ahead dessert: make-ahead desserts are fantastic for the holidays! If I’m able to save time while hosting, count me in.

Simple ingredients: these cheesecake cups are made with simple pantry ingredients that makes it easy and quick to whip together.

The cranberry marionberry topping adds a festive color + bright, fruity flavor

Ingredients for No-Bake Cranberry Cheesecake Cups

8 ounces cream cheese, room temperature

½ cup unsweetened full-fat Greek yogurt

⅓ cup powdered sugar

1 tsp vanilla bean paste

1 cup crushed graham crackers

2 Tbsp melted butter

Mt. Hope Farms Oregon Cranberry Marionberry Fruit Spread (or sub homemade cranberry sauce)

How to Make No-Bake Cheesecake Cups

This easy no-bake dessert recipe comes together fast with just a little mixing and layering.

Step 1 — Make the Cheesecake Filling

In a large mixing bowl, whisk together:

• softened cream cheese
• Greek yogurt
• powdered sugar
• vanilla bean paste

Whisk until completely smooth, thick, and creamy. Set aside.

Step 2 — Prepare the Graham Cracker Crust

In a separate bowl, combine the crushed graham crackers and melted butter. Stir until the mixture resembles wet sand.

Step 3 — Layer the Crust

Add 2–3 tablespoons of the graham cracker mixture into the bottom of 4 small serving glasses, jars, or ramekins. Press firmly to form the crust layer.

Step 4 — Add the Cheesecake Filling

Divide the cream cheese mixture evenly between the 4 jars, spooning it gently on top of the crust.

Step 5 — Chill

Cover the jars and refrigerate for 4 hours or up to overnight to let the cheesecake set properly.

Step 6 — Add the Cranberry Marionberry Topping

Right before serving, add a generous spoonful of the Mt. Hope Farms Oregon Cranberry Marionberry Fruit Spread. Serve chilled and enjoy!

Tips for the Best No-Bake Cheesecake Cups

• Use room temperature cream cheese for the smoothest texture. If it’s too cold it will have clumps.
• Full-fat Greek yogurt gives the filling amazing creaminess and is slightly tart.
• Chill long enough for the filling to firm up — ideally 4 hours or up to overnight.
• Small mason jars (4-6 oz) work perfectly for layering.
• Add the fruit topping right before serving to keep the layers neat and vibrant.

FAQ: No-Bake Cranberry Cheesecake Cups

Can I make these no-bake cheesecake cups ahead of time?

Yes! These cheesecake cups are perfect for make-ahead holiday desserts. Prepare and assemble them up to 24 hours in advance, but add the cranberry topping right before serving for the best presentation.

How long do no-bake cheesecake cups last in the fridge?

Store them covered in the refrigerator for 3–4 days. The crust may soften slightly over time, but the flavor stays delicious.

Can I use a different fruit spread or topping?

Absolutely. These cheesecake cups work with raspberry jam, blueberry compote, lemon curd, cherry pie filling, or fresh berries. The cranberry marionberry topping is especially festive for the holidays.

Can I make this recipe gluten-free?

Yes—simply use gluten-free graham crackers or gluten-free cookie crumbs for the crust. Everything else in the recipe is naturally gluten-free.

Can I substitute the Greek yogurt?

You can use sour cream or plain yogurt in place of Greek yogurt, but full-fat Greek yogurt gives the creamiest texture and thickest filling.

How do I make the filling extra smooth?

Make sure the cream cheese is fully softened and whisk thoroughly or use a hand mixer for a perfectly creamy, lump-free cheesecake filling.