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–+ servings
Easy cheese cake cups egg-free and gluten and dairy-free options
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Easy Cheesecake Cups

Super easy cheesecake cup recipe. Perfect for warm summer days when you don't want to turn on the oven.
Course: Dessert
Cuisine: American
Keyword: cheesecake, dairy-free, dessert, easy cheesecake cups, easy cheesecake recipe, egg-free, gluten-free, summer desserts
Servings: 12 Servings
Calories: 189kcal
Author: Mary Krick

Ingredients

  • 1 + 1/2 cups graham cracker crumbs ~ gluten-free if needed
  • 1/4 cup plus 1 1/2 tbsp sugar ~ the 1 1/2 tbsp will be used in the filling
  • 6 tbsp butter melted or a non-dairy substitute
  • 12 oz cream cheese softened
  • 3 tbsp honey
  • 3 tbsp lemon juice
  • 3/4 tsp vanilla
  • Fresh fruit for topping

Instructions

  • If you are planning on baking the graham cracker crust preheat oven to 350.
  • Line muffin tin with silicone cupcake holders.
  • Add crushed graham crackers, 1/4 cup of sugar, and melted butter in a small mixing bowl. Mix well until completely combined.
  • Scoop up 2 tbsp of the crumb mixture and press firmly on the bottom of the cupcake liners.
  • Bake for 7 minutes or freeze crumb crust. Allow baked crumb crust to cool.
  • In a medium-sized mixing bowl add softened cream cheese, 1 tbsp sugar, and honey, and mix well.
  • Add lemon juice and vanilla and mix until creamy.
  • Spoon cream cheese filling over crumb crust in cupcake holders.
  • Chill or freeze until you are ready to serve.
  • Add sliced fruit, or other toppings as desired.
  • Store leftovers in refrigerator or freezer.

Notes

5 WW points plus each.
These could also be made in regular size or mini cupcake liners.

Nutrition

Serving: 1Cheesecake Cup | Calories: 189kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 174mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 429IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 0.5mg