Estimated read time 2 min read

With this no-bake, easy cheesecake, we’re getting ready for the 4th of July holiday. Mini Dessert Glasses have a creamy cheesecake layer layered with crushed graham crackers and then topped off with berries. Over the past year, these little treats have been a favorite at family gatherings. I added little stars made from puff pastry for the Fourth of July.


Softened block cream cheese in 4 packages of 8 ounces each.

1/3 cup + 1 tablespoon sugar

Vanilla Extract, 1/2 teaspoon HTML0

One tub (8 oz.) Cool Whip defrosted

8 to 10 graham cracker sheets, finely crushed

Fresh blueberries and raspberries


Mix cream cheese, vanilla, and sugar in a large bowl. Stir in the cool Whip gently until well combined.Use a spoon to fill small dessert glasses halfway with the cream cheese mixture. You can also use a piping tip fitted with a large, round tip for a more professional presentation. Add 1 tsp of graham cracker crumb topping. Shake the glass to even out the crumbs. Fill the glass to the top of the cream cheese mixture.

Sprinkle with graham cracker crumbs. Top with berries. For an added touch, add a pastry star.

Refrigerate for 4 hours or until the product is firm. Serve chilled. This recipe makes approximately 16 mini-servings, depending on your serving glass size.


If you don’t own a piping bag, use a Ziploc to fill the glasses. Fill it partially, seal the bag, and cut off one corner. Squeeze it out!

Set cream cheese out at room temperature before you start. This will make it easier to blend everything and achieve a smooth consistency.

Serve with Star Pastries and berries for a patriotic display.

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