These 20 individual dessert cups and shooters make party desserts simple, neat, and easy to serve. Every recipe is no-bake, and most need only about 15 minutes of hands-on prep before the fridge does the rest.

From cheesecake cups and chocolate mousse to layered puddings and fruit parfaits, these single-serve desserts look far more impressive than the effort involved.

They’re perfect for weddings, baby showers, birthdays, brunch buffets, holiday parties, and any celebration where you’re feeding a crowd.

Make them ahead, keep them chilled, and arrange them on a dessert table when guests arrive.

The individual portions travel well, eliminate messy slicing, and make it easy to offer several crowd-pleasing flavors.

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NO BAKE DESSERT CUPS AND SHOOTERS

1. No Bake Lime Cheesecake Jars

Pale green filling over a sandy graham base, with a curl of zest on top. Creamy, tangy, and bright all at once.

These are the ones I make most often (they disappear from my fridge faster than anything else on this list).

Ingredients

• 1½ cups graham cracker crumbs
• 5 tbsp butter, melted
• 16 oz cream cheese, room temperature
• 1 cup powdered sugar
• Zest of 3 limes and ¼ cup lime juice
• 1 cup cold heavy cream

Instructions

1. Mix the crumbs and melted butter, then press into the bottom of each jar.
2. Beat the cream cheese smooth, then add the sugar, zest, and lime juice.
3. Whip the cream to stiff peaks and fold it in gently.
4. Spoon into jars and chill at least 2 hours.

💡 Tip: Cold cream cheese gives you a lumpy filling no matter how long you beat it, so let it sit out first.

2. Blueberry Chocolate Cake Trifle Jar

3. Mini Oreo Trifle Dessert Cups

4. Mini Strawberry Trifle Dessert Cups

5. Triple Chocolate Mousse Shooters

Three shades of brown stacked in a small glass, from dark to milk to pale cream. Rich without being heavy.

Small glasses are the trick here. A full portion of this would be too much.

Ingredients

• 6 oz semi-sweet chocolate, melted
• 2 cups cold heavy cream
• 3 tbsp cocoa powder
• ½ cup powdered sugar
• 1 tsp vanilla extract

Instructions

1. Whip the cream with the sugar and vanilla to soft peaks.
2. Divide into three bowls. Fold melted chocolate into one, cocoa into another, leave the third plain.
3. Spoon or pipe the layers into shot glasses, darkest first.
4. Chill 1 hour before serving.

6. Strawberry Shortcake Dessert Cups

Red macerated strawberries bleeding into white cream, with cubes of pound cake soaking it all up. Summer in a glass.

Store-bought pound cake works perfectly and nobody has ever noticed.

Ingredients

• 2 cups strawberries, sliced
• 2 tbsp sugar
• 1 store-bought pound cake, cubed
• 1½ cups whipped cream

Instructions

1. Toss the strawberries with sugar and let them sit 20 minutes until syrupy.
2. Layer cake cubes, strawberries, and whipped cream in each cup.
3. Repeat the layers and finish with a whole berry on top.

7. Banana Pudding Cups With Vanilla Wafers

Soft yellow pudding, banana coins pressed against the glass, wafers tucked around the edges. Classic and comforting.

Brush the banana slices with a little lemon juice if you’re making these more than a few hours ahead.

Ingredients

• 1 box instant vanilla pudding mix
• 2 cups cold milk
• 3 bananas, sliced
• 1 box vanilla wafers
• 1 cup whipped cream

Instructions

1. Whisk the pudding mix with cold milk until thick, about 2 minutes.
2. Layer wafers, banana slices, and pudding in each cup.
3. Repeat, then top with whipped cream and a crushed wafer.
4. Chill 1 hour so the wafers soften.

8. Individual Tiramisu Cups

Espresso-soaked ladyfingers under pale mascarpone cream, finished with a heavy dusting of cocoa. Grown-up and a little dramatic.

This one takes more patience than it looks. Dip the ladyfingers too long and the whole cup turns to mush, so two seconds a side is genuinely enough.

Ingredients

• 9 oz mascarpone
• 1 cup heavy cream
• ⅓ cup sugar
• 1 cup strong coffee, cooled
• 5 oz ladyfingers
• Cocoa powder for dusting

Instructions

1. Whip the cream with sugar, then fold in the mascarpone.
2. Dip ladyfingers in coffee for 2 seconds a side and break them into the cups.
3. Alternate cream and biscuit layers, ending with cream.
4. Chill 4 hours, then dust with cocoa right before serving.

9. Oreo Dirt Pudding Cups

Dark chocolate pudding buried under a thick layer of black cookie crumbs, gummy worms poking out. Kids lose their minds over these.

Best for birthday parties and anyone under ten, though I’ve watched plenty of adults take one too.

Ingredients

• 1 box instant chocolate pudding mix
• 2 cups cold milk
• 20 Oreo cookies, crushed
• Gummy worms for topping

Instructions

1. Whisk the pudding mix with cold milk until thick.
2. Spoon into cups, leaving room at the top.
3. Cover with crushed Oreos and press in a few gummy worms.

10. Lemon Blueberry Cheesecake Parfaits

Deep purple blueberry sauce running down the sides of pale lemon cheesecake filling. The color contrast does all the work.

Frozen blueberries cook down into sauce better than fresh ones, and they’re cheaper.

Ingredients

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• Zest and juice of 1 lemon
• 1 cup heavy cream, whipped
• 1¼ cups blueberries
• 1 cup graham cracker crumbs

Instructions

1. Simmer 1 cup of the blueberries with a spoon of sugar for 5 minutes, then cool.
2. Beat the cream cheese with sugar, lemon zest, and juice, then fold in the whipped cream.
3. Layer crumbs, filling, and blueberry sauce in each glass.
4. Top with the remaining fresh berries.

11. No Bake Peanut Butter Pie Cups

Thick tan peanut butter filling on a chocolate cookie base, with chopped peanut butter cups scattered over the top.

Five ingredients, ten minutes, and it tastes like something that took far longer.

Ingredients

• 8 oz whipped topping, thawed
• 8 oz cream cheese, softened
• 1 cup peanut butter
• ½ cup powdered sugar
• 1 cup chocolate cookie crumbs

Instructions

1. Beat the cream cheese, peanut butter, and powdered sugar until smooth.
2. Fold in the whipped topping.
3. Spoon cookie crumbs into cups, then pipe the filling over.
4. Chill 1 hour and top with chopped peanut butter cups.

12. Salted Caramel Apple Crumble Cups

Cinnamon apples over caramel mousse, with a vanilla wafer base and a glossy caramel drizzle down the glass.

These are the ones to make in October when everyone’s already thinking about apples.

Ingredients

• 3 apples, peeled and diced
• 2 tsp cinnamon
• 3 tbsp brown sugar
• 1 cup heavy cream, whipped
• ½ cup salted caramel sauce
• 1 cup vanilla wafer crumbs

Instructions

1. Cook the apples with cinnamon and brown sugar for 6 minutes, then cool completely.
2. Fold half the caramel sauce into the whipped cream.
3. Layer crumbs, caramel mousse, and apples in each cup.
4. Finish with a drizzle of the remaining caramel.

⚠️ Budget Note: Store-bought caramel sauce runs about $4 a jar and does the job here.

13. White Chocolate Raspberry Mousse Shooters

Pink raspberry sauce swirled through ivory white chocolate mousse, one whole berry balanced on top of each glass.

Good for Valentine’s Day, bridal showers, or anything where you want the dessert to look a bit precious.

Ingredients

• 4 oz white chocolate, melted
• 1½ cups heavy cream
• 1 cup raspberries, plus 10 whole for topping
• 2 tbsp sugar

Instructions

1. Crush the raspberries with sugar and set aside.
2. Whip the cream to soft peaks, then fold in the cooled melted white chocolate.
3. Spoon mousse and raspberry sauce into shot glasses in alternating layers.
4. Chill 2 hours and top each with a whole berry.

14. S’mores Pudding Cups

Graham crumbs, chocolate pudding, and a toasted marshmallow browned right on top. Campfire flavor without the campfire.

A kitchen torch is ideal but the broiler works for 30 seconds (watch it the entire time).

Ingredients

• 1 box instant chocolate pudding mix
• 2 cups cold milk
• 1 cup graham cracker crumbs
• 2 cups mini marshmallows
• 1 chocolate bar, broken into squares

Instructions

1. Whisk the pudding with cold milk until thick.
2. Layer graham crumbs and pudding in heatproof cups.
3. Pile marshmallows on top and toast until golden.
4. Finish with a square of chocolate.

15. No Bake Pumpkin Cheesecake Mousse Cups

Warm orange mousse over a gingersnap base, topped with cream and a dusting of cinnamon. Thanksgiving without making a pie.

Use pure pumpkin puree, not pie filling, or these end up far too sweet.

Ingredients

• 8 oz cream cheese, softened
• 1 cup pumpkin puree
• ½ cup powdered sugar
• 1 tbsp pumpkin pie spice
• 1 cup heavy cream, whipped
• 1 cup gingersnap crumbs

Instructions

1. Beat the cream cheese, pumpkin, sugar, and spice until smooth.
2. Fold in the whipped cream.
3. Layer gingersnap crumbs and pumpkin mousse in each cup.
4. Chill 2 hours before serving.

16. Mango Coconut Panna Cotta Cups

Silky white coconut cream with a bright mango layer sitting on top like a sunset. Smooth, cold, and tropical.

Panna cotta needs a full overnight set, so this is one to plan a day ahead rather than the morning of.

Ingredients

• 14 oz coconut milk
• 1 cup heavy cream
• ⅓ cup sugar
• 2 tsp powdered gelatin
• 1½ cups mango puree

Instructions

1. Bloom the gelatin in 2 tbsp cold water for 5 minutes.
2. Warm the coconut milk, cream, and sugar, then stir in the gelatin until dissolved.
3. Pour into cups and chill until set, at least 4 hours.
4. Spoon mango puree over the top before serving.

17. Biscoff Cookie Butter Dessert Cups

Caramel-colored cookie butter swirled through cheesecake filling, with speculoos crumbs top and bottom.

Warm the cookie butter for 15 seconds first so it drizzles properly instead of sitting in a lump.

Ingredients

• 8 oz cream cheese, softened
• ½ cup Biscoff cookie butter, plus extra to drizzle
• ½ cup powdered sugar
• 1 cup heavy cream, whipped
• 20 Biscoff cookies, crushed

Instructions

1. Beat the cream cheese, cookie butter, and sugar until smooth.
2. Fold in the whipped cream.
3. Layer crushed cookies and filling in each cup.
4. Drizzle with warmed cookie butter and chill 1 hour.

18. Mini Berry Trifle Cups

Red and blue berries layered against white cream in clear glasses, with ladyfinger pieces between. Very tidy stripes.

These are my go-to for the Fourth of July because the colors do the decorating for you.

Ingredients

• 1 lb strawberries, sliced
• 1 pint blueberries
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 cup heavy cream, whipped
• 1 package ladyfingers, broken

Instructions

1. Beat the cream cheese with sugar, then fold in the whipped cream.
2. Layer ladyfinger pieces, cream, strawberries, and blueberries.
3. Repeat once more and finish with berries on top.
4. Chill 1 hour before serving.

19. Strawberry Cheesecake Shooters

Small glasses with a brown sugar graham base, thick cheesecake filling, and glossy strawberry sauce on top.

Pipe the filling with a plastic bag with the corner snipped off. It keeps the glass edges clean.

Ingredients

• 8 oz cream cheese, softened
• ½ cup Greek yogurt
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup graham cracker crumbs
• 1½ cups strawberries, diced

Instructions

1. Beat the cream cheese, yogurt, sugar, and vanilla until smooth.
2. Cook half the strawberries with a spoon of sugar for 5 minutes to make a sauce, then cool.
3. Layer crumbs, filling, and sauce in small glasses.
4. Top with the remaining fresh strawberries.

20. Peanut Butter Cup Parfaits

Dark chocolate pudding alternating with pale peanut butter mousse, chopped candy across the top.

Two components, both quick, and the layers stay sharp because the mousse holds its shape.

Ingredients

• 1 box instant chocolate pudding mix
• 2 cups cold milk
• ½ cup peanut butter
• 4 oz cream cheese, softened
• ½ cup powdered sugar
• 1 cup whipped topping

Instructions

1. Whisk the pudding with cold milk and set aside to thicken.
2. Beat the peanut butter, cream cheese, and sugar, then fold in the whipped topping.
3. Alternate layers of pudding and peanut butter mousse in each glass.
4. Top with chopped peanut butter cups.

21. Matcha White Chocolate Mousse Cups

Soft green mousse in a small glass, with a Biscoff crumb base and a light dusting of matcha over the surface.

Sift the matcha before it goes anywhere near the cream or you’ll be picking out bitter green lumps.

Ingredients

• 4 oz white chocolate, melted
• 1½ cups heavy cream
• 1 tbsp matcha powder, sifted
• 2 tbsp sugar
• 1 cup Biscoff cookie crumbs

Instructions

1. Whisk the sifted matcha into ¼ cup of the cream until smooth.
2. Whip the remaining cream with sugar, then fold in the matcha mixture and melted white chocolate.
3. Spoon cookie crumbs into cups and pipe the mousse over.
4. Chill 2 hours and dust with matcha before serving.

22. No Bake Peach Cobbler Cheesecake Jars

Golden cinnamon peaches spooned over cheesecake filling in a small jar, buttery graham crust underneath.

Canned peaches work perfectly here, which makes this one doable in February.

Ingredients

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 cup heavy cream, whipped
• 2 cups peaches, diced
• 1 tsp cinnamon
• 1 cup graham cracker crumbs

Instructions

1. Toss the peaches with cinnamon and a spoon of sugar, then set aside.
2. Beat the cream cheese and sugar smooth, then fold in the whipped cream.
3. Layer crumbs and filling in each jar.
4. Spoon the peaches over the top and chill 2 hours.

20. Mini Cannoli Cups

Sweet ricotta cream studded with mini chocolate chips, chopped pistachios and powdered sugar over the top.

Drain the ricotta in a sieve for an hour first, otherwise the filling ends up watery.

Ingredients

• 15 oz whole milk ricotta, drained
• ½ cup powdered sugar
• 1 tsp orange zest
• ⅓ cup mini chocolate chips
• ¼ cup pistachios, chopped
• 1 cup crushed waffle cone or shortbread crumbs

Instructions

1. Beat the drained ricotta with powdered sugar and orange zest until creamy.
2. Fold in most of the chocolate chips.
3. Spoon crumbs into small cups, then pipe the ricotta filling over.
4. Top with pistachios, the rest of the chips, and powdered sugar.