Light as a cloud, sweet as a berry. These individual no-bake cups layer a silky, airy cream mixture with juicy mixed berries. They're quick to assemble, beautiful to serve, and absolutely irresistible.
Prep time: 15 minutes
Chill time: 1 hour (optional but recommended)
Serves: 4–6 (depending on cup size)
Ingredients
For the Cloud Cream
| Ingredient | Amount | Notes |
|---|---|---|
| Heavy whipping cream | 1 cup (240 ml) | Very cold |
| Powdered sugar | 3 tbsp | |
| Vanilla extract | 1 tsp | |
| Cream cheese | 4 oz (113 g) | Softened to room temperature |
| Greek yogurt (plain, full-fat) | ½ cup (120 g) | Adds tang and stability |
For the Berry Layer
| Ingredient | Amount |
|---|---|
| Mixed fresh berries (strawberries, blueberries, raspberries, blackberries) | 2 cups |
| Granulated sugar (optional) | 1 tbsp |
| Lemon juice (optional) | 1 tsp |
For Garnish
Fresh mint leaves
Extra berries
Crushed graham crackers or shortbread (optional, for crunch)
Instructions
1. Prep the berries
Wash and dry the berries thoroughly.
Hull and slice strawberries into small pieces.
Leave small berries (blueberries, raspberries, blackberries) whole or halved if large.
If desired, toss berries with 1 tbsp sugar and 1 tsp lemon juice. Let sit for 10 minutes to macerate slightly.
2. Make the cloud cream
In a large chilled bowl, whip the heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form (about 3–4 minutes). Set aside.
In a separate bowl, beat the softened cream cheese until smooth and fluffy. Beat in the Greek yogurt until fully combined and no lumps remain.
Gently fold the whipped cream into the cream cheese mixture in two additions. Fold carefully – you want to keep the airy, cloud-like texture.
3. Assemble the cups
Choose clear glasses, mason jars, or dessert cups. Layer as follows:
Bottom: A spoonful of macerated berries (and juice)
Middle: A generous dollop of cloud cream
Repeat: Another layer of berries, then another layer of cream
Top: Garnish with a few whole berries, a mint leaf, and a sprinkle of crushed cookie (if using)
4. Chill (optional but recommended)
Refrigerate for at least 1 hour. This helps the layers set and the flavors meld. The cups can be made up to 6 hours ahead.
5. Serve cold
Enjoy straight from the fridge. The cream stays light and fluffy.
Variations
| Flavor | Swap or Add |
|---|---|
| Lemon cloud | Add 1 tbsp lemon zest and 1 tbsp fresh lemon juice to the cream mixture |
| Chocolate cloud | Fold in 2 tbsp cocoa powder (sifted) with the powdered sugar |
| Tropical cloud | Use diced mango, kiwi, and pineapple instead of berries |
| Vegan version | Use chilled coconut cream (solid part only) + vegan cream cheese + coconut yogurt |
| Extra crunch | Layer with crushed graham crackers, vanilla wafers, or granola |
Tips for Success
Keep cream cold – Chilled heavy cream whips faster and holds stiff peaks better.
Don't over-whip – Once stiff peaks form, stop. Over-whipped cream turns grainy.
Room temperature cream cheese – Cold cream cheese will lump. Let it sit out for 30 minutes first.
Fold, don't stir – Stirring deflates the whipped cream. Use a gentle folding motion.
Storage
Refrigerate: Covered, for up to 2 days. The cream may soften slightly but will still taste delicious.
Freeze: Not recommended (texture changes upon thawing).
Enjoy these light, dreamy berry cloud cups – they taste like a hug in a glass!
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