No-Bake Cheesecake Cups
These no-bake cheesecake cups are a quick and impressive dessert featuring a buttery graham cracker layer and a creamy cheesecake filling, perfect for any occasion.
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese, softened Full-fat gives best flavor; mascarpone is a richer substitute.
- 1/2 cup powdered sugar Can reduce to 1/3 cup for less sweetness.
- 1 tsp alcohol-free vanilla extract
- 1 cup heavy whipping cream, cold Chilled bowl and beaters help it whip faster.
For the Graham Cracker Base
- 1-1.5 cups Graham cracker crumbs Depending on how thick you want the base; mix with melted butter for a firmer base.
Toppings
- cherry pie filling
- blueberry pie filling
- chocolate sauce
- caramel sauce
Instructions
Preparation
- Beat the softened cream cheese in a mixing bowl until smooth and free of lumps.
- Add powdered sugar and vanilla. Mix until well combined and silky.
- In a separate chilled bowl, whip the heavy cream on medium-high until stiff peaks form.
- Gently fold one-third of the whipped cream into the cream cheese to loosen the mixture.
- Fold in the remaining whipped cream until evenly combined and airy.
- Spoon a layer of graham cracker crumbs into the bottom of each serving cup. Press lightly to create a base.
- Add a layer of cheesecake filling over the crumbs. Repeat crumbs and filling if your cups are tall. Smooth the top.
- Finish with your chosen topping, either a spoonful of cherry or blueberry pie filling, or a drizzle of chocolate or caramel sauce.
- Refrigerate the cups for at least 2 hours to set before serving.
Notes
Best served chilled. Arrange on a platter for parties and garnish with mint or chocolate curls. Store in the fridge for 3-4 days or freeze for up to 1 month.