No Bake Cheesecake Cups
These creamy no bake cheesecake cups are effortless to prepare and perfect for any occasion. With a buttery graham cracker crust and a rich cheesecake filling, they are sure to impress.
Equipment
- 1 Mixing Bowl large
- 1 Electric Mixer
- 8 small dessert cups
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
Preparation
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
- Divide the crumb mixture evenly among the dessert cups. Press firmly to form a crust layer at the bottom of each cup.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Gradually add the powdered sugar and vanilla extract to the cream cheese, continuing to beat until fully incorporated.
- Slowly pour in the heavy cream and beat on high speed until the mixture becomes thick and holds stiff peaks.
- Spoon the cheesecake filling over the prepared crusts, filling each cup to the top. Smooth the surface with a spatula.
- Refrigerate the assembled cheesecake cups for at least 2 hours, or until the filling is set and firm.
- Before serving, add desired toppings such as fruit, chocolate shavings, or caramel drizzle for additional flavor.
- Cover any leftover cups with plastic wrap and store in the refrigerator for up to 5 days.
Notes
Pro Tips: Ensure cream cheese is at room temperature for smooth mixing. Ingredient Substitutions: Use almond extract for a different flavor profile. How to Serve: Top with fresh berries or a fruit compote. Storage & Freshness: Store in the refrigerator for up to 5 days. Make-Ahead Tips: Prepare the night before for best results.