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No-Bake Cheesecake Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 88 reviews
  • Author: Villerius
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 75 minutes
  • Yield: 8 servings (using 9 oz cups)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

Easy Cheese Cake Cups are a delightful no-bake dessert featuring a creamy, smooth cheesecake filling atop a crunchy graham cracker crust. Perfect for entertaining, these individual portions allow you to customize with your favorite toppings such as cherry pie filling, blueberry pie filling, or chocolate ganache. With just six ingredients and minimal preparation, these cheesecake cups are a quick and impressive treat.

Ingredients

Scale

Crust

  • Graham cracker crumbs (2 tablespoons per 9 oz cup or 1 tablespoon per 4-6 oz cup)

Cheesecake Filling

  • 16 oz full fat cream cheese (2 packages, room temperature)
  • 2 cups (473 ml) heavy whipping cream (1 pint)
  • 1 ½ cups (169 g) powdered sugar (divided: 1 cup and ½ cup)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare Cups: Select your desired cup size; 9 oz cups yield 8 servings, while 4-6 oz cups yield 12-16 servings. Add graham cracker crumbs to the bottom of each cup—2 tablespoons for 9 oz cups or 1 tablespoon for smaller ones.
  2. Chill Mixing Bowl: Place a metal or glass mixing bowl in the freezer for 15 minutes to chill in preparation for whipping cream.
  3. Mix Cream Cheese and Sugar: In a separate bowl, beat the cream cheese with 1 cup of powdered sugar using an electric mixer until smooth and creamy, about 1-2 minutes. Set aside.
  4. Whip Cream: Remove the chilled bowl from the freezer. Add the heavy whipping cream, remaining ½ cup powdered sugar, lemon juice, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form, approximately 4-5 minutes.
  5. Combine Mixtures: Gently fold the cream cheese mixture into the whipped cream on low speed for 1-2 minutes until fully combined, with no visible separation.
  6. Fill Cups: Transfer the cheesecake filling to a piping bag or a ziplock bag with a corner cut off. Pipe the filling into the prepared cups, filling about three-quarters full.
  7. Refrigerate: Chill the cheesecake cups in the refrigerator for 1-2 hours. For longer storage, cover the cups with plastic wrap and refrigerate overnight if desired.
  8. Add Toppings: Before serving, garnish with your favorite toppings such as cherry pie filling, blueberry pie filling, homemade strawberry sauce, chocolate ganache, Oreo crumbs, or chopped candies.

Notes

  • These cheesecake cups require no baking, making them a quick and easy dessert option for entertaining.
  • Adjust the amount of graham cracker crumbs based on cup size to keep the crust balanced.
  • Be sure the cream cheese is at room temperature for a smooth filling.
  • Chilling the mixing bowl helps achieve the perfect whipped cream consistency.
  • Customize with diverse toppings to suit different tastes and occasions.

Nutrition

  • Serving Size: 1 cheesecake cup
  • Calories: 491 kcal
  • Sugar: 26 g
  • Sodium: 194 mg
  • Fat: 41 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 0.01 g
  • Protein: 5 g
  • Cholesterol: 124 mg

Find it online: https://emilyscook.com/no-bake-cheesecake-cups-recipe/