Description
No-bake cheesecake cups offer a rich, creamy dessert with a graham cracker crust and whipped cream topping. Easy to assemble, these portable treats are perfect for parties or a quick indulgence.
Ingredients
Graham cracker crumbs, 2 tbsp for 9 oz cups (varies per serving)
Full-fat cream cheese, 16 oz (2 packages, room temperature)
Heavy whipping cream, 2 cups (473 ml)
Powdered sugar, 1 ½ cups (divided into 1 cup and ½ cup)
Fresh lemon juice, 1 tbsp (freshly squeezed)
Vanilla extract, 2 tsp (pure preferred)
Instructions
Place a metal or glass mixing bowl in the freezer for 15 minutes.
If using 9 oz cups, place 2 tablespoons of graham cracker crumbs in the bottom of 8 cups.
In a separate bowl, beat cream cheese and 1 cup powdered sugar until smooth.
Remove chilled mixing bowl from the freezer.
Add heavy whipping cream, ½ cup powdered sugar, lemon juice, and vanilla extract; beat until stiff peaks form.
Fold whipped cream into cream cheese mixture on low speed.
Transfer filling to a piping bag and fill cups ¾ full.
Refrigerate for 1–2 hours before topping with desired toppings.
Notes
Ensure cream cheese is at room temperature for smooth mixing.
Chill the bowl and beaters beforehand for best whipped cream results.
Store covered in the refrigerator for up to 24 hours.
- Prep Time: 20
- Category: Desserts
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg