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A creamy and silky no-bake cheesecake served in individual cups, perfect for parties and gatherings. The cheesecake filling is light and mousse-like, made by folding whipped cream into cream cheese, sweetened and flavored with vanilla, over a graham cracker crust base. Comes with various optional toppings like fresh berries, toasted coconut, or candied bacon, and can be made ahead and stored refrigerated.

Ingredients

Scale
  • 3/4 cup graham cracker crumbs
  • 2 tablespoons salted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream
  • Optional toppings: raspberries, strawberries, whipped cream, broken cookies, extra graham cracker crumbs, toasted coconut, maple candied bacon, candied lemon slices

Instructions

  1. In a small bowl, stir together the melted butter and graham cracker crumbs until evenly coated. Spoon about 2 to 3 tablespoons of this crust mix into the bottom of each cup or serving glass.
  2. In a large mixing bowl or stand mixer bowl, pour in the heavy whipping cream and beat on high speed until stiff peaks form, about 1 minute.
  3. Transfer the whipped cream to another bowl. In the original mixer bowl, beat the softened cream cheese together with sugar and vanilla extract until smooth and lump-free.
  4. Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful to maintain lightness and volume.
  5. Spoon or pipe the cheesecake mixture evenly into each cup.
  6. Top each cup with desired toppings like fresh berries. Cover tightly with plastic wrap and chill in the refrigerator for at least 1 hour or overnight for firmer texture.

Notes

Make sure cream cheese is at room temperature for smooth mixing., Chill the mixing bowl and heavy cream before whipping to achieve stable peaks faster., Folding whipped cream gently maintains the airy mousse-like texture., For a professional look, pipe filling using a large tip., These cheesecake cups can be assembled a day ahead and stored covered in the fridge., Try swapping raspberries for strawberries or using different cookie crumbs for crust variations., Chocolate version: Fold in 1/4 – 1/3 cup cocoa powder or 3-4 oz melted cooled chocolate into the cream cheese mixture., Gluten-free options available by substituting graham cracker crumbs with gluten-free crumbs or cookies., Dairy-free options can be created with vegan cream cheese and whipping cream substitutes, but texture and taste may differ.

Nutrition

Find it online: https://gingerbaking.com/the-creamiest-no-bake-cheesecake-cups-recipe-ever-rose-bakes/