No-Bake Cheesecake Cups (or bowls!)
Serves 4
15 mins prep
30 mins Chilling
45 mins total
Whip up this easy, super creamy filling and make the cutest no-bake cheesecake cups (or bowls!). Made with simple ingredients, this is the perfect summer treat.
Filling makes about 2 cups total, which will yield 4 individual cups or 4 shallow cereal-sized bowls (or even more shot-sized glasses!).
Cream Cheese Filling
Crust Layer
Optional toppings:
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Mix ¾ cup graham cracker OR Oreo crumbs with melted 3 tablespoons unsalted butter. Evenly disperse the crumb mixture into [adjustable]4[/adjustable] small cups or [adjustable]4 [/adjustable] cereal-sized bowls (this will be roughly 3 tablespoons of crumbs in each one). Press down until firm and set aside.
(Skip this step if using store-bought whipped cream)
Using an electric mixer, beat ½ cup heavy whipping cream (or 1 cup of store-bought whipped cream) on high speed until stiff peaks form (for me, this is about 1 minute on Level 10 of my Kitchenaid stand mixer). Set aside.
In a separate bowl, beat softened 8 ounces cream cheese for about 1 minute until smooth and creamy. Mix in 1 tablespoon vanilla extract, 2 tablespoons fresh lemon juice, and a Pinch of salt (optional).
Slowly add 1 ¼ cups powdered sugar and mix until combined.
With a spatula, gently fold whipped cream into cream cheese mixture until incorporated and creamy.
Evenly disperse mixture into 4 small cups or 4 cereal-sized bowls (about 1/2 cup in each one). For a cleaner presentation, scoop the filling into a ziploc bag and then "pipe" it in the cup or bowl. Use a spoon or spatula to smooth the top.
Refrigerate for at least 30 minutes to help the filling firm up a little bit, then serve with desired toppings.
Note that the filling is on the creamier side, it's not as "firm" as a baked cheesecake.