No-Bake Cheesecake Cups (or bowls!)
Serves 415 mins prep0 mins cook
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!).
0 servings
What you need
Instructions
4 Mix graham cracker OR Oreo crumbs ([adjustable]¾ cup) with melted unsalted butter (3 tablespoons[/adjustable]). 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. 0 (Skip this step if using store-bought whipped cream)Using an electric mixer, beat heavy whipping cream ([adjustable]½ cup[/adjustable]) on high speed until stiff peaks form (for me, this is about 1 minute on Level 10 of my Kitchenaid stand mixer). Set aside. 1 In a separate bowl, beat softened cream cheese ([adjustable]8 ounces [/adjustable]) for about 1 minute until smooth and creamy. Mix in vanilla extract ([adjustable]1 tablespoon), lemon juice (2 tablespoons[/adjustable]), and a pinch of salt. 6 Slowly add powdered sugar ([adjustable]1 ¼ cups[/adjustable]) and mix until combined. 2 With a spatula, gently fold whipped cream into cream cheese mixture until incorporated and creamy. 3 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. 5 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.View original recipe