No Bake Cheesecake Cups
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5.0
51 reviews
Excellent
No Bake Cheesecake Cups
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Make these easy mini No Bake Cheesecake Cups for your next party! You'll only need 10 minutes of prep time and a few very basic ingredients.
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Ingredients
- 1 cup Graham cracker crumbs
- ¼ cup light brown sugar packed
- ¼ cup unsalted butter melted
- 14 ounces cream cheese room temperature
- 8 ounces sweetened condensed milk
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- ¼ cup whipped topping thawed
- Garnishes: fresh berries; fruit pie filling (optional)
Instructions
- Set aside 6 small dessert cups.
- In a medium bowl, stir together the graham cracker crumbs, brown sugar, and melted butter until well mixed.
- Press the cracker mixture evenly into bottom of each cup.
- In a separate large bowl, use an electric mixer at high speed to beat the cream cheese until smooth.
- Add the sweetened condensed milk and lemon juice and continue beating 4-5 minutes until the mixture is fluffy.
- Stir in the whipped topping.
- Divide the cheesecake mixture evenly between the dessert cups.
- Cover and refrigerate for at least 4 hours before topping with desired garnishes.
- Serve chilled. May be stored refrigerated for up to 4 days.
Notes
- Nutrition calculation does not include garnishes.
- Ingredients:
- Suggestions:
- Topping Options:
- Storage Information:
- The recipe can be prepared several days in advance and stored in the refrigerator for up to four days. Cover each individual cup with plastic wrap or place all cups in a large sealable container. This recipe isn’t mean to freezer storage.
- If serving for a party, the cups can sit out at room temperature for about two hours, but are best served while still chilled from the refrigerator. Remember, they’re uncooked so the cream cheese won’t hold up to room temperature for as long as a baked cheesecake would.
- Use purchased graham cracker crumbs or make them from whole graham crackers. See notes in post.
- Make sure the cream cheese as at room temperature.
- You’ll need six cups that hold about six ounces for the recipe. You could choose Pyrex custard cups, half-pint canning jars (without the lids), small drink glasses, or disposable plastic dessert cups.
- If planning for a crowd, this recipe easily doubles.
- This is completely optional and will add a few minutes to your overall time, but I often cook my crust very briefly. It will taste great either way, but if you want to really set the crust, you can pop the cups fill with crust mixture in the oven at 350 for about 5 minutes. Obviously, you wouldn’t do this if you’re using plastic cups!
- Use your fingers, a spoon, a tart tamper, or even a cocktail muddler to create an even layer of crust.
- Use a piping bag to easily fill the cups with cheesecake mixture.
- Cherry pie filling with a fresh strawberry
- Chocolate ganache with raspberries
- Lemon curd with fresh blueberries
- Caramel topping with banana slices
- Apricot jam with peach slices
- A swirl of whipped cream and toasted nuts or sliced fresh fruits
Nutrition Information
Show Details
Serving
1
Calories
518kcal
(26%)
Carbohydrates
44g
(15%)
Protein
8g
(16%)
Fat
35g
(54%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
359mg
(15%)
Potassium
277mg
(8%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
1228IU
(25%)
Vitamin C
2mg
(2%)
Calcium
196mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 518 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 518kcal | 26% |
| Carbohydrates | 44g | 15% |
| Protein | 8g | 16% |
| Fat | 35g | 54% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 359mg | 15% |
| Potassium | 277mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 1228IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 196mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
51 reviews
Excellent
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