Description
These decadent no-bake cheesecake cups offer a perfect individual portion of creamy, smooth cheesecake nestled on a crisp, buttery graham cracker crust. Ideal for parties or a quick treat, this handheld dessert requires minimal effort and no complex baking skills, making it a reliable favorite for busy home bakers and dessert lovers alike.
Ingredients
2 cups graham cracker crumbs
1/3 cup brown sugar, packed
1/2 cup unsalted butter, melted
1 cup heavy cream, cold
16 oz cream cheese, softened
1/3 cup granulated sugar
2 tbsp sour cream
1 tsp fresh lemon juice
1/2 tsp vanilla extract
Instructions
Line two standard 12-count muffin pans with cupcake liners.
Combine graham cracker crumbs, brown sugar, and melted butter in a bowl until the mixture resembles wet sand.
Press 1.5 tablespoons of the crust mixture into each liner using the back of a spoon to pack tightly.
Bake the crusts at 350°F for 5 minutes for a sturdier base, then let cool for 10 minutes.
Whip the cold heavy cream until stiff peaks form.
In a separate large bowl, beat the softened cream cheese, granulated sugar, sour cream, lemon juice, and vanilla extract until smooth.
Gently fold the whipped cream into the cream cheese mixture until smooth and combined.
Pipe or spoon the filling into the prepared crust cups.
Refrigerate the cheesecake cups for at least 3 hours or until firm before serving.
Notes
Ensure cream cheese is at room temperature before mixing to avoid lumps. You can substitute heavy cream with non-dairy whipping cream if desired. Keep refrigerated until ready to serve.
- Prep Time: 20
- Cook Time: 5
- Category: Baking
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 12g
- Sodium: 145mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg