No‑Bake Cheesecake Cups
Full-fat cream cheese softened to room temperature is non-negotiable — cold cream cheese leaves lumps that no amount of beating will smooth out. A simple graham cracker crust pressed into small jars makes these feel more finished than a bowl of pudding. Chill for at least 4 hours for clean, spoonable layers.
Dessert · No-bake • 20 min + chill
Servings:6 servings
Ingredients
- 8 full graham cracker sheets (about 1 cup crushed)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 8 ounces cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup cold heavy cream
- Fresh berries or fruit compote, for topping
Steps
- Crush graham crackers into fine crumbs — a food processor makes quick work of this, or put them in a zip-top bag and roll with a rolling pin. Stir in melted butter and 1 tablespoon sugar until the texture resembles wet sand.
- Divide the crumb mixture among 6 small serving glasses or ramekins (about 6 oz each). Press down gently with the back of a spoon to form a base layer.
- In a large bowl, beat the cream cheese, ½ cup sugar, and vanilla with an electric mixer until smooth and fluffy, about 2 minutes.
- In a separate bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture in two additions, gently, until no white streaks remain.
- Spoon the filling over the crust in each cup, smoothing the tops. Cover with plastic wrap and refrigerate for at least 4 hours, until firm. Top with fresh berries or fruit compote just before serving.
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