Ingredients
Scale
- 3/4 cup graham cracker crumbs
- 2 tbsp salted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream
- Optional toppings: raspberries, strawberries, whipped cream, broken cookies, graham cracker crumbs, etc.
Instructions
- In a small bowl, stir together the melted butter and graham cracker crumbs until evenly distributed.
- Put 2-3 tablespoons of the mixture into the bottom of each glass or serving dish.
- In a large bowl, beat the whipped cream on high until stiff peaks form (about 1 minute).
- Scrape the whipped cream into a second bowl.
- Combine the cream cheese, sugar, and vanilla in the first bowl and mix until smooth and creamy.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spoon or pipe the mixture into the cups.
- Top with optional toppings, cover, and chill for at least 1 hour before serving.
Notes
- Store cheesecake cups in the fridge for up to 3 days.
- No-bake cheesecakes must be refrigerated.
- Avoid overmixing the whipped cream to prevent deflating.
- Ensure cream cheese is fully softened for a smooth texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 65mg