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Individual No-Bake Cheesecake | rosechocolatier.com

Individual No-Bake Cheesecake

Creamy, rich, and smooth, these no-bake cheesecake cups are easy to make and taste amazing.

Prep Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 20 minutes
YIELD 6 individual glasses (150ml each)

Ingredients

For the Crust:

  • ¾ cup (85g) graham cracker/digestive biscuit/vanilla cookie crumbs (pulse in a food processor or blender until finely ground.)
  • 2 tablespoons (25g) unsalted butter, melted

For the Cheesecake Filling:

  • 8 oz (225g) cream cheese, at room temperature
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons lemon zest, optional
  • 1 cup (240 ml) heavy cream
  • Diced fresh fruit, for topping

Instructions

  1. Make the crust: In a medium bowl, mix together crumbs and melted butter until combined and crumbs are moistened. Divide evenly between individual serving dishes (about 2 tablespoons per serving dish). Press on the mixture with your fingers to form a crust layer.

  2. Make the filling:

    In a large bowl, combine cream cheese and sugar, and whisk well until combined and completely smooth. You can also use an electric stand mixer fitted with the paddle attachment to beat the cream cheese, or use a handheld mixer.

  3. Add in vanilla and lemon zest. Set aside to let sugar dissolve into the cream cheese.

  4. Using an electric mixer fitted with the whisk attachment, whisk heavy cream until soft peaks form. Avoid overbeating. Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture, then fold in the other half.

  5. Evenly spoon (or pipe using a piping bag) about ½ cup of filling into each serving dish.

  6. Top with fresh fruit or any other topping you like (read above post for suggestions). Cover and place in the fridge for at least one hour before serving, or up to 2-3 days.