No Bake Cheesecake Cups with Graham Crumble Topping Recipe
These No Bake Cheesecake Cups with Graham Crumble Topping are a quick and delicious dessert perfect for any occasion. Featuring a smooth and creamy cheesecake filling made from cream cheese and whipped heavy cream, they are topped with a crunchy homemade graham cracker crumble and your choice of fruit pie filling, making each bite a perfect balance of creamy and crunchy textures without the need for baking.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Graham Cracker Crumble Topping
- 1/4 recipe Graham Cracker Crumble Topping (see separate linked recipe)
Cheesecake Filling
- 8 ounces brick-style cream cheese, softened to room temperature
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1/2 cup sifted confectioner’s sugar (2 ounces)
- 1 cup heavy cream, chilled
Topping and Assembly
- 1/2 cup prepared pie filling (such as blueberry, strawberry, cherry, or raspberry)
Instructions
- Make the Crumble Topping: Prepare the Graham Cracker Crumble topping according to the linked recipe to have ready for assembling the cheesecake cups.
- Make the Cheesecake Filling: In a large bowl, use a hand mixer or an electric mixer fitted with the paddle attachment to beat together the softened cream cheese, sour cream, vanilla extract, fresh lemon juice, and sifted confectioner’s sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Whip the Heavy Cream: In a separate bowl, beat the chilled heavy cream using a whisk or mixer with clean beaters until stiff peaks form. The whipped cream should hold firm peaks that do not flop over when the whisk or beaters are lifted. Be careful not to over-whip to avoid graininess.
- Fold Whipped Cream into Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Do this in two additions—first fold about one-third of the whipped cream to lighten the mixture, then gently fold in the remaining whipped cream until well combined, taking care not to deflate the whipped cream.
- Assemble the Cheesecake Cups: Spoon a rounded tablespoonful of your chosen pie filling or dessert sauce into the bottom of eight 4-ounce jam jars. Next, spoon or pipe the cheesecake filling on top, filling each jar to the top.
- Top with Graham Cracker Crumbles: If serving immediately, sprinkle a tablespoon or two of the prepared graham cracker crumbles over the top of each cheesecake cup. If making ahead, place lids on the jars and refrigerate for up to 3 days, adding the graham crumbles just before serving for optimal texture.
Notes
- Use room temperature cream cheese to ensure a smooth, lump-free filling.
- Chill the heavy cream thoroughly before whipping to achieve the best volume and texture.
- Fold the whipped cream gently to keep the cheesecake filling light and airy.
- If not serving immediately, store cheesecake cups in the refrigerator with lids to maintain freshness.
- The graham cracker crumble topping adds a delicious crunch, so add it just before serving if made ahead to keep it from getting soggy.
- You can substitute the pie filling with Nutella or other dessert sauces based on your preference.
