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Homemade No Bake Cheesecake Cups with Graham Crumble Topping photo

No Bake Cheesecake Cups with Graham Crumble Topping

Individual no-bake cheesecake cups finished with a graham cracker crumble topping and prepared pie filling.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1/4 recipeGraham Cracker Crumble Topping click underlined text for the recipe
  • 8 ouncesbrick-style cream cheese softened to room temperature
  • 2 tablespoonssour cream
  • 1 teaspoonvanilla extract
  • 1 teaspoonfresh lemon juice
  • 1/2 cupsifted confectioner's sugar 2 ounces
  • 1 cupheavy cream chilled
  • 1/2 cupprepared pie filling such as blueberry, strawberry, cherry, or raspberry**

Equipment

  • Hand mixer or stand mixer
  • Mixing Bowls
  • Whisk
  • Rubber spatula
  • Spoon
  • 8 4-ounce jars (or similar)
  • piping bag (optional)

Method
 

Instructions
  1. Prepare the Graham Cracker Crumble Topping using the linked recipe (you need 1/4 of that recipe). Set the crumble aside for topping.
  2. In a large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, beat the 8 ounces softened cream cheese, 2 tablespoons sour cream, 1 teaspoon vanilla extract, 1 teaspoon fresh lemon juice, and 1/2 cup sifted confectioners’ sugar until the mixture is smooth and creamy.
  3. In a separate clean bowl, whip the 1 cup chilled heavy cream with a whisk or mixer until stiff peaks form (when you lift the whisk or beaters the peaks should stand without flopping). Avoid overwhipping.
  4. Fold the whipped cream into the cream cheese mixture with a rubber spatula. Do this in two additions: first add about one-third of the whipped cream and fold to lighten the base, then fold in the remaining whipped cream gently but thoroughly until uniform.
  5. Spoon about a rounded tablespoon of the 1/2 cup prepared pie filling into the bottom of each of eight 4-ounce jars (this will use the full 1/2 cup).
  6. Spoon or pipe the cheesecake mixture into each jar, filling to the top and smoothing the surface.
  7. If serving immediately, sprinkle the prepared graham cracker crumble over each cheesecake cup.
  8. If making ahead, place lids on the jars and refrigerate for up to 3 days. Add the graham cracker crumble to each cup just before serving.

Notes

Notes
*
You’ll only need about 1/4 of the recipe to make 8 Cheesecake Cups, but I recommend making a full recipe–the crumble freezes well and is great for other uses!
**If you prefer a plain Cheesecake Cup, omit the pie filling and simply fill the jars with the cheesecake mixture. You can also make this recipe with a non-fruit bottom layer. Try adding your favorite dessert sauces to the bottom of the jar (such as strawberry, chocolate, or salted caramel), or a dollop of Nutella (with crumbles made from chocolate graham crackers).
Cooking Time and Total Time include making the Graham Cracker Crumble from the linked recipe. I like to make the cheesecake filling and layer the cups while the crumble is baking and cooling.