No bake cheesecake cups. This recipe makes approximately ten 5 or 6 ounce cups or jars.
* 3 Tablespoons unsalted butter, melted
* 1 cup graham cracker crumbs (8 graham crackers)
* 1/2 Teaspoon of cinnamon
* 1 Teaspoon granulated sugar
Cheesecake Filling * 1 cup heavy cream or heavy whipping cream
* one 8-ounce block of cream cheese (softened to room temperature)
* 1/3-1/2 cup granulated sugar
* 2 Tablespoons sour cream
* 1 teaspoon lemon juice
* 1/2 teaspoon pure vanilla extract
* 1/4 teaspoon lemon zest * toppings of your choice (strawberries,blueberries, lemon wedges, any berry jam)
For the Crust:
Melt the butter in the microwave in a medium heat-proof bowl. Stir in the graham cracker crumbs, teaspoon of sugar and 1/2 teaspoon of cinnamon. Spoon a generous spoonful into each jar, distributing the graham cracker crumbs evenly. Set jars aside.
For the filling:
Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on high speed, about 2-3 minutes. Set aside.
Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, fresh lemon juice, lemon zest and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
Slowly and gently fold the whipped cream into the cheesecake filling with a rubber spatula until combined.
You can use a piping bag or layer a couple of large spoonfuls of filling on top of the crust in the jars. Make sure to leave room for the topping. Chill for at least 30 minutes (cover if more than 30 minutes). You can add thin and small fresh fruit pieces to top off before refrigerating. Do not top with jam or runny toppings as it can deep into the cheesecake. Add the jam topping before serving or up to 2 hours in advance.
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