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No-Bake Mini Cheesecake Cups

Delightful no-bake mini cheesecake cups that are rich, creamy, and perfect for any occasion. Easy to make and great for sharing.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 cups
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp sugar
For the cheesecake filling
  • 8 oz cream cheese, softened Make sure it is softened to room temperature for easier mixing.
  • 1/4 cup sour cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup whipped cream

Method
 

Preparation
  1. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
  2. Press 1 tablespoon of the mixture into the bottom of each mini cupcake liner to create the crust.
  3. In a separate bowl, beat the softened cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and creamy.
  4. Gently fold in the whipped cream until well blended with the cream cheese mixture.
  5. Spoon the cheesecake filling over the crusts in each cupcake liner.
  6. Refrigerate the mini cheesecake cups for at least 2 hours to allow them to set.

Notes

Top with fresh fruit or chocolate if desired. These mini cheesecake cups can be served directly in their liners for easy handling. For added decorative touches, consider a dollop of whipped cream or a drizzle of chocolate sauce. Store them in an airtight container in the refrigerator for up to 3-4 days. It’s best to add toppings just before serving.