No Bake Cherry Cheesecake Dessert Cups Recipe
These creamy No Bake Cherry Cheesecake Dessert Cups feature buttery graham cracker crumbs, a silky cream cheese filling made with sweetened condensed milk, and classic cherry topping. They're an easy make-ahead dessert that's perfectly portioned for two and ready to impress at summer gatherings or weeknight dinners.
Servings: 3 dessert cups
Ingredients
- 1 package 10 sheets graham crackers
- 6 tablespoons unsalted butter melted
- 1 tablespoons sugar
- 1 8- ounce packages cream cheese room temperature
- ½ 14- ounce can about ¾ cup sweetened condensed milk
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
Instructions
- Crush graham crackers: Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form. Mix graham-cracker crumbs with sugar and butter. Pour crumbs into a medium bowl; stir in sugar. Add butter and stir until well combined.
- Press crumb mixture into mason jar: Divide the crumb mixture between your mason jars and gently press the crumb mixture into the bottom of each mason jar, spreading it 1 inch up the side; press flat with fingers or a spoon. Chill crust in freezer at least 10 minutes.
- Make the no bake cheesecake filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
- Add filling. Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap or jar lid, and refrigerate until firm, 2 ½ to 3 hours.
- Add the Cherry Topping: Just before serving, spoon the cherry topping or topping of choice over each cheesecake.
Bring the cream cheese to room temperature to make it easier to incorporate. To do this, remove the cream cheese from the refrigerator and unwrap it about an hour before using.