Make these simple, individual cheesecake cups featuring a chocolate crust, creamy filling, and a sweet cherry topping. This recipe requires no oven.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:4 hr 20 min
Yield:12 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups chocolate wafer cookie crumbs
6 tablespoons unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream, cold
1/2 cup cherry pie filling or preserves
Instructions
Line a standard 12-cup muffin tin with paper liners.
Combine the chocolate cookie crumbs and melted butter in a small bowl. Mix until the crumbs are evenly moistened.
Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each lined muffin cup to form the crust. Place the tin in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin cups.
Top each cheesecake cup with about 1 tablespoon of the cherry pie filling or preserves.
Refrigerate the cheesecake cups for at least 4 hours, or until firm.
Remove the paper liners before serving.
Notes
For a richer chocolate flavor, you can add 2 tablespoons of unsweetened cocoa powder to the cream cheese filling.
If you do not have cherry pie filling, you can use fresh or frozen cherries simmered briefly with a little sugar and cornstarch to create a quick sauce.
You can use graham cracker crumbs mixed with 2 tablespoons of cocoa powder if you do not have chocolate wafer cookies.