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Description
A divine no-bake cheesecake with a velvety cream cheese filling, perched atop a buttery graham cracker crust, crowned with a homemade cherry topping.
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Ingredients
Scale
- For the Crust:
- 1 and 1/2 cups graham cracker crumbs (approximately 10–12 graham crackers)
- 1/4 cup granulated sugar
- 1/3 cup melted unsalted butter
- For the Filling:
- 2 blocks (16 oz) cream cheese, softened
- 1 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 cup sour cream
- For the Whipped Cream:
- 1 cup heavy whipping cream
- For the Cherry Topping:
- 2 cups fresh cherries, pitted and halved
- 1/4 cup cold water
- 2 tablespoons cornstarch
- 1/4 cup granulated sugar
- 1 tablespoon freshly squeezed lemon juice
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Instructions
- Prepare the Crust:
- Crush graham crackers into fine crumbs using a blender or by hand.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until moistened.
- Divide the mixture into cupcake liners or ramekins. Press the mixture firmly to create the crust base.
- Create the Creamy Filling:
- In a large mixing bowl, beat softened cream cheese and sugar until creamy and fluffy.
- Add freshly squeezed lemon juice and sour cream. Beat until well combined and smooth.
- Whip the Cream:
- In a separate bowl, whip heavy whipping cream until stiff peaks form.
- Assemble the Cheesecakes:
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Portion the mixture into cupcake liners or ramekins. Flatten the tops with a spoon.
- Refrigerate and Garnish:
- Refrigerate the cheesecakes for approximately 6 hours or until set.
- Prepare the cherry topping by cooking cherries with water, cornstarch, lemon juice, and sugar until thickened. Let it cool to room temperature.
- Drizzle the cherry topping over the cheesecakes before serving.
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Notes
Calculating Nutritional Information: (Nutritional values are approximate and may vary based on specific ingredients used)
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- Prep Time: 30 minutes
- Cook Time: 15 minutes (for cherry topping)
- Category: Dessert
- Method: No-bake
- Cuisine: Fusion
Nutrition
- Serving Size: 14 mini cheesecakes
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg