These No-Bake Cheesecake Cups are the perfect combination of creamy and fruity delight. The luscious cheesecake filling paired with the tangy berry compote creates a harmonious blend of flavors and textures. Easy to make and visually stunning, these individual desserts are perfect for entertaining or as a delightful treat to end a meal. With their elegant presentation and delicious taste, they are sure to impress any crowd.
Pin this recipe
Print this recipeIngrédients
- 1 cup graham cracker crumbs
- 2 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup mixed berries (blueberries, raspberries, strawberries), fresh or frozen
- 2 tablespoons sugar (for berry compote)
- 1 tablespoon lemon juice
Instructions
- In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are fully coated with butter.
- Divide the crumb mixture evenly among serving cups, pressing it down with the back of a spoon to form a crust.
- In a large bowl, beat the softened cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Spoon the cheesecake mixture over the crust layer in each cup, smoothing the tops with the back of a spoon.
- In a small saucepan, combine the mixed berries, 2 tablespoons sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a compote, about 5-7 minutes. Let it cool.
- Spoon the cooled berry compote over the cheesecake layer.
- Refrigerate the cheesecake cups for at least 2 hours before serving to allow them to set.
Nutrition
Serving: 100g | Calories: 320kcal | Carbohydrates: 30g | Protéines: 5g | Fat: 20g | Sucre: 22g