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Cherry Cheesecake Cups Recipe

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4.3 from 79 reviews

  • Author: Amina
  • Total Time: 15 minutes
  • Yield: 6 servings

Description

These Cherry Cheesecake Cups are an easy, no-bake dessert perfect for any occasion. Featuring a crunchy graham cracker crust layered with creamy cheesecake filling and topped with sweet cherry pie filling, these individual servings are both delicious and visually appealing. Ready in just 20 minutes, they are ideal for quick gatherings or a delightful treat any time you crave a classic cheesecake flavor without the oven.

Ingredients

Crust

  • 1 ½ cups finely crushed graham cracker crumbs
  • 3 tablespoons granulated sugar
  • 7 tablespoons butter, melted

Cheesecake Filling

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1/3 cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

Topping

  • 1 can (21 ounces) cherry pie filling

Instructions

  1. Prepare the crust mixture: In a small mixing bowl, combine the finely crushed graham cracker crumbs, granulated sugar, and melted butter; mix well and set aside.
  2. Beat cream cheese: In a medium mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until it becomes smooth and creamy.
  3. Add sweetened condensed milk: Pour in the sweetened condensed milk and continue beating the mixture until fully combined and smooth.
  4. Mix lemon juice and vanilla: Stir in the freshly squeezed lemon juice and vanilla extract until the cheesecake filling is smooth and well incorporated.
  5. Set up serving cups: Arrange six 9-ounce plastic punch cups on your countertop or a cookie sheet for stability.
  6. Form crust base: Spoon about 2 tablespoons of the graham cracker crumb mixture into the bottom of each cup, pressing down lightly to create an even crust layer.
  7. Add first cheesecake layer: Spoon 3 tablespoons of the cheesecake mixture over the crust layer in each cup and spread evenly.
  8. Top with cherry pie filling: Add a generous spoonful of cherry pie filling on top of the cheesecake layer in each cup, using roughly half of the can of cherry pie filling distributed evenly.
  9. Sprinkle crust crumbs: Sprinkle approximately 2 tablespoons of the graham cracker crumb mixture evenly over the cherry layer in all cups.
  10. Add second cheesecake layer: Spoon the remaining cheesecake mixture evenly over the crumb topping in each cup and smooth out the surface.
  11. Finish with cherry and crumbs: Top each cup with the remaining cherry pie filling and add a final sprinkle of graham cracker crumbs for garnish.
  12. Serve or refrigerate: Serve the cups immediately for a softer texture, or refrigerate for up to 24 hours to chill and firm up the cheesecake layers.
  13. Enjoy chilled: For the best flavor and texture, enjoy these Cherry Cheesecake Cups chilled.

Notes

  • This recipe requires no baking, making it quick and easy to prepare.
  • Use softened cream cheese to ensure a smooth and creamy cheesecake filling without lumps.
  • Press the graham cracker crust firmly to create a compact base that holds the cheesecake layers well.
  • Refrigerating for several hours or overnight will enhance the texture and meld the flavors together.
  • Plastic punch cups work well for individual servings, but small glass jars or dessert cups can also be used.
  • Leftovers should be kept refrigerated and are best consumed within 24 hours for freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://aminabakes.com/cherry-cheesecake-cups-recipe/