No Bake Che Cups Recipe

Prepare crumbs

Place the graham crackers in a food processor and pulse until they become fine crumbs. If you don't have a food processor, place crackers in a zip-top bag and crush with a rolling pin until fine.

Transfer crumbs to a medium bowl and stir in the granulated sugar and salt until evenly combined.

Pour melted butter over the crumbs and mix with a fork or spatula until the mixture resembles wet sand and holds together when pressed.

Divide the crumb mixture evenly among 8 standard muffin cups (or 12 mini cups). Press about 2 tablespoons of crumb mixture into the bottom of each cup to form a compact base and slightly up the sides (use the back of a spoon or the bottom of a small measuring cup). Chill in the refrigerator while you make the filling, about 10–15 minutes.

Ensure the cream cheese is softened to room temperature for a smooth filling. Place the cream cheese in a large mixing bowl and beat with an electric mixer on medium speed until smooth, about 1–2 minutes.

Add the powdered sugar, Greek yogurt (or sour cream), vanilla extract and lemon zest. Beat on low speed to combine, then increase to medium and mix until smooth and fully incorporated, about 1 minute more. Scrape down the bowl as needed.

In a separate chilled bowl, pour the cold heavy cream and whip with clean beaters on medium-high speed until soft peaks form, about 1–2 minutes.

Fold one-third of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Avoid overmixing to keep the filling light.

Spoon or pipe the filling onto the chilled crusts, filling each cup nearly to the top (leave a little room for topping). Smooth the tops with an offset spatula or the back of a spoon.

Return the filled cups to the refrigerator and chill for at least 1 hour to set (2 hours yields a firmer set).

When ready to serve, place about 1 teaspoon (mini cups) to 1 tablespoon (standard cups) of fruit preserves or pie filling on top of each set cheesecake cup. If using whole fruit or fresh berries, place a few on top or to the side of the preserve.

Optionally sprinkle a small pinch of grated lemon zest over each cup for brightness.

Serve chilled. Store leftovers tightly covered in the refrigerator for up to 3 days.