Cheesecake Dessert Cups*

By srumbel

Creamy no-bake cheesecake served over an easy graham cracker crust! Top yours off with whipped cream or fruit filling -- the options are endless! I use these plastic 2-oz shotglasses that I buy from Amazon.
from therecipecritic.com

Ingredients

• 24 2-oz need 24 2-oz shot glasses, I usually use plastic ones that I purchase through Amazon (link above).
• Graham Cracker Crust
• ½ cup graham cracker crumbs
• 1 teaspoon granulated sugar
• 2½ Tablespoons butter, melted
• Cheesecake
• 16 to cream cheese softened to room temperature
• 1 cup powdered sugar
• 1½ teaspoon vanilla extract
• 1 teaspoons lemon juice
• ⅓ cup sour cream
• 1½ cup heavy cream*
• Whipped cream, cherry pie filling, or any of your favorite toppings!

Preparation

Step 1

Prepare your graham cracker crust first by combining graham cracker crumbs and sugar in a medium-sized bowl. Add butter and use a fork to stir until well-combined.

Drop about 1½ teaspoon of the graham cracker mixture into the bottom of each shot glass and use a rounded teaspoon to tamp the crumb mixture down into a crust. Set aside and prepare your cheesecake filling.

Cheesecake

Place cream cheese in a large bowl and use an electric mixer to beat until smooth.

Gradually add powdered sugar and stir until well-combined.

Stir in vanilla extract and lemon juice, pausing to scrape down the sides and bottom of the bowl.

Add sour cream and stir well.

Pour heavy cream into a separate, medium-sized bowl (preferably a chilled metal bowl). Whisk on high speed (preferably using an electric mixer or a stand mixer) until stiff peaks are achieved.

Fold whipped cream into cream cheese mixture until smooth and well-combined.

Pour cheesecake filling into a large ziploc bag and snip off one corner -- about 1"-sized hole. Pipe filling into each shot glass, filling about ⅔-3/4 of the way until all shot glasses are evenly filled.

Serve as is or top with your preferred topping -- fruit pie filling, whipped cream, cookie crumbs and chocolate ganache are all great options!

Cheesecake dessert cups can be stored in the refrigerator in an airtight container. The filling will thicken as it chills.

Notes
*You may substitute 12oz Cool Whip for the heavy whipping cream (skip the steps on beating to stiff peaks and just fold Cool Whip evenly into cream cheese mixture)

Serves: 24