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Vanilla Cheesecake Dessert Cups

These no-bake Vanilla Cheesecake Dessert Cups are a quick and elegant treat featuring a crunchy cookie base and a silky cheesecake filling, perfect for any occasion.
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Prep Time 30 minutes
Total Time 2 hours
Servings: 10 servings
Course: Dessert
Cuisine: American, Fusion
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 120 g cookie crumbs
For the cheesecake filling
  • 250 g cream cheese Let sit at room temperature for easier blending.
  • ¾ cup superfine sugar Also known as caster sugar.
  • 300 ml heavy cream Whip to soft peaks for a loftier texture.
  • 2 tsp vanilla
  • 10 pieces Raffaello chocolates To top each dessert cup.
  • 1 tsp gel food color (optional) Use violet or color of choice.

Method
 

Preparation
  1. Use a stick blender, food processor, or a zip lock bag and rolling pin to blend cookies into a fine crumb.
  2. Distribute evenly among 10 mini dessert cups. Press lightly to form a compact base.
  3. Place cream cheese in a mixing bowl and mix until smooth and fluffy.
  4. Add the superfine sugar to the cream cheese and mix again until well blended and smooth.
  5. Add the heavy cream and vanilla to the cream cheese mixture. Mix well until thickened.
  6. Add gel food color, if using, and mix until evenly distributed.
  7. Pour or spoon the cheesecake mixture into the mini dessert cups on top of the crumb base.
Setting
  1. Refrigerate the dessert cups for at least two hours to set before decorating.
  2. Top each mini dessert cup with a Raffaello chocolate.

Notes

Serve chilled and can be paired with espresso or dessert wine. Keep refrigerated until ready to serve. For extra crunch, consider folding in crushed nuts into the crumb base.