Description
Creamy no-bake cheesecake mousse layered with buttery graham crumb crust and a bright fruit topping, beautifully served in clear shooter cups for an effortless party dessert.
Ingredients
- Graham cracker crumbs: 1 cup
- Unsalted butter, melted: 3 tablespoons
- Cream cheese, softened: 8 ounces
- Powdered sugar: 1/2 cup
- Vanilla extract: 1 teaspoon
- Heavy whipping cream: 1 cup
- Fruit topping or pie filling: 1 cup
Instructions
- Chill Tools: Place a mixing bowl and beaters in the refrigerator for 10 minutes to help the cream whip quickly.
- Make Crust: Stir graham cracker crumbs with melted butter until evenly moistened and sandy.
- Beat Base: In another bowl, beat softened cream cheese with powdered sugar and vanilla until completely smooth.
- Whip Cream: Whip heavy cream to soft peaks, then gently fold it into the cream cheese mixture until light and fluffy.
- Prepare Cups: Line up 8 clear shooter cups or small jars on a tray for easy assembly.
- Layer: Add a spoonful of crumbs to each cup, pipe or spoon cheesecake filling, repeat layers if desired, and finish with fruit topping.
- Chill and Serve: Refrigerate at least 1 hour before serving for neatly set layers.
Notes
- For the cleanest layers, transfer the filling to a piping bag or zip-top bag.
- Let cream cheese fully soften at room temperature to avoid lumps.
- Chill overnight for the best flavor melding and a firmer set.
- Optional brightness: add a little lemon zest to the filling.
Nutrition
- Serving Size: 1 shooter cup
- Calories: 320
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: cheesecake shooters, no bake cheesecake cups, mini cheesecake, party dessert, layered dessert, fruit topping