No-Bake Cherry Cheesecake Cups

Описание: This post is sponsored by The Michigan Cherry Committee.

No oven needed to make these cute cups! All you need is… love, 10 minutes, and a few spoons. Say hello to our No-Bake Cherry Cheesecake Cups. Made with a toasted walnut graham cracker crust and layered with creamy no-bake vanilla cheesecake and a dollop of whipped cream, these mini-desserts are topped with Peninsula Premium Cocktail Cherries for a burst of sweet flavor.

Peninsula Premium Cocktail Cherries are 100% American grown and made
No artificial coloring or flavoring
Available on Amazon

Head to ChooseCherries.com and USACherries.com for more information.

No-Bake Cherry Cheesecake Cups
Serves 4 to 6
Prep Time: 15 minutes
Cook Time: 7 minutes

For the crust:
1/2 cup (64 g) walnuts, coarsely chopped
8 graham crackers (113 g)
4 tablespoons melted butter

For the no-bake cheesecake:
16 ounces (454 g) cream cheese, at room temperature
1 tablespoon vanilla extract
pinch of salt
2 cups (226 g) powdered sugar

For the whipped cream:
1 cup (237 ml) heavy whipping cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract

For assembly:
1 jar Peninsula Premium Cocktail Cherries
mint leaves, for garnish

To make the crust:
Place the chopped walnuts in a dry skillet and set over medium heat. Cook, stirring often, until toasted and golden, about 7 minutes. Transfer to a heatproof bowl or plate to cool briefly.

Using your hands, crumble the graham crackers into a food processor. Add the toasted walnuts, and blend until coarsely ground. Transfer the crumb mixture to a medium bowl, then add the melted butter and stir until evenly blended.

To make the no-bake cheesecake:
Place the cream cheese in a large mixing bowl. Beat it on medium speed until light and fluffy. Add the vanilla and salt, then place a fine-mesh strainer over the bowl. Pour the powdered sugar into the strainer, and sift it directly into the mixing bowl. Beat on low speed for a few seconds to incorporate the sugar, then raise speed to medium-high and beat until light and fluffy, 1 to 2 minutes.

To make the whipped cream:
Place a clean mixing bowl and beaters in the freezer for at least 10 minutes to chill. Once cold, remove the bowl from the freezer and pour in the heavy cream. Starting on low speed, beat until the cream begins to thicken, then add the sugar and vanilla, raise speed to medium-high, and beat until soft peaks form when the beaters are lifted.

To assemble:
Scoop 2 to 3 tablespoons of graham cracker crust mixture into the bottom of each serving glass (see note). Press down using a cocktail muddler or the back of a spoon to form an even layer about 1/2 inch thick.

Add the cheesecake mixture to a piping bag, and add the whipped cream to another piping bag (see note). Pipe a generous layer of cheesecake mixture over the crust in each glass, creating a layer about 1 1/2 to 2 inches thick. Then pipe whipped cream over the cheesecake, creating a layer about 1 inch thick, leaving about 1/2 inch of space at the top of the glass.

Drizzle a few spoonfuls of cherry syrup from a jar of Peninsula Premium Cocktail Cherries over each cheesecake cup, then top with several whole cherries. Garnish with a mint leaf, then serve immediately and enjoy!

Notes:
— Peninsula Premium Cocktail Cherries are available at Amazon.com.
— This dessert is best served in a small, clear glass cup (about 8 oz / 250 ml) so the layers are visible.
— Using piping bags for the cheesecake and whipped cream makes filling the glasses easy and quick. If you don’t have piping bags, simply spoon in the layers by hand instead.
— To prepare this recipe in advance, fill the glasses with only the crust and cheesecake layers, then cover and refrigerate. When ready to serve, make the whipped cream and finish assembling the desserts.