Add crushed graham crackers to each glass. In a large mixing bowl, beat together the cream cheese, pumpkin puree, pumpkin pie spice, vanilla pudding mix. (You can also use an electric mixer.) Add the sweetened condensed milk and continue mixing. Using a wire whisk, gently fold in the cool whip topping.

Instructions. In a medium bowl, beat the cream cheese until smooth and fluffy. Add the sweetened condensed milk in small increments, beating between each addition. Fold in the whipped topping

How to Make These No-Bake Lemon Cheesecake Cups: For the crust, combine the cookie crumbs, melted butter, and lemon zest in a bowl and stir to combine. Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it’s firm. Set aside. Make the filling next. Using a stand or hand mixer, whip the cold cream until stiff peaks Beat the cream cheese, 3 tablespoons heavy cream and 5 tablespoons sugar in a stand mixer fitted with the paddle attachment until smooth. Add 1 tablespoon vanilla extract and the lemon juice and zest. Cheesecake filling. Then mix in eggs (one at a time), lemon juice (optional, see note below), and vanilla. Add batter. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top. Bake cheesecake. Bake for 15-18 minutes or until a toothpick comes out clean. Remove from oven and let them cool completely. Add in the cinnamon, vanilla, and orange zest and mix until combined, scraping the sides of the bowl as necessary. Turn the mixer to low and mix in the chocolate chips until evenly incorporated. Spread the filling into the chilled crust and sprinkle with chopped pistachios. Cover and chill for 4 hours or overnight.

First, make the apple pie filling: In a large saucepan, combine the apples, water, sugar, cinnamon, nutmeg, clove, and cornstarch. Bring to a boil, stirring often. Once boiling, cook for 3-5 minutes or until thickened and apples are softened. Remove from heat and stir in vanilla. Cool while making the cheesecake filling.

Fold in the crushed Oreos until it is well combined. Place 12 cupcake liners in a muffin tin. Add one Oreo to the bottom of each cupcake liner. Evenly scoop the cream cheese mixture into each liner, filling each cup about 3/4 full. Press down with a spoon so the mixture will surround the Oreo on the bottom.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy. Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the cups until about 3/4 full. Spoon the strawberry sauce onto the cheesecake cups. Sprinkle with any leftover pretzel crumbs.

4 Comments Make these easy mini No Bake Cheesecake Cups for your next party! You'll only need 10 minutes of prep time and a few very basic ingredients. 5 from 16 votes Prep Time 10 minutes Jump to Recipe Pin Recipe Save These mini No Bake Cheesecake Cups are a great choice for any occasion from a family dinner to a buffet style party.

How to Make 5-Minute Cheesecake Cups with Fresh Raspberries. Step 1: Gather and prepare all ingredients. Step 2: Add the cottage cheese, honey and vanilla to a food processor (affiliate link) and purée until creamy and smooth. Step 3: Divide mixture evenly between two dessert glasses or ramekins. Step 4: Top with fresh raspberries and pistachios.
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Spoon (or pipe) a layer of cheesecake filling (about 1/4 cup) into the bottom of each parfait jar**. Sprinkle 2-3 tablespoons of crushed Oreos on top, then add a layer of 2-3 tablespoons of chopped strawberries. Continue until the jar is full. (I had 6 layers total in each jar, 2 of each type).
Meanwhile, make no bake cheesecake. With an electric mixer or stand mixer beat together cream cheese, sour cream, powdered sugar, and vanilla. Fold in 2 cups of Cool Whip. Spoon the filling into chilled crust. Use a spatula to smooth evenly and refrigerate for 1 more hour. Wash and hull strawberries.
In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator. In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
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Gradually add the whipped heavy cream into the cream cheese mixture and fold until fully incorporated. Add the mixture to a piping bag and carefully pour about ¼ cup of the mixture into the prepared cups. Melt ½ cup of Lotus Biscoff spread in the microwave for 20 seconds and place it in a piping bag.
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Step 2: Close the baggie and massage the graham cracker crumbs until they are completely covered in the melted butter. Step 3: Press graham cracker crumbs into the bottom of an 8-9 inch springform pan. Step 4: Use the bottom of a measuring cup to pat down the crust and build up the graham cracker crust about 2″ up the side of the pan. Set aside.
Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set. In a large mixing bowl, using an electric hand mixer, add 8 oz cream cheese and 2/3 cup granulated sugar and beat on medium/high speed for 3 minutes until fluffy and smooth, scraping down the bowl as needed. Set aside.
Use these measurements for a biscuit crumb crust for these mini cheesecakes: 1 cup (105g) digestive biscuit crumbs (7 biscuits) + 30g butter, melted + 2 Tablespoons (25g) sugar. Grind the biscuits into crumbs, combine with sugar, then stir in the melted butter. Press into liners and pre-bake as directed in Step 2.
For the Crust: Combine cookie crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste. Sprinkle into a 9-inch tart pan or pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. .