This no-bake cheesecake recipe is easy to make and easy to serve in cups. Also, a great make-ahead dessert. Great for any family gathering and get-together with friends or any party.
How to Make No-bake Dulce de leche cheesecake in cups
Step 1. Prepare the crust
Crush or grind honey graham crackers in a bag, use a rolling pin or use a food processor. Add sugar to taste, if desired.
Transfer in a medium-size bowl. Add melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combine.
Scoop 2 tbsp of graham mixture in each cup. Press it down with the back of the ice cream scoop. Refrigerate for about 10 minutes.
Step 2. Prepare the vanilla whipped cream
In a chilled bowl, beat whipping cream and pure vanilla extract until stiff peaks and set it aside.
Step 3. Make the dulce de leche cheesecake mixture
In a bowl of a stand mixer with the paddle attachment. Beat cream cheese until smooth, add the dulce de leche. Scrape the bowl. Beat until silky smooth.
On low speed add the vanilla whipped cream and mix until well blended.
For easy and clean transfer of the cheesecake mixture in the jars, use a piping bag and cut the end about half an inch.
Squeeze the piping bag with the cheesecake mixture into each cup about 3/4 full. Refrigerate for at least 4 hours until set and firm.
Step 4. Make the chocolate butterfly topping
Place the milk chocolate chips in a microwave-safe small bowl.
Melt the chocolate over a double boiler or microwave for 20 seconds at a time then stir and put it back in the microwave until it completely melts. Transfer in a small piping bag.
Trace the 2 to 3 inches printed butterfly of your choice over a parchment paper. Start piping around the lines of the printed butterfly. Place in between the inverted muffin pan or in an open book. Let it dry and place it on top of the dulce de leche cheesecake.
More No-Bake Cheesecake Recipes
No-bake Dulce de leche cheesecake in cups
Ingredients
Method
- Crush or grind honey graham crackers in a bag, use a rolling pin or use a food processor. Add sugar to taste, if desired.
- Transfer in a medium-size bowl. Add melted butter, mix until combined. If using a food processor, pour the melted butter inside the food processor with the ground graham crackers and press pulse to combine.
- Scoop 2 tbsp of graham mixture in each cup. Press it down with the back of the ice cream scoop. Refrigerate for about 10 minutes.
- In a chilled bowl, beat whipping cream and pure vanilla extract until stiff peaks.
- In a bowl of a stand mixer with the paddle attachment. Beat cream cheese until smooth, add the dulce de leche. Scrape the bowl. Beat until silky smooth.
- At low speed add the vanilla whipped cream and mix until well blended.
- For easy and clean transfer of the cheesecake mixture in the jars, use a piping bag and cut the end about half an inch.
- Squeeze the piping bag with the cheesecake mixture into each cup about 3/4 full. Refrigerate for at least 4 hours until set and firm.
- Place the milk chocolate chips in a microwave-safe small bowl.
- Melt the chocolate over a double boiler or microwave for 20 seconds at a time then stir and put it back in the microwave until it completely melts. Transfer in a small piping bag.
- Trace the 2 to 3 inches printed butterfly of your choice over a parchment paper. Start piping around the lines of the printed butterfly. Place in between the inverted muffin pan or in an open book. Let it dry and place it on top of the dulce de leche cheesecake.
