No-Bake Cheesecake Cups
These no-bake cheesecake cups are a simple, gluten-free dessert made with a naturally sweetened pecan crust and a smooth, creamy cheesecake filling.
Ingredients
Instructions
- Add the pecans to a food processor and pulse until finely ground.
- Add the melted butter and honey, then pulse again until the mixture resembles wet sand.
- Spoon the pecan mixture evenly into the bottoms of 8 small dessert cups or ramekins and press down gently to form a crust layer.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy cream, honey, and lemon juice, and beat again until light and fluffy.
- Spoon or pipe the cheesecake filling evenly over the pecan crusts, smoothing the tops.
- Refrigerate for at least 2 hours, or until set.
- Serve chilled, optionally topped with fresh berries, chocolate shavings, or a drizzle of honey.
Nutrition
Notes
- Use softened cream cheese: Make sure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Beat until light and fluffy: Whipping enough air into the cream cheese and cream helps create a smooth, creamy texture that sets properly as it chills.
- Press the crust gently: Lightly compacting the pecan crust helps it hold together without becoming dense or hard.
- Chill until fully set: Refrigerate the cheesecake cups for at least 2 hours so the filling firms up and the flavors develop.
- Add toppings just before serving: This keeps the cheesecake cups looking fresh and prevents excess moisture from softening the filling.
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