Description
No-bake cheesecake cups with a graham cracker crust and silky chocolate filling. This American dessert is rich yet light, made with stabilized cream cheese, condensed milk, and Cool Whip. Perfect for parties or quick treats.
Ingredients
16 oz (450g) cream cheese, room temperature
14 oz (400g) sweetened condensed milk
12 oz (340g) Cool Whip
1 1/2 cups crushed graham crackers
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 cup sugar
Instructions
Crush graham crackers into crumbs and mix with 1/3 cup melted butter and 1/2 cup sugar.
Press the mixture into the bottom of 12 mini cup molds or small paper cups.
In a large bowl, beat cream cheese until smooth.
Add sweetened condensed milk and mix until fully combined.
Fold in Cool Whip, cocoa powder, and vanilla extract.
Spoon the creamy filling over the crusts, filling each mold to the top.
Chill for 2-4 hours until the filling firms up.
Serve garnished with whipped topping or chocolate shavings.
Notes
For halal/dairy-free: Use vegan cream cheese and coconut milk instead of sweetened condensed milk.
Ensure Cool Whip is stabilized to prevent separation.
Chill in the fridge until set for best texture.
Store in airtight containers for up to 3 days.
- Prep Time: 20
- Category: Baking
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 35g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 15g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 40mg