I LOOOOOOVE no-bake desserts. Especially when the heat is high in the middle of summer, no-bake desserts are the best. Lately, I’ve been on a citrus kick, and I’ve been experimenting with the jar of lemon curd I made a week ago.
Coincidentally, I’m also cleaning out my pantry at the moment, and I found a sleeve of graham crackers that I need to eat before it expires. I started experimenting with combining the two to make a no-bake dessert. After some brainstorming, I came up with a really simple, lemon cheesecake cup.
The base is just like a regular graham cracker crust. It’s very buttery and has a lot of bite to it. The filling is not as dense as a cheesecake, but it’s nice and fluffy, which will give you serious lemon meringue pie vibes. I topped the whole thing with a generous layer of lemon curd and voila!
No-Bake Mini Lemon Cheesecake Cups
- 16 graham cracker sheets, crushed
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2/3 cup heavy cream
- 1/2 cup lemon curd
- Line the 24 cavities of a mini-muffin tin with paper liners or grease with butter. In a small bowl, combine crushed graham crackers and butter. Stir together until it forms a crumbly mixture. Divide and press evenly along the base and sides in mini muffin tins.
- In a medium bowl, whip cream cheese until light and fluffy. In a separate bowl, beat heavy cream with granulated sugar until it reaches stiff peaks. Fold in the whipped cream cheese until well-combined. Spoon approximately 2 tsp of cream cheese mixture in each cup (leave a little room on top).
- Spread a thin layer of lemon curd on the top. Refrigerate 2 hours before serving.
Recently, I was perusing Pinterest when I read about these “fat bombs”. To be honest, the name didn’t sound super appetizing. These “bombs” are basically made from a high-fat source – coconut oil, cocoa butter, cream cheese, etc. They are mixed with other natural flavors – berries, chocolate, nuts, etc. You form them into bite-sized shapes and they make for a great snack for that mid-morning boost of energy. It’s supposedly a really great snack for people on low-carb or ketogenic diets.
Honestly, I was interested because I do not need an excuse to eat cream cheese. One of my favorite desserts is cheesecake. For this recipe, I wanted to replicate the flavor and texture of a cheesecake crossed with a peanut butter cup. It comes together super quickly, and makes for a great snack! It’s not overwhelmingly sweet, and the cacao nibs add a sophisticated bitterness to evens out the sweetness from the cream cheese and peanut butter. Just make sure to pace yourself – they are small so you’ll want to eat all of them in one sitting.
Peanut Butter Cup Cheesecake Bombs
- 8oz cream cheese (1 block), room temperature
- 1/2 cup natural peanut butter (I used one of those peanut butter grinders at the grocery store and I chose the honey roasted peanuts)
- 1/4 cup cocoa powder
- 1 cup cacao nibs
- Optional: sweetener (sugar, honey, agave, stevia, etc.)
- Using a stand mixer fitted with a flat beater or a hand mixer, cream together cream cheese and peanut butter on low until smooth and fluffy. Beat in cocoa powder. Refrigerate for 10-15 minutes so it hardens and is easier to work with.
- Using a cookie scoop or 2 spoons, scoop out mixture and form into tablespoon-sized balls. Roll each ball in cacao nibs until generously coated. Serve chilled.
- Because I used a honey roasted peanut butter, I did not find that I needed additional sweeteners. Taste the cream cheese mixture before refrigerating to make sure it’s to your liking. If necessary, add sweetener of choice, 1 tsp at a time.
This cream cheese pie recipe is from my husband’s grandmother. She makes this for many special occasions. I am fortunate enough to have a slice every time I visited. It’s so yummy, and feels lighter than cheesecake. This tastes great with a berry syrup topping, or just fresh berries. Now that I’m a part of their family, I got the secret recipe. This is one of the easiest desserts you can make (and the fastest)! I’ve researched other cream cheese pie recipes. But honestly, I think this recipe beats all other recipes out there in taste and ease of preparation.
Graham Cracker Crust
– 10 graham crackers
– 1/3 cup sugar
– 5 tbs butter, melted
Cream Cheese Filling
– 8 oz cream cheese
– 1 egg
– 2 cups sour cream
– 1/2 cup sugar
– 1 tsp vanilla extract
For the crust
1. Place the graham crackers in a food processer and process until you get coarse crumbs. You can also achieve this using a rolling pin.
2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter.
3. Press the mixture into a pie pan.
Cream Cheese Filling
1. Preheat oven to 375°F. In a large bowl, cream together cream cheese, egg, and sour cream until well-combined and smooth. Mix in sugar and vanilla extract
2. Pour into prepared graham cracker crust. Bake for 20 minutes.
3. Wait for the pie to come to room temperature. Keep in the refrigerator until cold and firm.