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This dessert just kind of screams fresh. It’s the perfect sweet treat for spring or summer. Everybody loves it, and everyone can make it their own. I’ve made it for Easter dinner for several years now.
Like I said, big hit.
And it’s so stinkin’ easy to make, it’s kind of embarrassing.
Cheesecake Without the Bake (or the Crust)
Essentially what you’re doing is mixing up a no-bake cheesecake pie filling and serving it crustless.
Genius. (I can say that because it wasn’t my idea. You can find the original recipe here.) I’ve changed it slightly to fit our tastes, and serve it up by the bowlful and with a variety of toppings.
- Strawberries are a must. I like them sliced with just a little sugar.
- Lemon curd is tart and yummy.
- A drizzle of chocolate syrup is sweet.
- Raspberries, blueberries, and blackberries are also delicious.
- Cherry pie filling is decadent.
- Graham cracker crumbs bring an optional crust crunch to the party.
What else would you top cheesecake with? The sky’s kind of the limit here, friends.
Easy to Make Cheesecake Cups
If you can work a mixer you are all set to impress with this easy dessert.
The hardest part (and it’s a stretch to call this hard) is that you either need a hand mixer, or you will have to transfer your whipped cream to another bowl so you can beat the cream cheese in your stand mixer. You need two bowls is what I’m saying.
One for the lovely cream.
One for the beautiful cream cheese.
Then they come together in a vision of deliciousness that makes me very, very happy.
Chill it up and you’re ready to serve your cheesecake cups with whatever toppings your heart desires.
Friends, this is just as delicious served in paper bowls as it is in crystal goblets—I know! I’ve tried both. I’m not lying. Why would I lie?
If you’ve got friends coming for dinner this summer, this is the dessert to make. And I recommend doubling the recipe…leftovers are divine!
Crustless cheesecake cups for the win!