3 Single-Serve No-Bake Cheesecakes

Cheesecake is a beloved dessert around the world. No wonder, since this popular sweet treat is so tender and delicate that it is impossible to shy away from a slice. Many people think that preparing this deliciousness is difficult, but it really is not. Today, we will teach you how to make no-bake cheesecakes in a glass in a mere 30 minutes.

One of the secrets to achieving the perfect cheesecake is that all of the ingredients must be room temperature. To prevent lumps from forming when mixing products, make sure they have grown sufficiently lukewarm after the refrigerator.

Confetti Cheesecake

Ingredients:

• 8 oz (225 g) cream cheese;
• 4 fl oz (120 ml) cream;
• 2 oz (60 g) sugar;
• 1 ⅓ oz (40 g) shortbread cookies;
• pink food coloring;
• topping to taste;
• whipped cream to taste.

Instructions:

1. Crumble cookies, add melted butter and mix.
2. Separately whip the cream cheese. Add cream, sugar, vanilla extract, and food coloring; whisk well.
3. Tightly pack the cookie and butter mass into the bottom of a glass. Next, add the cream.
4. Garnish the dessert with whipped cream and sprinkles.

Chocolate Cheesecake With Peanut Butter

Ingredients:

• 8 oz (225 g) cream cheese;
• 4 fl oz (120 ml) cream;
• 1 tsp vanilla extract;
• 2 oz (60 g) peanut butter;
• 3 oz (90 g) Oreo cookies;
• 1 oz (30 g) butter;
• peanut butter to taste;
• chocolate sauce to taste;
• chocolate to taste.

Instructions:

1. Crumble cookies, add melted butter and mix.
2. Separately whip the cream cheese until lush. Add half the cream, sugar, vanilla extract, and peanut butter.
3. Whip until the sugar has dissolved.
4. Whip the remaining cream until dense.
5. Assemble the dessert. To do this, first lay the cookie crumbs, then the cream cheese and peanut mixture, and, finally, whipped cream. Repeat the layers.
6. Garnish the cheesecake with chocolate sauce, whipped cream, and chocolate chips.

Lemon Blueberry Cheesecake

Ingredients:

• 8 oz (225 g) cream cheese;
• ½ fl oz (15 ml) cream;
• 2 oz (60 g) sugar;
• 1 tsp vanilla extract;
• 1 ⅓ oz (40 g) shortbread cookies;
• 2 ½ oz (70 g) blueberries;
• 1 oz (30 g) butter;
• 1 lemon;
• 10 oz (285 g) lemon curd.

For the Curd:

• 1 cup sugar;
• 6 tbsp lemon zest;
• ½ cup lemon juice;
• 4 yolks;
• 3 ½ oz (100 g) butter;
• 1 pinch salt.

Instructions:

1. Crumble cookies, add melted butter and mix.
2. Separately whip the cream cheese, cream, sugar, and vanilla extract; whisk.
3. Add lemon zest and juice to the mixture, stir.
4. To make the curd, mix sugar, yolks, lemon juice, lemon zest, and salt.
5. Put the curd over a pan of simmering water. Cook over low heat, continuously stirring for approximately 10 minutes.
6. Add butter and cook, stirring, until it dissolves.
7. Assemble the cheesecake. Tightly pack the cookie crumbles into the bottom of a glass. Next, add the cream. The next layers are blueberries, cream, and then curd again.
8. Garnish the dessert with the remaining cream and lemon zest.

Cheesecake in a glass is the ideal accompaniment to coffee. However, this treat will also perfectly complement your afternoon tea or satisfy your craving for something sweet. Each version of the dessert is worth a try. Which of these no-bake cheesecakes are you most excited to make?

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.