Chocolate-Cherry No-Bake Cheesecake Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Individual no-bake cheesecake cups layered with rich chocolate ganache and tart cherry compote, offering a luscious and elegant dessert. This recipe, ready in about 35 minutes, layers cream cheese, granulated sugar, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 6 Desserts cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, combine 3/4 cup graham cracker crumbs with 3 tbsp melted unsalted butter. Stir until crumbs are evenly moistened.
  2. Step 2: Divide the crumb mixture evenly among 6 serving cups, pressing firmly on the bottom to form a crust layer.
  3. Step 3: In a mixing bowl, beat 8 oz softened cream cheese with 1/2 cup granulated sugar and 1 tsp vanilla extract until smooth and creamy.
  4. Step 4: Whip 1/4 cup heavy cream to soft peaks and gently fold it into the cream cheese mixture until light and fluffy.
  5. Step 5: Spoon or pipe the cheesecake filling evenly over the graham cracker crust in each cup.
  6. Step 6: In a small saucepan, heat 1/4 cup heavy cream over medium heat until it just begins to simmer, then remove from heat and stir in 4 oz semi-sweet chocolate chips until melted and smooth.
  7. Step 7: Let the ganache cool slightly, then spoon a thin layer over each cheesecake cup.
  8. Step 8: For the cherry compote, combine 1 cup fresh or frozen pitted cherries with 1 tbsp lemon juice in a small saucepan. Cook over medium heat for 5-7 minutes until cherries break down and the sauce thickens.
  9. Step 9: Allow the cherry compote to cool, then spoon over the chocolate layer on each cheesecake cup.
  10. Step 10: Chill the cups in the refrigerator for at least 2 hours before serving to let layers set.

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