Cakes & CupcakesCherry Raspberry Blueberry Pie FillingsDesserts & Sweet TreatsHoliday, Christmas & New YearsIntermediate
Classic No Bake Individual Cheesecakes
Elegant. Creamy. Effortless. These individual no bake cheesecakes are a delightful make-ahead dessert, perfect for entertaining or indulging in a little everyday luxury. With their rich, velvety filling and buttery graham cracker base, they deliver sophistication in every bite—without ever turning on the oven. Top with E.D.SMITH® Triple Fruits® Cherry, Raspberry, Blueberry pie filling for the perfect sweet, smooth, fruit filled dessert!
Ingredients
For the Crust:
- 1 cup (236 mL) graham cracker crumbs
- ¼ cup (60 mL) granulated sugar
- 3 tbsp. (45 mL) unsalted butter, melted
For the Filling:
- 1 packet (2 ½ tsp. / 12 mL) E.D.SMITH® Knox® gelatine
- ¼ cup (60 mL) cold water
- 1½ cups (375 mL) cold 35% whipping cream
- 2 x 8 oz, (226 g) packages cream cheese, at room temperature (total: 1 lb / 453 g)
- ½ cup (118 mL) icing sugar
- 1½ tsp. (7 mL) pure vanilla extract
- ¼ tsp. (1 mL) salt
For the Topping:
- 1 can (18 oz / 540 mL) E.D.SMITH® Triple Fruits® Cherry Raspberry Blueberry pie filling
Directions
Prepare the Crust
- Lightly spray a silicone muffin tin with non-stick cooking spray, or line a standard muffin tray with large cupcake liners.
- In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter with a fork until the mixture is evenly moistened and no dry crumbs remain.
- Spoon a heaping tablespoon (15 mL) of the crumb mixture into each muffin cup. Press down firmly using the bottom of a small, straight-sided glass to form an even base.
Make the Filling
- In a small microwave-safe bowl, pour in ¼ cup (60 mL) cold water. Sprinkle the gelatine over top and let stand for 1 minute. Microwave on high for 20 seconds, then stir until gelatine is fully dissolved.
- Using a handheld or stand mixer fitted with the whisk attachment, whip the cold cream until stiff peaks form. Set aside.
- In a separate large bowl, beat softened cream cheese until smooth and fluffy (about 2 minutes). Scrape down the sides of the bowl. Add the dissolved gelatine, icing sugar, vanilla extract, and salt. Beat for another 2–3 minutes until fully combined.
- Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
Assemble and Chill
- Spoon or pipe the filling evenly over the prepared crusts. Smooth the tops with a spatula.
- Chill in the refrigerator for at least 3 hours, or until set.
Top and Serve
- Carefully remove the cheesecakes from the molds or liners. Top each with 2 heaping tablespoons (30 mL) of E.D.SMITH® Triple Fruits® Cherry Raspberry Blueberry pie filling. Serve chilled.
