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No-Bake Amaretto Cherry Cheesecake Cups

These No-Bake Cherry Cheesecake Cups with Amaretto are the perfect single serving desserts to feed you and your friends during the hot days of summer. Make these when cherries are in season and you don’t feel like turning your oven on.

Course Sweets
Cuisine American
Servings 4

Ingredients

For the topping:

  • 1 cup fresh cherries, pitted and halved
  • 1/4 cup Amaretto liquor divided
  • 2 Tbsp brown sugar

For the filling:

  • 1 8 oz block of cream cheese softened
  • 1 Tbsp whole milk
  • 2 Tbsp sour cream
  • 1/2 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp Amaretto liquor
  • 1/8 tsp salt

For the crust:

  • 5 graham crackers (about half a sleeve) crushed
  • 2 Tbsp unsalted butter melted
  • 1 Tbsp granulated sugar
  • pinch of salt

Everything else:

  • mint or basil leaves for garnish

Instructions

For the topping:

  1. Combine the cherries, 1/4 cup Amaretto, and brown sugar in a small bowl and toss to mix. Set aside and let marinate while you prepare the rest of the cheesecake.

For the crust:

  1. In a medium mixing bowl, mix together the graham cracker crumbs, melted butter, sugar, and pinch of salt until all the crumbs are wet and starting to stick together. Divide the mixture evenly into 4 small glasses or serving bowl and press down to compact the crust. Set aside.

For the filling:

  1. In the bowl of a mixer fitted with the whisk attachment, whisk together the cream cheese, sour cream, and milk on high speed for one minute or until light and fluffy.

  2. Turn the mixer speed down to low and add in the powdered sugar, vanilla extract, Amaretto and salt and mix until combined, about 10 seconds. Increase the speed up to medium and whisk until light and fluffy, about another minute.

  3. Divid the filling evenly into the 4 glasses with the crusts and smooth down the filing so it is even. If serving right away, move to the next step. If serving later, cover both the glasses and the bowl with the cherries with plastic wrap and place in the fridge until ready to serve.

To serve:

  1. Divide the topping between the 4 glasses and garnish with mint or basil leaves and serve right away.