Overview
This dessert is essentially a creamy cheesecake-type filling served in cups or a small pan. It relies on cream cheese + whipped cream (or heavy cream) for stability, rather than gelatin. The crust is optional (crumb crust) or you can skip it entirely for a “cheesecake bowl.” You can flavor it with chocolate, fruit, caramel, coffee, citrus — anything you like.
Because there’s no heat, no gelatin, and minimal cooking, this becomes a perfect quick dessert. With the tips below, you can vary it infinitely.
Total time: ~5 minutes prep, then chill (you can enjoy sooner if you like a softer texture)
Servings: about 4–6 small cups (depending on size)
🛒 Ingredients (Base Version)
Below is a base recipe. You can scale or tweak as desired.
Crust (optional):
1 cup (≈ 100 g) crumbly cookies or biscuits (e.g. graham crackers, digestives, shortbread, or Marie biscuits)
2 tablespoons (≈ 30 g) melted butter
(Optional) 1 tablespoon sugar
Filling:
8 oz (≈ 225 g) cream cheese, softened at room temperature
½ cup (≈ 120 ml) heavy cream (or whipping cream)
⅓ cup (≈ 40 g) powdered sugar (confectioners’ sugar)
1 teaspoon vanilla extract
2–3 tablespoons (≈ 30–45 g) flavoring add-in (e.g. melted chocolate, cocoa powder, fruit puree, caramel sauce, instant coffee dissolved, etc.)
A pinch of salt
Topping (optional):
Grated chocolate, cocoa powder, fruit slices, nuts, cookie crumbs, whipped cream, or fruit sauce
🧂 Why This Works (Without Gelatin)
The cream cheese + powdered sugar gives body, tang, and structure.
The whipped cream (or heavy cream whipped) folds into the cream cheese mixture and lightens it; it also helps it hold shape.
Softening the cream cheese aids smooth blending with no lumps.
Chilling helps firm up slightly. Even without gelatin, the mixture holds pretty well, especially in small servings.
If your filling is a bit loose, serve more like a mousse than a firm cheesecake. But it’s still delicious.
👩🍳 Step‑by‑Step Instructions
1. Prepare (Softening & Setup)
Pull cream cheese out ahead of time so it softens slightly (10–15 min).
Get your cups or small serving glasses ready.
If using crust, crush the cookies to fine crumbs (in a bag + rolling pin, or in food processor).
2. Make Crust (Optional)
Mix the cookie crumbs with melted butter (and sugar, if using) until evenly moistened.
Press this crumb mix into the bottoms of your cups or small dessert glasses (~1–2 tablespoons each). Use the back of a spoon to lightly compact.
You can skip the crust entirely if you want — then the dessert is just the filling in cups.
3. Make the Filling
In a bowl, beat (with whisk or electric mixer) the softened cream cheese until smooth and creamy (no lumps).
Add powdered sugar and vanilla extract, and a pinch of salt. Mix until smooth.
In a separate bowl (or same bowl if you have large capacity), whip the heavy cream until it forms soft peaks (i.e. when you lift the whisk, it holds a small peak but then gently folds).
Gently fold the whipped cream into the cream cheese mixture — use a spatula and fold in 2–3 stages so you don’t deflate it.
Now stir in your flavoring (e.g. melted chocolate, cocoa, fruit puree, caramel). Taste the mixture and adjust sweetness or flavor as needed.
4. Assemble & Top
Spoon or pipe the filling into your cups over the crust (if using).
Smooth the top if desired.
Add toppings: grated chocolate, fruit slices, nuts, cookie crumbs, whipped cream swirls, etc.
5. Chill & Serve
You can enjoy it right away (softer, mousse-like).
Or chill in the fridge 20–30 minutes (or more) — it will firm up a bit and develop flavor.
Serve cold.
🍫 Example Flavors & Variations
Here are a bunch of flavor ideas — you can use these to swap or layer flavors.
Flavor Add-in Suggestions / Notes
Chocolate 2 Tbsp melted dark chocolate or 1 Tbsp unsweetened cocoa powder Use slightly less powdered sugar if chocolate is sweet
Mocha / Coffee 1 Tbsp instant coffee dissolved in 1 Tbsp hot water Combine with chocolate for mocha
Fruit Puree 2–3 Tbsp berry, mango, or strawberry puree Strain seeds if needed
Caramel 2 Tbsp salted caramel sauce Use less salt in filling if caramel is salted
Peanut Butter 2 Tbsp creamy peanut butter Mix in with cream cheese before folding cream
Citrus Zest Zest of lemon, lime, or orange Add some juice too, but not too much liquid
Nutella / Hazelnut 2 Tbsp Nutella Warm gently if too thick to stir
Matcha / Green Tea 1 tsp matcha powder Mix into cream cheese side before folding
You can also make layers: e.g. half chocolate, half fruit, or swirl two flavors.
🧰 Tips & Tricks for Success
Softened cream cheese is key. If it’s too cold, lumps will remain.
Chill your mixing bowl & beaters for the whipped cream to help it whip faster.
Do not over-whip the cream — stop at soft peaks.
Fold gently — preserve the air in whipped cream so the texture stays light.
Control moisture — if fruit puree is watery, reduce amount or drain a bit.
Don’t fill cups to brims, leave a little space for topping or lifting.
Taste & adjust before finishing — sample a spoon, adjust sweetness or flavor (add more cocoa, sugar, extract).
Chill time: even 10 minutes helps a lot.
Serve cold & keep refrigerated — best within 24–48 hours.
Use good quality ingredients — real cream cheese, good chocolate or fruit — enhances flavor.
📏 Full Clean Recipe Recap (Base + Chocolate Version)
Ingredients
Crust (optional)
1 cup cookie crumbs
2 Tbsp melted butter
Filling
8 oz cream cheese, softened
½ cup heavy cream
⅓ cup powdered sugar
1 tsp vanilla extract
2 Tbsp melted dark chocolate (or 2 Tbsp cocoa powder + 1 Tbsp warm milk)
Pinch of salt
Toppings (optional)
Grated chocolate
Berries
Nuts
Cookie crumbs
Whipped cream swirl
Instructions
(Optional) Prepare crust: Mix cookie crumbs + melted butter, press into bottoms of cups.
Beat cream cheese until smooth. Add powdered sugar, vanilla, and salt.
Whip heavy cream to soft peaks.
Fold whipped cream gently into cream cheese mixture in 2–3 portions.
Stir in melted chocolate (or desired flavor).
Spoon filling into cups (over crust if used).
Add toppings.
Chill briefly (or serve immediately).
Serve cold.
⏱ Timing & Workflow
Step Time Estimate
Softening cream cheese ~5–10 min (you can do this while gathering ingredients)
Crushing crumbs & making crust 30–60 sec
Beating cream cheese mixture ~30–45 sec
Whipping cream ~30 sec to 1 min
Folding & flavoring ~30 sec
Assembling & topping ~30 sec
Chill time (optional) 10–30 min (or more)
Total active ~5 minutes
🍯 Variation: No-Crust “Cheesecake Bowl” Version
Skip the crust entirely. Just make the filling and serve it in little glasses or bowls. Top with berries, sauce, or nuts. It’s faster and still delicious.
🍓 Serving & Storage
Serve cold as a dessert, snack, or after dinner treat.
Store in airtight containers or cover cups with plastic wrap.
Keeps well for 24–48 hours, though it’s freshest on day one.
If it softens over time, whisk gently before serving or chill briefly again.
✨ Why You Won’t Get Tired of It
Ultra customizable — you can change the flavor every time (chocolate, fruit, citrus, nut, coffee, etc.).
No baking, no gelatin, very little effort — perfect for busy days or spontaneous dessert cravings.
Great for presentation — small cups, layers, toppings make it beautiful.
Kids can help — they can spoon, top, add flair.
Light enough — not overly heavy or dense, especially in small servings.
Scalable — double or triple easily.
If you like, I can convert this recipe to Moroccan‑friendly ingredients (what you can find locally) or make a fruit version (e.g. strawberry, mango) and send you a printable version. Do you want me to do that?
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