Description
Creamy no-bake cheesecake cups layered with buttery graham crust, warm cinnamon pears, and a glossy caramel drizzle. Perfect make-ahead fall dessert!
Ingredients
1 cup (120g) graham cracker crumbs
4 Tbsp (56g) unsalted butter, melted
8 oz (226g) cream cheese, softened
1/4 cup (50g) granulated sugar
1 tsp (5ml) vanilla extract
1/2 cup (120ml) heavy cream
2 medium ripe pears (~300g), diced
1 Tbsp (14g) unsalted butter, for sautéing pears
1/2–1 tsp ground cinnamon
1/2 cup (150g) caramel sauce, plus more for serving
Pinch of fine sea salt (optional, for salted caramel)
Instructions
1. Stir the graham cracker crumbs and melted butter together in a bowl until the mixture looks evenly moistened and sandy.
2. Divide the crust mixture between 6 small dessert cups, pressing it firmly into the bottom of each cup to form an even layer.
3. In a separate bowl, beat the softened cream cheese with the sugar and vanilla extract until completely smooth and fluffy, with no lumps.
4. Pour in the heavy cream and whip until the cheesecake filling is thick, silky, and holds soft peaks.
5. Melt 1 Tbsp (14g) butter in a small skillet over medium heat, then add the diced pears and ground cinnamon.
6. Cook the pears for 5–7 minutes, stirring often, until they are tender, glossy, and the juices have thickened slightly.
7. Remove the skillet from the heat and let the pears cool until just warm or room temperature.
8. Spoon the cheesecake filling over the crust layer in each cup, dividing the mixture evenly between the 6 cups.
9. Top each cup with a generous spoonful of the cinnamon pears.
10. Drizzle caramel sauce over the pears and sprinkle a tiny pinch of sea salt on top if you like a salted caramel finish.
11. Chill the cheesecake cups for at least 1–2 hours before serving so the filling can set and the flavors meld.
Notes
Use ripe but slightly firm pears so they keep their shape after sautéing.
For gluten-free cups, swap in gluten-free graham crackers or cookies for the crust.
To make these dairy-free, use plant-based cream cheese, coconut cream, and vegan butter or coconut oil.
Adjust the cinnamon to taste and add a pinch of nutmeg or ginger for extra warm spice.
These cheesecake cups are best within 2 days but will keep covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup (1 cheesecake cup)
- Calories: 300
- Sugar: 26
- Sodium: 170
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 50