Maple Espresso Cheesecake Cups
No-bake maple espresso cheesecake cups with graham crumbs, creamy yogurt-cheesecake filling, cocoa, and a thorough refrigerator chill before serving.
Prep: 20 min · Cook: 0 min · Yield: 6 · Method: No-Cook
Ingredients
- 1.5 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 12 ounces cream cheese, softened
- 1 cup plain greek yogurt
- 0.5 cup maple syrup
- 2 tablespoons prepared espresso, cooled
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
Cooking instructions
- Stir the graham cracker crumbs and melted butter until evenly moistened. Divide among six 8-ounce cups and press gently into an even base. (about 5 min)
- Beat the softened cream cheese with an electric mixer until smooth. Add the Greek yogurt, maple syrup, cooled espresso, and vanilla; beat until creamy and fully combined. (about 8 min)
- Spoon the filling over the crumb bases, dividing it evenly among the cups. Smooth the tops. (about 5 min)
- Cover and refrigerate until thoroughly chilled and set, at least 4 hours or overnight. Dust with cocoa powder just before serving. (about 240 min)