No-Bake Elote Cheesecake Cups with Chili-Lime Dust

Elote, Mexico’s iconic street corn, inspires these no-bake cheesecake cups that fold sweet kernels and bright lime into a creamy filling. A dusting of chili-lime seasoning and crumbled cotija finishes each jar with classic tangy heat.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 6g protein
• 32g carbs
• 27g fat

Every recipe here is free to read.

Ingredients

• 3/4 cup graham cracker crumbs
• 3 Tbsp melted unsalted butter
• 8 oz cream cheese
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/2 cup heavy cream
• 3/4 cup fresh sweet corn kernels
• 1 tsp lime zest
• 1 Tbsp fresh lime juice
• 1/2 tsp chili powder
• 1 tsp tajin or chili-lime seasoning
• 2 Tbsp cotija cheese
• 1 Tbsp fresh cilantro leaves

Instructions

1. 1Stir graham crumbs with melted butter until the texture resembles wet sand; divide evenly among four small jars or cups and press firmly into the bottoms. Chill while you make the filling.
2. 2In a medium bowl beat softened cream cheese with powdered sugar and vanilla until completely smooth and fluffy, about 2 minutes.
3. 3In a separate bowl whip the heavy cream to medium-stiff peaks. Fold the whipped cream gently into the cream-cheese mixture until no white streaks remain.
4. 4Pulse half the corn kernels briefly in a mini processor or mash lightly with a fork to release juices; fold the mashed corn, remaining whole kernels, lime zest, and lime juice into the cheesecake base.
5. 5Spoon the corn cheesecake filling over the chilled crusts, smoothing the tops. Cover and refrigerate at least 1 hour or up to overnight until set and cold.
6. 6Just before serving, stir chili powder into the tajin. Sprinkle the chili-lime dust over each cup, then crumble cotija on top and finish with a few cilantro leaves.
7. 7Serve immediately with small spoons. The cups stay fresh in the fridge up to 2 days if undusted.