No-Bake Elote Cheesecake Cups with Chili-Lime Dust

Elote, Mexico’s iconic street corn, inspires these no-bake cheesecake cups layered with charred sweet corn and a tangy cream cheese filling. A dusting of chili-lime seasoning and cotija brings the classic smoky-spicy finish in a cool, spoonable dessert.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 385 cal
• 6g protein
• 34g carbs
• 26g fat

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Ingredients

• 1 cup fresh sweet corn kernels
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• 1/2 tsp vanilla extract
• 3/4 cup graham cracker crumbs
• 3 tbsp melted butter
• 1 tsp chili-lime seasoning
• 2 tbsp cotija cheese
• 2 tbsp hot honey

Instructions

1. 1In a small dry skillet over medium-high heat, char the sweet corn kernels for 3 to 4 minutes, shaking often, until some kernels are blistered and fragrant. Transfer to a plate and cool completely.
2. 2Stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Divide evenly among four small jars or cups and press firmly into the bottoms to form crusts. Chill while preparing the filling.
3. 3In a mixing bowl beat the softened cream cheese and powdered sugar together until completely smooth and fluffy, about 2 minutes.
4. 4In a separate bowl whip the heavy cream to soft peaks. Fold the whipped cream into the cream-cheese mixture along with the lime zest, lime juice, and vanilla until light and uniform.
5. 5Fold half of the cooled charred corn into the cheesecake filling, reserving the rest for topping. Spoon the filling over the chilled crusts and smooth the tops.
6. 6Cover and refrigerate the cups for at least 1 hour (or up to overnight) until the filling is set and cold.
7. 7Just before serving, sprinkle the remaining charred corn, crumbled cotija, and chili-lime seasoning over each cup.
8. 8Finish with a light drizzle of hot honey and serve immediately so the toppings stay crisp and bright.