No-Bake Elote Cheesecake Cups with Tajín Lime Dust

Elote, Mexico’s iconic street corn, inspires these creamy no-bake cheesecake cups. Sweet corn folds into a lime-kissed filling, finished with Tajín dust and cotija for that classic chili-citrus kick.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 418 cal
• 6g protein
• 34g carbs
• 29g fat

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Ingredients

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

Instructions

1. 1Set a dry skillet over medium-high heat. Add the sweet corn kernels and cook without stirring for 2 minutes, then toss until lightly charred in spots, about 4 minutes total. Transfer to a plate to cool completely.
2. 2In a mixing bowl beat the cream cheese until completely smooth and fluffy, about 1 minute. Add the powdered sugar and vanilla and beat again until no lumps remain.
3. 3Pour in the heavy cream, lime zest, and lime juice. Whip on medium-high until the mixture holds soft peaks and looks like thick mousse, 2 to 3 minutes.
4. 4Fold half of the cooled charred corn into the cheesecake base, reserving the rest for topping. Taste and add a tiny pinch of salt if the corn was very sweet.
5. 5Stir the graham cracker crumbs with the melted butter and half of the Tajín until the crumbs look like wet sand.
6. 6Divide the crumb mixture among four small jars or cups, pressing lightly to form a base. Spoon the corn cheesecake mixture over the crumbs and smooth the tops.
7. 7Chill the cups uncovered for at least 45 minutes (or up to overnight covered) until the filling is set and cold.
8. 8Just before serving, top each cup with the remaining charred corn, a sprinkle of cotija, the rest of the Tajín, and a dusting of chili powder. Serve cold with small spoons.