No-Bake Elote Cheesecake Cups

Serves 4 · 20 min prep

Ingredients

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

Instructions

1. 1Stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand.
2. 2Divide the crumb mixture among four small jars or cups and press firmly into an even crust layer.
3. 3In a medium bowl beat the softened cream cheese with the powdered sugar and vanilla until completely smooth and fluffy.
4. 4In a separate chilled bowl whip the heavy cream to medium-stiff peaks.
5. 5Gently fold the whipped cream into the cream-cheese mixture until no white streaks remain.
6. 6Fold in most of the cooled sweet corn kernels, the lime zest, and lime juice, reserving a spoonful of corn for garnish.
7. 7Spoon the filling over the crusts and smooth the tops.
8. 8Chill the cups at least 1 hour or until set and cold.
9. 9Just before serving, top each cup with the reserved corn, a sprinkle of Tajín, crumbled cotija, and a dusting of chili powder.
10. 10Serve cold with small spoons so every bite hits creamy, sweet-corn, and tangy-spicy notes.