No-Bake Elote Cheesecake Cups

Elote, Mexico’s iconic street corn, inspires these no-bake cheesecake cups with lightly charred kernels folded into a creamy lime filling. Cotija and a dusting of Tajín finish each graham-cracker cup with familiar sweet-heat tang.

Serves 4 · 20 min prep

Estimate for one serving

• 385 cal
• 7g protein
• 32g carbs
• 27g fat

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Ingredients

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup heavy cream
• 1 cup fresh sweet corn kernels, lightly charred
• 1 tsp lime zest
• 2 Tbsp fresh lime juice
• 1/2 tsp vanilla extract
• 3/4 cup graham cracker crumbs
• 3 Tbsp melted butter
• 1/4 cup cotija cheese, crumbled
• 1 tsp Tajín seasoning
• 1/4 tsp chili powder
• 2 Tbsp fresh cilantro leaves

Instructions

1. 1Stir the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Divide the crumbs among four small jars or cups and press firmly into an even base layer; chill while you make the filling.
2. 2In a medium bowl beat the softened cream cheese and powdered sugar together until completely smooth and fluffy, about 2 minutes.
3. 3In a separate bowl whip the heavy cream to soft peaks, then gently fold it into the cream-cheese mixture along with the lime zest, lime juice, and vanilla.
4. 4Fold most of the lightly charred sweet corn kernels into the cheesecake base, reserving a small handful for garnish; the mixture should stay light and airy.
5. 5Spoon the filling over the chilled crusts, smoothing the tops. Cover and refrigerate at least 2 hours or until firmly set.
6. 6Just before serving, sprinkle the remaining charred corn, crumbled cotija, Tajín, and a dusting of chili powder over each cup.
7. 7Finish with a few cilantro leaves and an extra squeeze of lime if you like brighter acidity. Serve cold straight from the fridge for the creamiest texture.