No-Bake Elote Cheesecake Jars with Chili-Lime Dust

Elote, Mexico’s iconic street corn, inspires these no-bake cheesecake jars. Charred sweet corn folds into a creamy lime filling, finished with cotija and chili-lime dust for bright sweet heat in every spoonful.

Serves 4 · 20 min prep · 5 min cook

Estimate for one serving

• 420 cal
• 8g protein
• 41g carbs
• 26g fat

Every recipe here is free to read.

Ingredients

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

Instructions

1. 1Char the corn kernels in a dry skillet over medium-high heat for 4 to 5 minutes, stirring often, until some kernels are blistered and smell sweet and toasty; cool completely.
2. 2Pulse half the cooled corn in a food processor until roughly chopped, leaving the rest whole for texture.
3. 3Beat the cream cheese until completely smooth and fluffy, then stream in the condensed milk, lime zest, lime juice, and vanilla until the mixture is silky with no lumps.
4. 4Whip the heavy cream to medium-stiff peaks and gently fold it into the cream-cheese base along with the chopped and whole corn so the filling stays light.
5. 5Stir the graham crumbs with the melted butter until the mixture looks like wet sand, then press a spoonful firmly into the bottom of each of four small jars or glasses.
6. 6Spoon the corn cheesecake filling over the crusts, tapping the jars lightly so the filling settles without air pockets.
7. 7Chill the jars at least 2 hours (or overnight) until the filling is set and cold throughout.
8. 8Just before serving, sprinkle crumbled cotija and chili-lime seasoning over the tops, then finish with a thin zigzag of hot honey.
9. 9Serve cold with small spoons so every bite hits creamy corn, salty cheese, bright lime, and gentle heat.