No-Bake Cheesecake Cups Recipe

Line 6 cups of a regular muffin pan with cupcake liners. Set aside.

Combine crushed graham crackers and butter in a medium bowl.

Place about 3 tablespoons crumbs on the bottom of each cup and press down with the back of a spoon. Chill, covered, for at least 30 minutes.

Whisk cream cheese and sugar in a bowl until smooth.

Measure out 1½ cups whipped cream and fold gently into cream cheese mixture.

Divide mixture among prepared cups. If using food coloring, dip a toothpick in food coloring and swirl lightly on top of the cheesecake. (You can also swirl in fresh mango or strawberry purée if you don't want to use food coloring.) Cover and refrigerate for 1 to 2 hours or until set.

Top with chocolate cookie crumbs, nuts, fruits, or chocolate chips before serving.