Let's make this easy to prepare and delicious no-bake Cherry Cheesecake in a cup!
Ingredients for 2 servings:
  • Whipping cream (30% and higher) - 150g
  • Thick creamy yogurt or cream cheese - 150 g
  • Sugar (1) - 50 g
  • Vanilla - a pinch
  • Frozen or fresh cherries - 150 g
  • Sugar (2) - 50 g
  • Cinnamon stick
  • Shortbread cookies or sablé- 100 g
Ingredients for the sablé (crumb crust):
  • Butter (82,5% and higher) - 75 g
  • Powdered sugar - 50 g
  • Vanilla extract - 1 tsp.
  • Baking powder - ½ tsp.
  • Egg yolk - 1 piece
  • Flower - 140 g
  • A pinch of salt
Cooking instructions (sablé) :
If you want to prepare the crumb crust by yourself, here you have the cooking instructions for it! If you are using ready-made shortbread cookies, move on to preparing the cheesecake.

  • Combine room temperature butter with powdered sugar, an egg yolk and a pinch of salt.
  • Sift the flour mixed with baking powder, then slowly incorporate them into the butter mixture, stirring constantly.
  • Roll the dough into a ball, wrap it in plastic wrap and leave it in the fridge for an hour.
  • Cover the top and the bottom of the dough in parchment paper and roll it into a thin layer (3-5 mm).
  • Take off the top parchment and make little holes all over the dough by using a fork.
  • Bake the sablé in the preheated oven at 180°C for 15-20 minutes (watch the sablé while it bakes, it should end up golden in the center and a little brown on the edges).
    Cooking instructions (cheesecake):
    • Blend the cookies until they turn into crumbs. Add about 50 g of cookie crumbs into the cup you are assembling your cheesecake in (be aware of the size of your cup, the crumbs shouldn't fill it more than ¼).
    • Whip the whipping cream very well.
    • In another bowl, mix the yogurt or the cream cheese with the sugar (1) and vanilla. Mix until fully combined together. Add half of the whipped cream, mix carefully, then add the rest.
    • Check the sweetness. If you want it to be sweeter, add some more whipping cream.
    • On top of the cookie crumbs, add a layer of cream. Let it sit in the fridge while you make the cherry sauce.
    • For the cherry sauce, combine together the cherries with sugar (2) and the cinnamon stick in a saucepan. Defrost the cherries on medium heat, then remove the cherries from the sauce and keep cooking the juice with sugar until it thickens and becomes like syrup.
    • Get the cups out of the fridge, add one more layer of cream, then the cherries and the sauce.