No-Bake Mother's Day Dessert Cups
Ingredients
- Biscuit Base:
- 1½ cups digestive biscuits or graham crackers crushed
- 4 tablespoons unsalted butter melted
- 1 tablespoon sugar
- Cream Cheese Filling:
- 1½ cups full-fat cream cheese softened
- 1 cup heavy whipping cream cold
- ⅓ cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- Topping:
- 1 cup fresh strawberries hulled and sliced
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- 2 tablespoons jam for glaze optional
- Fresh mint leaves for garnish optional
Instructions
- Crush biscuits into fine crumbs. Mix with melted butter and sugar until it resembles damp sand.
- Divide biscuit mixture among 8 cups. Press firmly to form a compact base.
- Refrigerate cups while making the filling.
- Beat softened cream cheese until completely smooth.
- Add powdered sugar, vanilla, and lemon juice. Beat until combined.
- In a separate cold bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into cream cheese mixture in two additions.
- Spoon or pipe filling over biscuit base in each cup.
- Arrange fresh berries on top. Brush with warm jam glaze if using.
- Cover and refrigerate for at least 2 hours.
- Garnish with fresh mint just before serving. Serve cold.
Notes
- Use cold heavy cream for the best whipping results
- Soften cream cheese fully before mixing to avoid lumps
- Fold whipped cream gently to keep the filling light and airy
- Press the biscuit base firmly so it holds together when served
- Chill for at least 2 hours for the filling to set properly
- Add berry topping on the day of serving for the best appearance
- Use a piping bag for a polished, bakery-style finish
- Make up to 24 hours ahead and refrigerate overnight
- Mascarpone can replace cream cheese for a richer filling
- Skip cheese and use dairy-free alternatives for a dairy-free version