NO-BAKE CHEESECAKE CUPS

Yield:

Approximately 8–10 cheesecake cups

INGREDIENTS:

Crust:

• 200g Crushed Graham Crackers

• 113g Butter, melted

• 25g Sugar King Baker’s Powdered Sugar

Filling:

• 450g Cream Cheese, softened

• 240ml Heavy Cream

• 120g Sugar King Baker’s Powdered Sugar

• ¼ tsp Sugar King Flexigum

• 1 tsp Vanilla Extract

Mix the Sugar King Baker’s Powdered Sugar and FlexiGum together. Set aside.
Combine the crust ingredients. Press the mixture into cupcake liners or your desired serving cups. Chill for 15 minutes.
Beat the cream cheese until smooth and creamy.
Add the Sugar King Baker’s Powdered Sugar and FlexiGum mixture and vanilla extract. Mix until well combined.
Whip the cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
Pour the cheesecake mixture over the prepared crust. Chill for at least 4 hours before serving.