No-Bake Pocky Cheesecake Cups

Timing

Servings: 6 small dessert cups
Estimated active prep: 25 minutes
Cooking: None
Additional softening: About 20 minutes
Chilling: At least 4 hours
Estimated total: 4 hours 45 minutes, including softening

Equipment

Six 4-ounce dessert glasses or ramekins, two mixing bowls, electric mixer, spatula, and a tray that fits in your refrigerator.

Instructions

1. Let the cream cheese soften for about 20 minutes while keeping the whipping cream refrigerated. Put six 4-ounce glasses or ramekins on a tray that fits in your refrigerator.
2. Stir the graham cracker crumbs, melted butter, and cinnamon together until evenly moistened. Divide among the six cups and press lightly with the back of a spoon. Do not pack the crumbs tightly; this is a spoonable dessert.
3. Beat the cream cheese in a mixing bowl until smooth. Add the powdered sugar and vanilla, then beat until creamy, scraping down the bowl as needed.
4. In a separate clean bowl, whip the cold heavy cream until stiff peaks form: when the beaters lift, the peak should hold its shape. Stop before the cream becomes grainy.
5. Use a spatula to gently fold half of the whipped cream into the cream-cheese mixture. Fold in the rest just until combined. Divide evenly over the crumb bases and smooth the tops.
6. Cover the cups and refrigerate for at least 4 hours. The filling should be chilled and softly set, not firm like a cheesecake made for slicing.
7. Just before serving, break one Pocky stick into small pieces over each cup and tuck two whole sticks into the filling. Serve cold. Keep the Pocky separate until this step to preserve its crunch.

Make ahead and storage

Prepare the cups without Pocky up to 1 day ahead. Keep covered in the refrigerator at 40°F (4°C) or below and add Pocky only when serving. Keep total time out of refrigeration under 2 hours, or under 1 hour when temperatures are above 90°F (32°C), counting preparation and serving time together. Discard cups that exceed those limits.

Optional variations and helpful notes

• Swap Pumpkin Spice Pocky for chocolate, strawberry, or your favorite flavor, keeping the same number of sticks.
• For a plain graham base with a different Pocky flavor, omit the cinnamon.
• Do not substitute milk or half-and-half for heavy whipping cream; they will not whip the same way. Tub-style whipped cream cheese, reduced-fat cream cheese, and dairy-free replacements have not been evaluated for this recipe.
• As written with Pumpkin Spice Pocky, this recipe contains milk, wheat, and soy. Check every package for current ingredients and allergen warnings, including any tree-nut precaution.