Description
These No-Bake Strawberry Cheesecake Cups are a simple, refreshing dessert made with layers of buttery graham cracker crumbs, creamy cheesecake filling, and sweet juicy strawberries. They’re perfect for summer gatherings, parties, picnics, or anytime you need an easy make-ahead dessert without turning on the oven.
Ingredients
Scale
For the Crust Layer
- 1 1/2 cups graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
For the Strawberry Topping
- 2 cups fresh strawberries, diced
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Instructions
- In a small bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Divide the crumb mixture evenly among 6 dessert cups and gently press down to form the crust layer.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Spoon or pipe the cheesecake filling evenly over the crust layer in each cup.
- In another bowl, combine the diced strawberries, sugar, and lemon juice.
- Let the strawberries sit for 10 minutes to release their juices.
- Spoon the strawberry mixture over the cheesecake layer.
- Cover and refrigerate for at least 2 hours before serving.
Notes
- Use full-fat cream cheese for the richest texture.
- Allow the cream cheese to soften completely before mixing.
- Fresh strawberries provide the best flavor and texture.
- Chilling helps the layers set properly.
- Pipe the filling for cleaner presentation.
Nutrition
- Serving Size: 6 cheesecake cups
- Calories: 390 per serving