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Delicious no-bake Strawberry Cheesecake Cups featuring a crunchy graham cracker crust, creamy cream cheese filling whipped with heavy cream and sugar, topped with fresh strawberries, perfect for individual servings and make-ahead dessert.

Ingredients

Scale
  • 8 ounces (225 grams) cream cheese, softened to room temperature
  • 1 cup (240 ml) heavy whipping cream
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (about 100 grams) graham cracker crumbs
  • 4 tablespoons (56 grams) unsalted butter, melted
  • 1 cup (150 grams) fresh strawberries, sliced or whole

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium bowl, mix graham cracker crumbs and melted unsalted butter until mixture resembles damp sand. Add more butter if needed for binding.
  3. Line a muffin pan with cupcake liners or grease compartments if skipping liners.
  4. Divide about two tablespoons of graham cracker mixture into each cup and press firmly to create an even crust layer.
  5. Bake crusts for 8-10 minutes until edges are golden brown. Remove and let cool completely.
  6. In a clean bowl, beat softened cream cheese and granulated sugar at medium speed until smooth, about 2 minutes. Scrape sides as needed to remove lumps.
  7. Slowly add heavy whipping cream while mixing on low speed. Increase speed to medium-high and whip for about 3 minutes until stiff peaks form. (Optional: gently fold in 1 teaspoon vanilla extract or other flavors.)
  8. Spoon or pipe cream cheese filling over cooled crusts, filling cups nearly to the top.
  9. Top with fresh sliced or whole strawberries for presentation.
  10. Cover cups loosely with plastic wrap and chill in the refrigerator for at least 4 hours or overnight to set fully.
  11. Before serving, optionally garnish with extra strawberries, mint leaves, or drizzle berry or chocolate sauce.

Notes

Use full-fat cream cheese for best rich texture; avoid low-fat for gummy results., Press crust firmly for a compact base that holds when eating., Do not overmix cream cheese to avoid grainy texture; fold whipped cream gently., Use seasonal, fresh ripe strawberries for best flavor and texture., Make ahead: bake crusts 1-2 days prior, store sealed; assemble and chill cups at least 4 hours before serving., Store assembled cups in airtight containers in fridge up to 5 days; add fresh strawberries just before serving., Freeze unadorned cups in muffin tins covered tightly; thaw overnight in fridge before serving., Flavor variations: swap crust with Oreos or digestive biscuits; add lemon zest or almond extract to filling; top with other berries; add mini chocolate chips or nuts., Serve chilled but let cups sit 10-15 minutes after fridge to soften slightly for best texture and flavor.

Nutrition

Find it online: https://gingerbaking.com/strawberry-cheesecake-cup/