Print

Print Recipe

No-bake strawberry cheesecake cups with a buttery graham cracker crust, creamy cream cheese filling, and juicy fresh strawberries, assembled in individual cups for an elegant, fuss-free dessert.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 crackers)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 16 oz cream cheese, softened (2 packages)
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 2 cups strawberries, diced (fresh and ripe)
  • 2 tablespoons granulated sugar (optional)
  • 1 teaspoon lemon juice (prevents browning)
  • Whipped cream, for garnish
  • Strawberries, sliced, for garnish
  • Extra graham cracker crumbs (optional)

Instructions

  1. Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles damp sand.
  2. Spoon 2–3 tablespoons of the crust mixture into each clear dessert cup or jar and press firmly with the back of a spoon or small glass to form an even base.
  3. Refrigerate the cups while preparing the filling so the crust sets.
  4. Beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
  5. Add powdered sugar and vanilla extract to the cream cheese and mix until combined.
  6. In a separate chilled bowl, whip cold heavy cream to stiff peaks (3–4 minutes on high speed).
  7. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remainder to keep the filling airy and mousse-like.
  8. Toss diced strawberries with optional granulated sugar and lemon juice, then pat dry to avoid soggy layers.
  9. Assemble the cups: spoon about a quarter cup of cream cheese filling over each crust, add 2–3 tablespoons diced strawberries, add another layer of filling, and finish with a final layer of strawberries arranged nicely.
  10. Cover each cup tightly with plastic wrap or a lid and chill in the refrigerator for at least 2 hours, preferably overnight for best texture and flavor melding.
  11. Just before serving, top each cup with a dollop of whipped cream, a strawberry slice, and a sprinkle of extra graham cracker crumbs if desired.

Notes

Ensure cream cheese is fully softened before beating to avoid lumps., Use a rubber spatula to fold in whipped cream gently to maintain light texture., Using a piping bag for the filling can give a neat, bakery-style finish., Clear dessert cups or mason jars (8–10 oz) are best to showcase layers., Leftover cups can be stored in the fridge for up to 3 days; add garnishes just before serving., These cups can be frozen for up to 1 month if whipped cream topping is skipped., For dairy-free or gluten-free options, substitute ingredients as described in recipe variations.

Nutrition

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