Description
No-bake strawberry cheesecake cups with a buttery graham crust, creamy filling, and juicy fresh strawberries. A quick, elegant dessert perfect for any occasion.
Ingredients
- Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 crackers)
- 3 tablespoon granulated sugar
- 5 tablespoon unsalted butter, melted
- Cream Cheese Filling:
- 16 oz cream cheese, softened (2 packages)
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- Strawberry Layer:
- 2 cups strawberries, diced (fresh and ripe)
- 2 tablespoon granulated sugar (optional)
- 1 teaspoon lemon juice (prevents browning)
- Topping:
- Whipped cream, for garnish
- Strawberries, sliced, for garnish
- Graham cracker crumbs, for optional crunch
Instructions
1. Mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottoms of clear dessert cups or mason jars.
2. Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
4. Layer the graham crust, followed by the cheesecake filling, then top with the diced strawberry mixture.
5. Refrigerate for at least 2 hours to set and chill.
6. Before serving, top with whipped cream, sliced strawberries, and additional graham crumbs if desired.
Notes
You can sweeten the strawberries if they’re not very ripe by tossing them with sugar and lemon juice ahead of time.
For cleaner layers, use a piping bag to add the filling to the cups.
These cups are best enjoyed chilled and can be made up to a day in advance.
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 23g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg