Irresistible No-Bake Strawberry Cheesecake Cups
A quick and easy no-bake dessert featuring creamy cheesecake filling, a crunchy graham cracker crust, and fresh macerated strawberries, perfect for summer.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tbsp (85g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 8 oz (225g) cream cheese, softened
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream, chilled
- 1 ½ cups (225g) fresh strawberries, hulled and sliced
- 1 tbsp lemon juice
- 1 tbsp granulated sugar
Instructions
- In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix well until crumbs are evenly coated and hold together when pressed.
- Spoon about 2 tablespoons of the crust mixture into the bottom of each cup or jar. Press down gently with the back of a spoon to compact the crust. Set aside.
- In a small bowl, toss sliced fresh strawberries with lemon juice and granulated sugar. Let sit for 10 minutes to macerate.
- In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy (about 2-3 minutes using an electric mixer).
- In a separate bowl, whip chilled heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, folding just until combined to keep a light, airy texture.
- Spoon a layer of cheesecake filling over the crust in each cup (about 3 tablespoons). Add a spoonful of macerated strawberries on top.
- Repeat layers with cheesecake filling and strawberries. Finish with a few slices or whole strawberries for garnish.
- Refrigerate the assembled cups for at least 2 hours to let flavors meld and cheesecake set.
- Serve chilled, optionally garnished with a sprig of mint or a drizzle of strawberry sauce.
Notes
Use room temperature cream cheese for smooth filling. Whip cream to soft peaks to avoid runny or grainy texture. Macerate strawberries to enhance flavor. Press crust firmly but not over-compacted to keep crunch. For gluten-free, use gluten-free crackers. For dairy-free, substitute vegan cream cheese and coconut cream.
Nutrition
- Serving Size: 1 cup (approximate)
- Calories: 320
- Sugar: 15
- Sodium: 180
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
Keywords: no-bake cheesecake, strawberry dessert, summer dessert, easy cheesecake cups, no oven dessert, quick dessert