Light, fresh, and irresistibly creamy, these no-bake Fresh Strawberry Cheesecake Cups are the perfect indulgence for warm days or elegant gatherings. With a buttery graham cracker crust, rich and fluffy cheesecake filling, and a vibrant strawberry topping, each layered cup offers a beautiful presentation and delectable flavor in every bite.

Why You’ll Love This Recipe

No-bake convenience: Skip the oven and keep things cool with this easy dessert.
Beautiful presentation: Serve in individual cups for an elegant, portion-controlled treat.
Creamy and fresh: The rich cheesecake filling pairs wonderfully with juicy strawberries.
Perfect for gatherings: These cups are ideal for parties, showers, or family dinners.
Customizable: You can personalize toppings and fillings to suit any preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust Layer:
¾ cup graham cracker crumbs
2 tbsp granulated sugar
3 tbsp unsalted butter, melted

Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
½ tsp pure vanilla extract
½ cup heavy whipping cream, cold

Strawberry Topping:
1 cup fresh strawberries, diced
1 tbsp strawberry jam (or honey), optional
1 tsp lemon juice

Optional Garnish:
Whipped cream
Mint leaves
Crushed graham crackers

Directions

Prepare the Crust Layer:
In a small bowl, combine graham cracker crumbs, sugar, and melted butter until evenly mixed.
Spoon about 1–2 tablespoons of the mixture into the base of six small dessert cups or jars.
Press down gently to form a compact crust layer. Chill while preparing the filling.
Make the Cheesecake Filling:
In a medium bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract; mix until creamy.
In a separate bowl, whip cold heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble the Cups:
Spoon or pipe the cheesecake filling over the chilled crust layers.
Smooth the tops with a spoon or spatula.
Prepare the Strawberry Topping:
In a bowl, toss diced strawberries with strawberry jam (or honey) and lemon juice until well coated and glossy.
Top and Chill:
Spoon the strawberry mixture over the cheesecake layer in each cup.
Refrigerate for at least 2 hours to allow the layers to set and flavors to meld.
Garnish and Serve:
Just before serving, garnish with a dollop of whipped cream, mint leaves, or a sprinkle of crushed graham crackers if desired.

Servings and timing

Yield: 6 cups
Preparation time: 20 minutes
Chill time: 2 hours
Total time: Approximately 2 hours 20 minutes

Variations

Fruit swap: Use raspberries, blueberries, or mango for a different fruit topping.
Chocolate twist: Add mini chocolate chips to the cheesecake filling or drizzle chocolate over the top.
Nutty crust: Mix finely chopped nuts into the crust layer for added texture.
Citrus flavor: Add a touch of lemon or orange zest to the cheesecake filling for a fresh note.
Vegan version: Use plant-based cream cheese, dairy-free whipped topping, and vegan butter for a vegan adaptation.

Storage/reheating

Storage: Store in the refrigerator, covered, for up to 3 days.
Freezing: Not recommended, as the texture of the strawberries and whipped filling may change when thawed.
Reheating: No reheating needed—serve chilled straight from the fridge.

FAQs

1. Can I use store-bought graham cracker crust?

Yes, you can use pre-made mini graham cracker crusts or crushed graham crackers for convenience.

2. Can I use frozen strawberries?

Fresh strawberries are recommended, but thawed and drained frozen strawberries can be used in a pinch.

3. Can I prepare these ahead of time?

Yes, they can be prepared up to 24 hours in advance and stored in the refrigerator.

4. How do I ensure the filling is fluffy?

Whip the cream to stiff peaks and fold gently into the cream cheese mixture to maintain volume.

5. Can I add gelatin to the filling?

Yes, a small amount of dissolved gelatin can help the filling hold its shape for longer periods.

6. Are these gluten-free?

To make them gluten-free, use certified gluten-free graham crackers for the crust.

Fresh Strawberry Cheesecake Cups

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Author: Douaa
Total Time: 2 hours 20 minutes (including chill time)
Yield: 6 cups
Diet: Vegetarian

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Description

These Fresh Strawberry Cheesecake Cups are a refreshing no-bake dessert layered with buttery graham cracker crust, creamy cheesecake filling, and juicy strawberry topping. Perfect for summer gatherings or a quick sweet treat, these mini strawberry cheesecake cups are as beautiful as they are delicious.

Instructions

Prepare the Crust Layer:
- Combine graham cracker crumbs, sugar, and melted butter in a small bowl.
- Spoon 1–2 tablespoons into the bottom of 6 small dessert cups or jars.
- Press gently to form a crust layer and chill while preparing the filling.
Make the Cheesecake Filling:
- Beat softened cream cheese until smooth.
- Mix in powdered sugar and vanilla until creamy.
- Whip heavy cream in a separate bowl to stiff peaks, then fold into the cream cheese mixture until fluffy.
Assemble the Cups:
- Spoon or pipe cheesecake filling over the chilled crust layer.
- Smooth the tops with a spoon or spatula.
Prepare the Strawberry Topping:
- Mix diced strawberries with jam (or honey) and lemon juice until glossy.
- Spoon over the cheesecake layer.
Chill and Serve:
- Refrigerate for at least 2 hours before serving.

Notes

Use cold heavy cream for best whipping results.
For extra flavor, add a dash of lemon zest to the strawberry topping.
These cups are best served within 24 hours for optimal texture and freshness.

Prep Time: 20 minutes
Category: Dessert
Method: No-Bake
Cuisine: American