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.
Ingredients
Crust Layer:
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3/4 cup graham cracker crumbs
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2 tbsp granulated sugar
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3 tbsp unsalted butter, melted
Cheesecake Filling:
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8 oz cream cheese, softened
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1/4 cup powdered sugar
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1/2 tsp pure vanilla extract
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1/2 cup heavy whipping cream, cold
Strawberry Topping:
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1 cup fresh strawberries, diced
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1 tbsp strawberry jam (or honey), optional
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1 tsp lemon juice
Optional Garnish:
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Whipped cream
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Mint leaves
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Crushed graham crackers
Instructions
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Prepare the Crust Layer:
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Combine graham cracker crumbs, sugar, and melted butter in a small bowl.
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Spoon 1–2 tablespoons into the bottom of 6 small dessert cups or jars.
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Press gently to form a crust layer and chill while preparing the filling.
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Make the Cheesecake Filling:
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Beat softened cream cheese until smooth.
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Mix in powdered sugar and vanilla until creamy.
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Whip heavy cream in a separate bowl to stiff peaks, then fold into the cream cheese mixture until fluffy.
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Assemble the Cups:
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Spoon or pipe cheesecake filling over the chilled crust layer.
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Smooth the tops with a spoon or spatula.
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Prepare the Strawberry Topping:
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Mix diced strawberries with jam (or honey) and lemon juice until glossy.
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Spoon over the cheesecake layer.
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Chill and Serve:
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Refrigerate for at least 2 hours before serving.
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Notes
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Use cold heavy cream for best whipping results.
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For extra flavor, add a dash of lemon zest to the strawberry topping.
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These cups are best served within 24 hours for optimal texture and freshness.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American