Easy No-Bake Strawberry Cheesecake Cups
Make delicious and Easy No-Bake Strawberry Cheesecake Cups! This recipe features individual desserts with a graham cracker crust, a light and fluffy cream cheese filling, and a fresh strawberry topping.
Ingredients
(Based on 1x column, yields 6–8 cups)
Graham Cracker Crust:
- ▢ 1 cup graham cracker crumbs (from about 7-8 full sheets)
- ▢ 2 tbsp granulated sugar
- ▢ 4 tbsp (¼ cup) unsalted butter, melted
Cheesecake Filling:
- ▢ 8 oz cream cheese, softened to room temperature
- ▢ ¼ cup sour cream
- ▢ ⅓ cup powdered sugar, sifted
- ▢ ½ tsp vanilla extract
- ▢ ½ cup heavy whipping cream, cold
Strawberry Topping:
- ▢ 1 cup fresh strawberries, diced
- ▢ 1 tbsp granulated sugar (optional)
Optional Garnish:
- ▢ Fresh mint sprigs
Instructions
(Prep Time: 20 mins | Chill Time: 1 hour | Total Time: 1 hr 20 mins)
1. Prepare the Graham Cracker Crust Layer:
- In a medium bowl, combine the 1 cup of graham cracker crumbs, 2 tablespoons of granulated sugar, and 4 tablespoons of melted butter.
- Stir with a fork or spatula until the mixture resembles wet sand and all the crumbs are evenly moistened.
- Spoon the crust mixture into your individual serving cups (about 6-8, depending on size). Use about 2 tablespoons of the mixture per cup.
- Gently press the crumb mixture down into the bottom of each cup using the back of a small spoon to create a firm, even base.
2. Make the Cheesecake Filling:
- Ensure your cream cheese is fully softened to room temperature.
- In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until completely smooth and creamy, with no lumps.
- Add the ¼ cup of sour cream, ⅓ cup of sifted powdered sugar, and ½ teaspoon of vanilla extract to the bowl. Beat again on medium speed until everything is well combined and the mixture is creamy. Scrape down the sides of the bowl as needed.
- In a separate, clean, chilled medium bowl, whip the ½ cup of cold heavy whipping cream with the electric mixer (using whisk attachments) on high speed until stiff peaks form.
- Gently fold the prepared whipped cream into the cream cheese mixture using a rubber spatula. Use careful folding motions until just combined and no streaks remain. Be careful not to overmix and deflate the whipped cream; you want the filling to stay light and airy.
3. Layer the Cheesecake Filling:
- Spoon or pipe the prepared cheesecake filling evenly over the graham cracker crust layer in each cup.
- Smooth the tops gently with the back of a spoon or a small offset spatula.
4. Prepare Strawberry Topping and Finish:
- Wash, hull, and dice your fresh strawberries into small pieces. You’ll need about 1 cup.
- In a small bowl, gently toss the diced strawberries with the 1 tablespoon of granulated sugar, if you’re using it. Let this mixture sit for about 10 minutes to allow the strawberries to release some of their natural juices (this is called macerating).
- Spoon the prepared fresh strawberry topping over the cheesecake layer in each cup.
5. Chill and Serve:
- Place the assembled Strawberry Cheesecake Cups in the refrigerator.
- Chill for at least 1 hour (or longer) before serving. This allows the filling to firm up completely and the flavors to meld.
- Serve chilled, directly in their cups. Garnish with a fresh mint sprig, if desired. Enjoy this light and fruity dessert!