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No Bake Strawberry Cheesecake Cups
Benchi

Easy No Bake Strawberry Cheesecake Cups - Make Ahead Dessert

These No Bake Strawberry Cheesecake Cups are a delightful and simple dessert that requires no oven. Perfect for make-ahead entertaining, they combine a buttery graham cracker crust with a creamy cheesecake filling and fresh strawberry topping.
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Prep Time 30 minutes
chill time 4 hours
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup Graham Cracker Crumbs
  • 4 tablespoons Melted Unsalted Butter
  • 8 ounces Full-Fat Cream Cheese softened
  • 1/2 cup Powdered Sugar (Confectioners' Sugar)
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Cream (Cold)
  • 1 cup Fresh Strawberries diced
  • 2 tablespoons Granulated Sugar
  • 1 tablespoon Lemon Juice

Equipment

  • Medium bowl
  • Large mixing bowl
  • Electric mixer
  • Spoon
  • offset spatula
  • serving cups

Method
 

Instructions
  1. Prepare the Crust: In a medium bowl, combine your graham cracker crumbs with the melted butter. Stir well until the crumbs are evenly moistened and resemble wet sand.
  2. Divide the crumb mixture evenly among 6-8 individual serving cups (about 2 tablespoons per cup). Using the back of a spoon or your fingers, press the crumbs firmly into the bottom of each cup.
  3. Place the cups in the refrigerator to chill while you prepare the filling.
  4. Make the Cheesecake Filling: In a large mixing bowl, using an electric mixer, beat the softened full-fat cream cheese on medium speed until it's smooth and creamy, with no lumps.
  5. Add the powdered sugar and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium-high and beat until the mixture is light, fluffy, and well incorporated.
  6. In a separate, very cold bowl, pour in the very cold heavy cream. Beat on medium-high speed until stiff peaks form.
  7. Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, carefully fold in the remaining whipped cream until no streaks remain.
  8. Prepare the Strawberry Topping: In another bowl, combine the diced fresh strawberries with the granulated sugar and lemon juice. Stir gently to coat the berries.
  9. Let the mixture sit for about 10-15 minutes at room temperature.
  10. Assemble the Cheesecake Cups: Remove the chilled crusts from the refrigerator.
  11. Spoon or pipe the cheesecake filling over the crusts in each cup, filling them almost to the top.
  12. Smooth the top of the filling with the back of a spoon or an offset spatula.
  13. Return the assembled cups to the refrigerator and chill for at least 4 hours, or preferably overnight.
  14. Serve and Enjoy: Just before serving, spoon a generous amount of the prepared strawberry topping over each chilled cheesecake cup.
  15. Garnish with a fresh mint leaf or a whole strawberry, if desired.

Notes

Ensure your cream cheese is at room temperature for a smooth filling. Press the crust firmly to prevent sogginess and only add the strawberry topping right before serving.