Easy No-Bake Strawberry Cheesecake Cups
These no-bake strawberry cheesecake cups are a quick, fresh, and creamy dessert perfect for busy days or casual gatherings. They feature a buttery graham cracker crust, smooth cream cheese filling, and fresh strawberry topping without any baking required.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- 5 tbsp (70g) unsalted butter, melted
- 2 tbsp (25g) granulated sugar
- 16 oz (450g) cream cheese, softened to room temperature
- ¾ cup (90g) powdered sugar, sifted
- 1 cup (240ml) heavy whipping cream, cold
- 1 tsp pure vanilla extract
- 1 tsp fresh lemon zest (optional)
- 1 pint (about 450g) fresh strawberries, hulled and sliced
- 2 tbsp strawberry preserves or jam (optional)
Instructions
- Prepare the crust: Combine graham cracker crumbs, melted butter, and granulated sugar in a bowl. Mix until crumbs are evenly coated and resemble wet sand, about 3 minutes. Press about 2 tablespoons of the mixture firmly into the bottom of each serving cup to form the base. Set aside.
- Make the cheesecake filling: Beat softened cream cheese in a large bowl until smooth and creamy, about 2-3 minutes on medium speed. Gradually add powdered sugar and continue beating until fully incorporated.
- Whip the cream: In a separate chilled bowl, whip heavy cream and vanilla extract until soft peaks form, about 3-5 minutes. Avoid overwhipping.
- Combine filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula. Fold slowly to keep it light and airy. Add lemon zest if using and fold evenly.
- Assemble the cups: Spoon or pipe the cheesecake filling over the crust in each cup, filling almost to the top. Top with sliced strawberries (about ¼ cup per cup). For a glossy finish, spoon 1 tsp of strawberry preserves over the berries. Chill in the refrigerator for at least 2 hours before serving.
Notes
Press the crust firmly to prevent crumbling. Use softened cream cheese for a smooth filling. Fold whipped cream gently to keep the mixture airy. Chill for at least 2 hours for best texture. For faster chilling, freeze for 30 minutes but thaw slightly before eating. Fresh strawberries provide the best flavor and texture; thaw frozen berries fully and drain excess juice if used.
Nutrition
- Serving Size: One 6 oz (180 ml) cu
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: no-bake, strawberry cheesecake, easy dessert, summer dessert, quick dessert, cheesecake cups, no oven, creamy dessert