No-Bake Strawberry Cheesecake Cups
These No-Bake Strawberry Cheesecake Cups are individual, make-ahead desserts packed with a buttery graham cracker crust, a thick and airy vanilla cream cheese filling, and a bright, juicy macerated strawberry topping. Zero oven time, zero stress, and they look like they came straight from a bakery. Perfect for Easter, spring brunches, Mother's Day, or any time you want an impressive dessert without the work.
Equipment
- Hand mixer or stand mixer
- Food processor Optional — for crushing whole graham crackers into crumbs
- Large mixing bowls 2 needed — one for filling, one for whipping cream
- Medium mixing bowl For macerating the strawberry topping
- Rubber spatula For folding whipped cream into filling
- Measuring cups and spoons
- Individual serving cups or dessert glasses 8–10 cups, roughly 6–8 oz each; clear cups recommended to show layers
- Spoon or small offset spatula For pressing crust and smoothing filling
- Piping bag Optional — or use a zip-lock bag with corner snipped for neater filling
- Plastic wrap For covering cups during chilling
Ingredients
For the Graham Cracker Crust
- 1½ cups graham cracker crumbs about 12 full graham cracker sheets, finely crushed
- 6 tablespoons butter 85g, melted
For the Cream Cheese Filling
- 16 oz cream cheese 450g, block-style (not spreadable), softened to room temperature
- ½ cup powdered sugar 60g, also called icing sugar or confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy whipping cream 240ml, cold; also called double cream
For the Strawberry Topping
- 2 cups fresh strawberries about 300g, hulled and sliced; fresh only — do not substitute frozen
- 2 tablespoons sugar 25g, granulated white sugar
- 1 tablespoon lemon juice freshly squeezed preferred
Instructions
- Combine sliced strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Stir to coat, then set aside at room temperature for 20–30 minutes, stirring occasionally, until juicy.
- Stir together graham cracker crumbs and melted butter until the mixture resembles wet sand and clumps when pressed. Divide evenly among 8–10 serving cups (about 2–3 tablespoons each) and press firmly into the bottom.
- Beat cold heavy whipping cream in a large chilled bowl on medium-high speed for 3–4 minutes until stiff peaks form. Refrigerate until needed.
- Beat softened cream cheese on medium speed until smooth and lump-free, then add powdered sugar and vanilla extract and beat for another 1–2 minutes until fluffy.
- Add the whipped cream to the cream cheese mixture in two additions, folding gently with a rubber spatula using wide sweeping motions until smooth, light, and no streaks remain.
- Spoon or pipe the cheesecake filling into each prepared cup, filling about ¾ full, then smooth the tops. Spoon the macerated strawberries and their syrup generously over each cup.
- Cover the cups and refrigerate for at least 2 hours (or overnight) until the filling is set. Serve cold, garnished with extra strawberries or whipped cream if desired.
Notes
- Use block-style cream cheese, not the spreadable kind in tubs — the added moisture in tub cream cheese can make the filling too loose to hold its shape.
- Fully soften your cream cheese before starting. Cold cream cheese will result in a lumpy filling no matter how long you beat it. Allow 30–45 minutes at room temperature.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream — it helps the cream whip faster and hold stiff peaks more reliably.
- Do not over-beat the whipped cream past stiff peaks or it can turn grainy. Stop as soon as the peaks hold their shape when you lift the beaters.
- Press the graham cracker crust firmly with the back of a spoon. A loosely packed crust crumbles when eating — compact it well for a crust that holds together cleanly.
- These cups are better made ahead — overnight refrigeration firms up the filling completely and softens the crust just slightly, giving them the best texture.
- To freeze: assemble the cups without the strawberry topping, cover tightly, and freeze for up to 1 month. Thaw overnight in the refrigerator and add fresh strawberry topping before serving.
- Swap the graham cracker crust for crushed Oreos, vanilla wafers, or shortbread cookies using the same 6 tablespoons of melted butter ratio.
- Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the cream cheese filling for a bright lemon cheesecake variation.
- Store assembled cups covered in the refrigerator for up to 4 days. For the freshest presentation, add strawberry topping within a few hours of serving rather than the night before.
Nutrition
Serving: 1CupCalories: 320kcalCarbohydrates: 23gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 190mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 15IUVitamin C: 20mgCalcium: 6mgIron: 4mg
Tried this recipe?Let us know how it was!