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Easy no-bake strawberry cheesecake cups topped with fresh strawberries

No-Bake Strawberry Cheesecake Cups

Delightful no-bake strawberry cheesecake cups that blend freshness with creamy richness, perfect for gatherings or a sweet treat at home.
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Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 cups
Course: Dessert, Snack
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup Graham cracker crumbs Use finely crushed crumbs for a perfect crunchy base.
  • ¼ cup Unsalted butter, melted Helps bind the crust while adding rich flavor.
  • 2 tablespoons Granulated sugar Balances the buttery crust with just a touch of sweetness.
For the Cheesecake Filling
  • 8 ounces Cream cheese, softened The creamy heart of your No-Bake Strawberry Cheesecake Cups for that luscious texture.
  • ½ cup Powdered sugar Smoothly sweetens without any graininess.
  • 1 cup Heavy cream Whips into fluffy peaks to lighten the filling beautifully.
  • 1 teaspoon Vanilla extract Adds warmth and depth to every bite.
For the Strawberry Topping
  • 2 cups Fresh strawberries, sliced Choose ripe and juicy berries to highlight natural sweetness.
  • 1 tablespoon Lemon juice A splash brightens the strawberries and balances the creaminess.
  • 1 tablespoon Honey or maple syrup Optional drizzle for extra shine and natural sweetness.

Method
 

For the Crust
  1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand.
  2. Divide the crumb mixture among your dessert cups. Press it down firmly to create an even layer. For a crunchier flavor, toast the crumbs lightly at 350°F for 5-7 minutes until golden, then let cool.
For the Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
  2. Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this into the cream cheese mixture to keep it light and fluffy.
For the Strawberry Topping
  1. In a medium bowl, combine sliced strawberries with lemon juice and honey or maple syrup. Gently toss to coat.
  2. Spoon the cheesecake filling into each dessert cup over the graham cracker crust. Top generously with the sliced strawberries.

Notes

These cups can be stored in the fridge for up to 3 days. Cover with plastic wrap to prevent drying out. Freeze assembled cups for up to a month, letting them thaw in the fridge before serving.