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Featured image of homemade strawberry cheesecake cups with fresh strawberry topping on a white kitchen table.

Strawberry Cheesecake Cups

Easy, no-bake strawberry cheesecake cups with creamy filling and fresh strawberry topping, served in individual cups.
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Prep Time 20 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 cup Graham cracker crumbs Crushed finely
  • 4 tablespoon Butter Melted
  • 1 tablespoon Granulated sugar Mixed with crumbs
Cheesecake Filling
  • 8 oz Cream cheese Room temperature
  • 1 cup Heavy whipping cream Whipped to soft peaks
  • 0.5 cup Powdered sugar
  • 1 teaspoon Vanilla extract
Strawberry Topping
  • 1.5 cup Fresh strawberries Diced
  • 2 tablespoon Strawberry jam Or preserves, mixed with strawberries
  • 1 teaspoon Lemon juice For macerating strawberries
  • 1 teaspoon Gelatin powder Optional, for firmness
  • 2 tablespoon Water To bloom gelatin if used

Equipment

  • 6 Glass cups or mason jars For serving
  • 1 Electric mixer Hand or stand mixer
  • 1 Food processor For crushing graham crackers
  • 1 set Measuring cups/spoons
  • 2–3 Mixing bowls (various sizes)
  • 1 Rubber spatula For folding cream
  • 1 Small spoon For layering and topping

Method
 

  1. Crush graham crackers and mix with butter.
  2. Press crust mixture into cups.
  3. Beat cream cheese until fluffy.
  4. Mix in powdered sugar and vanilla.
  5. Fold in whipped cream.
  6. Spoon filling over crust in each cup.
  7. Mix strawberries, jam, and lemon juice.
  8. Let strawberries macerate.
  9. Top cups with strawberry mixture.
  10. Chill cups for 2 hours.

Notes

You can make these cheesecake cups a day ahead. Optional gelatin helps firm up the filling for a more sliceable texture.