Strawberry Cheesecake Cups
Easy, no-bake strawberry cheesecake cups with creamy filling and fresh strawberry topping, served in individual cups.
Print Pin Servings: 6 cups
Calories: 320kcal
Cost: $8–$10 USD
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
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
Instructions
- Crush graham crackers and mix with butter.
- Press crust mixture into cups.
- Beat cream cheese until fluffy.
- Mix in powdered sugar and vanilla.
- Fold in whipped cream.
- Spoon filling over crust in each cup.
- Mix strawberries, jam, and lemon juice.
- Let strawberries macerate.
- Top cups with strawberry mixture.
- 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.
Nutrition
Serving: 160g | Calories: 320kcal | Carbohydrates: 28g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 65mg | Sodium: 140mg | Potassium: 120mg | Fiber: 1g | Sugar: 20g | Vitamin A: 850IU | Vitamin C: 18mg | Calcium: 60mg | Iron: 0.6mg