Description
Delightful no-bake strawberry cheesecake cups that combine creamy cheesecake with sweet and tart strawberries, perfect for summer gatherings.
Ingredients
Scale
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons (85g) unsalted butter, melted
- 2 (8-ounce) blocks full-fat cream cheese, softened
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 2 cups (300g) fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar (for topping, adjust to taste)
- 1 tablespoon fresh lemon juice (for topping)
- ½ teaspoon pure vanilla extract (optional, for topping)
- Fresh mint sprigs (optional, for garnish)
- Whipped cream or cool whip (optional, for garnish)
Instructions
- Prepare crust: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper or foil liners.
- Make crust mixture: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and ground cinnamon (if using). Pour in melted butter and mix until moistened.
- Bake crusts: Evenly distribute the crumb mixture among the muffin cups. Press down and bake for 7-8 minutes, then cool completely.
- Prepare cheesecake filling: Beat cream cheese in a large bowl until smooth. Scrape sides and bottom to combine.
- Flavor filling: Gradually add ½ cup sugar while mixing on low speed. Stir in heavy cream, vanilla extract, lemon juice, and salt until smooth.
- Assemble cheesecake cups: Divide filling among the cooled crusts, filling about ¾ full. Smooth the tops and tap to release air bubbles.
- Chill thoroughly: Refrigerate for at least 4 hours, or overnight until set.
- Craft fresh topping: Mix diced strawberries with 2 tablespoons sugar, lemon juice, and optional vanilla extract. Let sit at room temperature.
- Macerate topping: Allow strawberries to release juices for 15-20 minutes.
- Serve and garnish: Remove cheesecake cups from muffin tin. Top with strawberries just before serving and garnish as desired.
Notes
Best prepared a day in advance to ensure setting. Store leftovers in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: strawberry cheesecake, no-bake dessert, summer treat, easy cheesecake, strawberry dessert