No-Bake Strawberry Cheesecake Cups

No oven. No water bath. No stress. These no-bake strawberry cheesecake cups are everything I want in a summer dessert, creamy, fruity, and impressive-looking without requiring more than 20 minutes of actual work.

I started making individual cups instead of a whole cheesecake because honestly, portioning a cheesecake at a party is awkward. Everyone gets a slightly different slice, the crust falls apart, it is a whole thing. Cups solve all of that. Each person gets their own perfect little dessert and you look like you really thought this through. Which you did. You are very thoughtful.

The Secret to Fluffy No-Bake Cheesecake

Two things make or break no-bake cheesecake. The cream cheese must be fully room temperature before you start. Cold cream cheese goes lumpy no matter how long you beat it. Pull it out an hour ahead. And fold the whipped cream in gently. Stirring too hard deflates it and you lose all the airiness. Fold until just combined, a few streaks are fine.

The strawberry jam tossed with the fresh berries is a small touch that makes the topping glossy and gorgeous. You could also use a tablespoon of lemon juice and a little sugar if you do not have jam on hand.

Make Ahead Tips

• Assemble the cups up to 24 hours ahead, cover with plastic wrap, refrigerate
• Add the strawberry topping right before serving for the best look
• You can also freeze these (without the topping) for up to 2 weeks

No-Bake Strawberry Cheesecake Cups

Creamy no-bake cheesecake filling in individual cups with a graham cracker crust and fresh strawberry topping. No oven, no fuss, and absolutely irresistible.

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 6 cups

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1.5 cups graham cracker crumbs about 10 full crackers
• 4 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 16 oz cream cheese softened to room temperature
• 3/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream cold
• 1 pound fresh strawberries hulled and sliced
• 2 tablespoons strawberry jam for topping

Method

 

1. Mix graham cracker crumbs, melted butter, and sugar together until it resembles wet sand. Divide evenly among 6 glasses or cups. Press down firmly to form a crust layer. Refrigerate while making the filling.
2. Beat softened cream cheese with powdered sugar and vanilla extract until completely smooth and fluffy, about 2 minutes.
3. In a separate bowl, whip cold heavy cream until stiff peaks form.
4. Gently fold whipped cream into cream cheese mixture in two additions until just combined.
5. Spoon or pipe the cheesecake filling over the crust in each cup.
6. Toss sliced strawberries with strawberry jam. Spoon over each cheesecake cup.
7. Refrigerate for at least 2 hours before serving.

Notes

Refrigerate for at least 2 hours or up to overnight before serving. Keep covered in the fridge for up to 3 days.

These disappear every single time I bring them somewhere. Make the full batch, trust me. Drop a comment if you tried them! xo, Pam