Strawberry Cheesecake Cups (No Bake)

When it’s too hot to turn on your oven, these easy Strawberry Cheesecake Cups are the perfect no bake dessert! This cheesecake parfait recipe features a deliciously salty-sweet graham cracker crumble, light and fluffy cream cheese whipped cream, and plenty of fresh strawberries. Served in individual portions, this dessert is great for summer entertaining!

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Why You’ll Love This Strawberry Cheesecake Cups Recipe

• Simple & Speedy - Chop some berries, sauté a quick stovetop crumble, and mix up your one-bowl cheesecake filling, then layer it into small jars. All in, you’re looking at about 20 minutes of active time to make this no bake strawberry dessert.
• Made With Just 11 Ingredients - All you need are fresh berries, heavy cream, sour cream, and cream cheese, plus a few pantry staples.
• Easy Entertaining - Forget slicing your cheesecake into 10 even pieces—it’s harder than you’d expect! These individual cheesecake cups are perfectly portioned, making dessert service a snap.

Recipe Ingredients and Substitutions

Here’s a high-level look at what you’ll need for this simple strawberry no bake dessert:

A few helpful details:

• Graham Cracker Crumbs - For this recipe we want a mix of coarse and fine crumbs, so I recommend starting with whole graham crackers and crushing them by hand. The “Recipe Tips” section below outlines a few ways to accomplish this. You’re welcome to use standard graham crackers or a gluten-free option; digestive biscuits or Biscoff cookies would work perfectly as well.
• All-Purpose Flour - Plain white flour helps to bind the crumble together. You can also use your favorite all-purpose gluten-free flour blend, or whole wheat pastry flour, which will add a slightly nutty twist.
• Brown Sugar - This is my go-to sweetener for graham cracker crusts like the ones in my no bake pumpkin cheesecakes and kiwi lime pie, and it plays the same role in the crumble base for this recipe. Its rich, molasses-like sweetness pairs perfectly with the graham cracker flavor. Feel free to use either light or dark brown sugar, or light or dark muscovado sugar. 
• Butter - This helps bind the ingredients in the crumble and gives it a buttery crunch once sautéed on the stove. I like to use unsalted butter and add a pinch of salt to the crumble mixture, but you can also use salted butter and skip the additional salt.
• Cream Cheese - Make sure you’re opting for block-style cream cheese for the proper consistency. I’ve always made this recipe with full-fat cream cheese for the thickest, creamiest filling, but light cream cheese would likely work - just know that your filling may not be as thick. 
• Sour Cream - For luscious body and that classic cheesecake tang! Again, light sour cream should work if that’s your preference. Greek yogurt may also do the trick, although it could change the flavor profile of your cheesecake filling just a bit.
• Heavy Cream - Also known as “double cream” across the pond, heavy whipping cream has the highest percentage of milk fat — 36% in the US. More fat leads to better whipped cream consistency, and in this recipe I wouldn’t suggest attempting a swap, since we’re relying on the cream to whip into a thick, fluffy cheesecake filling that holds its shape.
• Granulated Sugar - You can also use vanilla sugar to add an additional layer of flavor and some subtle vanilla bean flecks to the filling.
• Strawberries - Use fresh, in-season berries for the best results. Feel free to swap in raspberries, blueberries, or blackberries - or use a mixture!

How to Make Strawberry Cheesecake Dessert Cups

While traditional cheesecake has a reputation for being fussy, this strawberry cheesecake dessert is a snap to mix up! Here’s how:

1. Mix Crumble Ingredients: In a medium mixing bowl, whisk together the crushed graham cracker, flour, brown sugar, and salt. Add the melted butter and mix until well-incorporated and crumbly; the mixture should be slightly damp - not overly wet.

2. Sauté Crumble: Heat a medium skillet over medium-high heat. Transfer crumble mixture to the skillet in a flat layer and cook for about 5 minutes, reducing heat to medium if necessary and stirring constantly to prevent burning. Cook just until the crumble is golden. Remove from heat and immediately transfer to a plate to cool (if the crumble remains in the pan, the residual heat could burn it) while prepping the other components.

3. Make Cheesecake Filling: In the bowl of a stand mixer fitted with the wire whip attachment, or using a large bowl and handheld electric mixer, beat the cream cheese and sour cream together on medium-high speed until smooth (a few small lumps are fine). Add the heavy cream and continue to beat on medium-high until thickened, similar to the consistency of melted ice cream. Add the sugar, vanilla, and salt (to taste) and beat in just until the whipped cream holds its shape in fairly stiff peaks.

4. Assemble: Using eight 7 ½ ounce jars (or any similarly sized vessel of your choice), spoon a thin layer of crumble into the bottom of each serving cup. Use a spoon to dollop the cheesecake filling on top, or pipe it in using a piping bag fitted with a large round tip. Divide the strawberries evenly over the filling, and sprinkle the tops with extra crumble. Enjoy your cheesecake in a jar!

Optional Variations & Dietary Adaptations

• Gluten-Free: Swap in your favorite gluten-free grahams and all-purpose flour blend to keep these no bake cheesecake parfaits celiac-friendly. This is one case where I recommend measuring by volume rather than weight. Gluten-free graham crackers tend to be more dense, so 1 cup will weigh closer to 120 grams, but you’ll still want to use the full cup to get the crumble proportions right. 
• Any Berry Cheesecake Cups: Can’t find fragrant strawberries at the store? Feel free to use any other berry (or mix of berries) you prefer! I love this recipe with raspberries, and a colorful berry mixture can be perfect for patriotic holidays. When it's not strawberry season, you can also swap the fresh fruit for strawberry jam!
• Extra Juicy: Mix the sliced berries with a few tablespoons of sugar and set them aside to macerate while you prep the crumble and filling for a syrupy, juicy finish.

Storing Instructions

This strawberry graham cracker dessert is best served shortly after assembly. That said, you’re welcome to make the individual components ahead of time!

• The graham cracker crust crumble layer will keep well in an airtight container at room temperature for several weeks. 
• The cheesecake mixture can be made several days in advance and stored in an airtight container in the refrigerator. If you find that it’s not quite as thick when you’re ready to use it, whip it briefly to reincorporate some air.
• You can also assemble the crumble and filling in individual cups 1-2 days in advance and cover them with plastic wrap. Add the berries and final sprinkle of graham cracker crumble just before serving.

Alex's Top Tips For This Recipe

• Temperature Matters: Start with room temperature cream cheese, but very cold heavy cream and sour cream. Whipped cream needs to be cold to hold its shape, but cream cheese needs to be soft to whip smoothly.
• Buy Whole Graham Crackers: Pre-ground graham cracker crumbs are pulverized super small and uniform, which is great for cheesecake bars, but leads to a somewhat boring crumble consistency. Instead, start with whole crackers and crush them into coarse crumbs using one of these methods:
  • Grind with a mortar and pestle.
  • Seal the crackers in a ziploc bag and crush with a muddler, a rolling pin, or the back of a wooden spoon.
  • Pulse in a food processor using the steel blade attachment.
• Cook Your Crumble: Most recipes for no bake strawberry cheesecake cups call for using an uncooked crumble mixture, but the extra 5 minutes spent sautéing the crumble on the stove are SO worth it. It gives it a crisp, crunchy snap, adds another layer of rich, toasty flavor, and - as a bonus -  works to heat treat the flour for food safety. 
• Work Smarter, Not Harder: For less cleanup, you can mix the graham cracker mixture directly in the skillet it's cooked in. That's one less bowl to wash!
• Have Fun With the Presentation! Part of the beauty of this recipe is how flexible it is. You can serve your no bake strawberry cheesecake parfaits in martini glasses, small mason jars, plastic cups (perfect for backyard get-togethers) or even shooter glasses (to make mini parfaits). I kept things simple by doing 3 individual layers - crumble, cheesecake, and berries - but you can also do multiple thin layers of each component to switch up the final look. You can even add a fresh herb garnish using mint or basil!

More Strawberry Dessert Recipes

Have more strawberries than you know what to do with? Here are some of my favorite ways to use them - all perfect for summer!

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