Strawberry Cheesecake Cups (No Bake)
These mini strawberry cheesecake cups are such an easy dessert for summer, combining a buttery graham cracker "crust", creamy cheesecake filling, and fresh strawberries, all in the cutest individually-sized portions. They're a breeze to make, perfectly light, and so refreshing!
- Prep Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 cheesecake cups 1x
- Category: cheesecake
- Method: no bake
Ingredients
Scale
Graham Cracker Crumble
- 1 cup (85 grams) coarsely crushed graham cracker
- 1/2 cup (60 grams) all-purpose flour
- 1/4 cup, packed (53 grams) brown sugar
- heavy pinch of salt
- 4 tablespoons (57 grams) unsalted butter, melted
Cheesecake Filling
- 8 ounces (227 grams) block-style cream cheese, softened to room temperature
- 6 tablespoons (92 grams) sour cream, cold
- 1 ½ cups (351 grams) heavy cream, cold
- 5 tablespoons (62 grams) granulated sugar
- 2 teaspoons vanilla extract
- pinch (or two) of salt, to taste
Berry Garnish
- 2 1/2 cups (354 grams) rinsed and chopped strawberries
Instructions
Graham Cracker Crumble
- In a bowl, whisk together the crushed graham cracker, flour, brown sugar, and salt. Add the melted butter and mix in until the mixture is crumbly and all of the dry ingredients are coated in butter; the mixture shouldn't be very wet.
- Heat a medium skillet over medium-high heat. Transfer crumble mixture to 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 crumble is golden. Remove from heat and immediately transfer to a plate to cool while prepping other components.
Cheesecake Filling
- In the bowl of a stand mixer fitted with the wire whip attachment, 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 loose peaks.
Assembly
- Using eight 7 ½ ounce jars or other vessel of choice, spoon a thin layer of crumble into the bottom of each. Dollop or pipe whipped cream on top. Divide strawberries evenly over whipped cream, and sprinkle with extra crumble.
Notes
Ingredient Notes:
- Graham crackers can be ground with a mortar and pestle, placed in a plastic bag and crushed with a muddler/a rolling pin/the back of a wooden spoon, or pulsed in a food processor using the steel blade attachment. Aim for a mixture of fine and coarse crumbs.
- If using salted butter, skip the added salt in the graham cracker crumble.
- For the thickest, creamiest cheesecake filling, use full-fat cream cheese and sour cream. That said, you could likely substitute with the "light" version of either of these ingredients if desired, though your filling may be slightly looser and less thick.
- Feel free to use any type of berries in this recipe, or a mixture! You can also swap the fresh fruit with a layer of jam or preserves.
Gluten-Free Variation:
- Substitute standard graham crackers with celiac-friendly graham-style crackers and use gluten-free all-purpose flour. In my experience, gluten-free graham crackers tend to be more dense; use an equal amount by volume.
Storing and Make Ahead Instructions
- These strawberry cheesecake cups are best served the same day they're assembled. If making ahead, store the individual components separately.
- Graham cracker crumble can be stored in an airtight container or zip-top plastic bag at room temperature for several weeks.
- Cheesecake filling can be made several days in advance and stored in an airtight container in the refrigerator. Whip briefly before using if needed to return to stiff peaks.
