Description
These Fresh Strawberry Cheesecake Cups are a delightful no-bake dessert featuring a crisp graham cracker crust, creamy cheesecake filling, and a fresh strawberry topping. Perfectly portioned in individual cups, this recipe combines the richness of cream cheese with the natural sweetness of fresh strawberries for an easy and elegant treat.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- â…“ cup unsalted butter, melted
Cheesecake Filling
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Strawberry Topping
- 1 ½ cups fresh strawberries, chopped
- 2 tablespoons granulated sugar
Instructions
- Preheat the Oven. Set your oven to 350°F (175°C) to prepare for baking the crusts.
- Combine Crust Ingredients. In a medium bowl, mix together the graham cracker crumbs and granulated sugar until blended.
- Add Melted Butter. Pour in the melted unsalted butter and stir until the mixture resembles wet sand and is thoroughly combined.
- Distribute Crust Mixture. Divide the graham cracker crumb mixture evenly among your serving cups.
- Press Crust. Firmly press the crumbs into the bottoms of the cups to form a compact crust layer.
- Bake Crusts. Place the cups in the preheated oven and bake for 8-10 minutes until the crusts are golden brown and set.
- Cool Crusts. Remove cups from the oven and allow the crusts to cool completely at room temperature.
- Prepare Cheesecake Filling. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add Sugar and Vanilla. Mix in the powdered sugar and vanilla extract until fully combined and smooth.
- Whip Cream. In a separate bowl, beat the heavy whipping cream on high speed until stiff peaks form.
- Fold Whipped Cream. Gently fold the whipped cream into the cream cheese mixture until smooth and fully incorporated.
- Assemble Cheesecake Cups. Spoon the cheesecake filling evenly over the cooled crusts in each cup, smoothing the tops gently.
- Prepare Strawberry Topping. Wash, hull, and chop fresh strawberries into small pieces.
- Sweeten Strawberries. In a small bowl, mix the chopped strawberries with granulated sugar and stir well.
- Macerate Strawberries. Let the strawberry mixture sit for about 10 minutes to release juices and soften.
- Add Strawberry Topping. Spoon the sugared strawberries evenly over the cheesecake filling in each cup.
- Chill Cups. Refrigerate the assembled cups for at least 4 hours to allow the filling to firm up.
- Serve. Remove from refrigerator and serve chilled as a delightful dessert.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing.
- Press the crust firmly to help it hold together after baking.
- Chilling time is important for the filling to set properly and develop flavor.
- Fresh strawberries can be substituted with other berries if preferred.
- For a sweeter crust, you may increase the sugar slightly in the crust mixture.
