Description
Creamy no-bake strawberry cheesecake served in individual cups with a crunchy graham cracker crust and fresh strawberry topping. Perfect for summer gatherings!
Ingredients
Scale
For the Crust:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons melted unsalted butter
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the topping:
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- Optional garnish:
- Whipped cream
- Whole strawberries
Instructions
1. Prepare the Crust:
- 1. Make the crust: In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- 2. Press 2-3 tablespoons of mixture firmly into the bottom of each serving cup. Chill for 15 minutes.
- 3. Prepare filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well.
- 4. Gently fold in whipped cream until fully incorporated.
- 5. Spoon or pipe filling over chilled crusts, leaving room for topping. Refrigerate for 1 hour.
- 6. Make topping: Combine strawberries, sugar, and lemon juice in a bowl. Let macerate for 20 minutes.
- 7. Top cheesecakes with strawberry mixture before serving. Garnish with whipped cream and whole berries if desired.
Notes
For best results, chill cups for at least 4 hours before serving. Can be made 1 day ahead – add strawberry topping just before serving. Substitute other berries or fruit preserves for variation.