Description
Creamy no-bake strawberry cheesecake served in individual cups with a buttery 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 unsalted butter, melted
- For the filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the topping:
- 2 cups fresh strawberries, diced
- 1/4 cup strawberry jam
- 1 tablespoon lemon juice
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 tablespoons of mixture firmly into the bottom of each serving cup. Chill for 15 minutes.
- 3. Make the filling: Beat cream cheese and sugar until smooth. Add vanilla.
- 4. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.
- 5. Pipe or spoon filling over chilled crusts. Refrigerate for at least 2 hours.
- 6. Make topping: Combine strawberries, jam and lemon juice. Spoon over cheesecakes before serving.
Notes
For best results, chill glasses before assembling. Can be made 1 day ahead – add strawberry topping just before serving. Substitute other berries when strawberries aren’t in season.