Description
These no-bake cheesecake cups combine creamy cheesecake filling with a crunchy graham cracker crust, topped with fresh strawberries for a refreshing dessert.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons unsalted butter, melted
- 2 (8-ounce) blocks full-fat cream cheese, softened
- ½ cup granulated sugar
- ¼ cup heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 2 cups fresh strawberries, hulled and diced
- 2 tablespoons granulated sugar (for topping, adjust to taste)
- 1 tablespoon fresh lemon juice (for topping)
- ½ teaspoon pure vanilla extract (optional, for topping)
- Fresh mint sprigs (optional, for garnish)
- Additional whole fresh strawberries or slices (optional, for garnish)
- Whipped cream or cool whip (optional, for garnish)
Instructions
- Prepare Crust: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Make Crust Mixture: In a bowl, combine graham cracker crumbs, ¼ cup sugar, and optional cinnamon. Add melted butter and mix until crumbly.
- Bake Crusts: Distribute the crumb mixture in muffin cups, pressing firmly. Bake for 7-8 minutes and cool.
- Prepare Cheesecake Filling: Beat softened cream cheese until smooth. Gradually add ½ cup sugar, mixing until combined. Add heavy cream, vanilla, 2 tablespoons lemon juice, and salt. Mix until smooth.
- Assemble Cheesecake Cups: Fill cooled crusts with the cheesecake mixture, smoothing the tops. Chill for at least 4 hours or overnight.
- Prepare Strawberry Topping: Mix diced strawberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and optional vanilla. Let sit for 15-20 minutes.
- Serve: Remove from tin and top with strawberry mixture. Garnish if desired and serve immediately.
Notes
These cups can be made a day ahead and are ideal for parties. Customize with different fruit toppings or flavor extracts.