Description
Delightful no-bake strawberry cheesecake cups that are easy to prepare and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups (180g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- ½ teaspoon ground cinnamon (optional)
- 6 tablespoons (85g) unsalted butter, melted
- 2 (8-ounce/226g each) blocks full-fat cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (60ml) heavy cream
- 1 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice
- Pinch of salt
- 2 cups (300g) 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)
- 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 paper or foil liners.
- Make Crust Mixture: In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and optional ground cinnamon. Pour the melted unsalted butter in, mixing until all crumbs resemble wet sand.
- Bake Crusts: Distribute the crumb mixture among the lined muffin cups. Press firmly into the bottom using the back of a spoon. Bake for 7-8 minutes, then let them cool completely.
- Prepare Cheesecake Filling: Ensure cream cheese is softened. Beat the cream cheese with an electric mixer for 2-3 minutes until smooth.
- Flavor Filling: Gradually add ½ cup granulated sugar, mixing until just combined. Stir in heavy cream, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and a pinch of salt. Mix until smooth.
- Assemble Cheesecake Cups: Once crusts are cool, evenly divide cheesecake filling among the cups, filling them about ¾ full.
- Chill Thoroughly: Place the muffin tin in the refrigerator and chill for a minimum of 4 hours, or ideally overnight.
- Craft Fresh Strawberry Topping: Combine diced strawberries, 2 tablespoons sugar, 1 tablespoon lemon juice, and optional vanilla extract in a small bowl. Toss gently.
- Macerate Topping: Let the strawberry mixture sit for 15-20 minutes at room temperature.
- Serve and Garnish: Carefully remove the cheesecake cups from the muffin tin. Spoon the strawberry topping over each cup and garnish with mint sprigs or additional strawberries. Serve immediately.
Notes
Add topping just before serving for best flavor and texture. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg