Description
Creamy, no-bake cheesecake cups with a graham cracker crust, velvety cream cheese filling, and fresh strawberry layers. A make-ahead summer dessert perfect for brunch or gatherings.
Ingredients
1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted and cooled
1 tbsp granulated sugar
8 oz full-fat cream cheese, softened to room temperature
1 cup heavy whipping cream, straight from the fridge
⅓ cup powdered sugar, sifted
1 tsp pure alcohol-free vanilla extract
1 ½ cups fresh strawberries, hulled and finely diced
2 tbsp strawberry jam, seedless
Instructions
Combine graham cracker crumbs, melted butter, and sugar in a bowl until crumbly and clumpy. Press 3 tablespoons of mixture into each serving glass to form crusts.
Beat softened cream cheese and powdered sugar on medium speed for 2 minutes until smooth. In a separate bowl, whip chilled heavy cream and vanilla for 3-4 minutes until soft peaks form.
Fold 1/3 of whipped cream into cream cheese base, then gently incorporate remaining cream until smooth. Divide half of the mixture among glasses.
Toss remaining cream cheese mixture gently with diced strawberries. Spoon over existing layers, then top with a final swirl of reserved filling. Chill for 2 hours before serving.
Notes
For perfectly firm crusts, microwave each mold for 5-10 seconds after pressing.
Freeze sealed glasses for up to 2 weeks; thaw in refrigerator.
Use a small whisk to prevent overmixing when folding whipped cream.
- Prep Time: 15
- Category: Recipes
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 7g
- Cholesterol: 75mg