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No-Bake Strawberry Cheesecake Cups

No-Bake Strawberry Cheesecake Cups layered with cheesecake filling, strawberry topping, and whipped cream
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Delightful, creamy, and sweet cheesecake cups filled with fresh strawberry flavor, perfect for warm weather and gatherings.

Ingredients

Scale
  • 1 cup graham cracker crumbs (certified gluten free if necessary)
  • 3 Tablespoons packed dark brown sugar
  • ¼ cup unsalted butter (melted)
  • ½ cup heavy whipping cream (cold)
  • 1 (8 ounces) block full-fat cream cheese (room temperature)
  • ¼ cup granulated sugar
  • 2 Tablespoons powdered sugar
  • 2 Tablespoons sour cream (room temperature)
  • ½ teaspoon pure vanilla extract
  • ¾ cup strawberry jam
  • Whipped Cream:
  • ½ cup heavy whipping cream (cold)
  • 1 ½ Tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract
  • 6 strawberries (optional, sliced)
  • 2 Tablespoons dark chocolate (optional, roughly chopped)

Instructions

  1. In a medium bowl, mix the graham cracker crumbs, melted butter, and dark brown sugar to create the crust.
  2. Fill each cup with 1/6 of the crust (about 2 Tablespoons per cup).
  3. Using a stand mixer or a hand mixer, beat the heavy whipping cream on medium-high speed until it thickens and holds stiff peaks (about 4 minutes).
  4. Place the whipped cream in the fridge while making the filling.
  5. In the bowl of your mixer, combine the cream cheese and granulated sugar. Mix on medium speed until it’s smooth (about 3 minutes).
  6. Add the sour cream, powdered sugar, and vanilla extract. Mix until just combined.
  7. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula. Be careful not to overmix.
  8. Spoon 1/6 of the mixture into each cup.
  9. Refrigerate for 4-6 hours or preferably overnight.
  10. Once set, spoon 2 Tablespoons of strawberry jam into each cup.
  11. Beat the heavy whipping cream again on medium-high speed until it thickens and holds stiff peaks. Add powdered sugar and vanilla extract, mixing until just combined.
  12. Place the whipped cream in a bag and cut off the tip to make a piping bag. Pipe whipped cream on top of each cheesecake cup.
  13. Top with sliced strawberries and chopped dark chocolate if desired.

Notes

Serve chilled and can be made a day in advance. Store leftovers in the fridge for up to 3 days.

Nutrition

Find it online: https://slicesync.com/no-bake-strawberry-cheesecake-cups/