Description
Delicious no-bake strawberry cheesecake cups with a buttery graham cracker crust and fresh strawberry topping.
Ingredients
- 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
- 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 the crust: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper or foil liners.
- Make the crust mixture: In a bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and optional cinnamon. Pour in melted butter and mix until moistened.
- Bake the crusts: Distribute the crumb mixture among the muffin cups and press firmly. Bake for 7-8 minutes, then cool on a wire rack.
- Prepare the cheesecake filling: In a mixing bowl, beat cream cheese on low to medium speed for 2-3 minutes until smooth.
- Flavor the filling: Gradually add ½ cup granulated sugar, mixing until just combined. Stir in heavy cream, vanilla extract, lemon juice, and salt.
- Assemble cheesecake cups: Once cooled, divide filling among muffin cups and smooth the tops.
- Chill thoroughly: Refrigerate for at least 4 hours or overnight until set.
- Craft a fresh strawberry topping: Combine diced strawberries, 2 tablespoons sugar, lemon juice, and vanilla extract in a bowl.
- Macerate the topping: Let the strawberry mixture sit at room temperature for 15-20 minutes to develop flavors.
Notes
Store leftovers in an airtight container for 3-4 days. For best results, chill overnight to enhance flavors.