My strawberry cheesecake cups are the perfect individual-sized, no-bake dessert for all sorts of occasions! I combine layers of tangy cheesecake, graham cracker crumbs, and strawberry pie filling in small jars for an easy dessert parfait that’s quick to make and fun to eat. Ready in 25 minutes with just a few ingredients, these cheesecake dessert cups are a great anytime treat!
No Bake Cheesecake Dessert Cups
I’ve made my cheesecake mousse so many times, and it got me thinking. What if I layered it with strawberries and graham crackers to make individual-sized cheesecake cups that taste just like my favorite New York style cheesecake? It was such an easy adjustment, and it turned out perfectly!
The cheesecake layer of these dessert parfaits is a lot like my no bake cheesecake, but with a lighter, creamier, more pudding-like consistency. Then I crushed up some graham crackers, and I used strawberry pie filling on top for a quick and convenient option. I love whipping up these no bake strawberry cheesecake cups for Valentine’s Day, potlucks, and weeknight cravings!
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Chill for a Thicker Consistency
I like to serve these no bake cheesecake cups right after making them so that they have a light, pudding-like texture. If you prefer a denser texture that’s closer to regular baked cheesecake, I recommend chilling the parfaits for at least 1 hour before serving them.
Strawberry Cheesecake Cups Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer or Stand Mixer
- 6 Mason Jars
Ingredients
- 1¼ cups graham cracker crumbs *
- ¼ cup unsalted butter ½ stick; melted
- ¼ cup granulated sugar
- 8 ounces cream cheese room temperature**
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract ***
- 1 cup heavy cream ****
- 21 ounces strawberry pie filling 1 can*****
Instructions
- Combine the graham cracker crumbs, butter, and granulated sugar in a medium mixing bowl.1¼ cups graham cracker crumbs, ¼ cup unsalted butter, ¼ cup granulated sugar
- Divide the graham cracker mixture into the bottom of the six jars and gently press the mixture into an even layer.
- Using a hand mixer set on medium-high speed, beat the cream cheese, powdered sugar, and vanilla extract until it’s soft and creamy.8 ounces cream cheese, ½ cup powdered sugar, 1 teaspoon pure vanilla extract
- Whip the heavy cream with your mixer on high speed in a large bowl until you get soft peaks.1 cup heavy cream
- Fold the whipped cream into the cream cheese mixture.
- Place the cream cheese filling into a piping bag and pipe the mixture into the jars.
- Top each jar with a few tablespoons of the strawberry pie filling.21 ounces strawberry pie filling
Notes
- I do not recommend using fat-free ingredients, because it won’t taste quite as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative if you prefer. This will change the flavor slightly.
- If you’re a fan of Cool Whip, you can forgo the heavy cream and fold whipped topping into the cream cheese mixture. You will need one 8-ounce container of Cool Whip thawed.
- Chill the cheesecake cups before serving for a denser texture.
- Instead of graham crackers, you can use Biscoff cookies, Oreos, or vanilla wafers for the crust layer.
- Instead of strawberry topping, you can make cheesecake cups with blueberries, cherry, or apple.
Variations to Try
You can easily change up the flavor of these cheesecake dessert cups with simple swaps! Instead of using crushed graham crackers for the bottom layer, use vanilla wafers, Golden Oreos, Biscoff cookies, sugar cookies, or Oreos. Instead of a strawberry topping, use cherry pie filling, apple pie filling, or blueberry pie filling. You could also use my pumpkin mousse as a base for fall treats!
How to Make Individual Cheesecake Cups Step-by-Step
Prep: Gather the short list of ingredients for this no bake strawberry cheesecake cup recipe. Melt the butter and bring the cream cheese to room temperature, so that they’re easy to mix. Place graham crackers in a resealable bag and crush them up using a rolling pin (this will give you chunkier crumbs); or use a food processor to create a fine crumb.
Mix the Crust: Combine 1¼ cups of graham cracker crumbs, ¼ cup of melted unsalted butter, and ¼ cup of granulated sugar in a medium mixing bowl. Stir well until the crumbs are evenly moist and coated.
Press the Crust: Divide the graham cracker mixture evenly into the bottom of 6 glass jars, and gently press the mixture into an even layer. I used 8-ounce glass canning jars to make my cheesecake cups. But cups, ramekins, or small bowls can be used instead.
Beat the Cream Cheese: Using a hand mixer or stand mixer set on medium-high speed, beat 8 ounces (1 brick) of softened cream cheese with ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until it’s soft and creamy.
Whip the Cream: In a separate large bowl, whip 1 cup of cold heavy cream with your mixer on high speed, until soft peaks form. This will work best with cold heavy cream straight from the fridge.
Fold the Filling: Next, use a rubber spatula to fold the whipped cream into the cream cheese mixture. Do this very gently so you don’t deflate the cream.
Add the Cheesecake Layer: Place the cream cheese cheesecake filling into a piping bag, and pipe the mixture into the jars, directly on top of the crushed graham crackers. If you don’t have a piping bag, place the filling in a large resealable bag and cut off a small corner; or just spoon it into the jars.
Top and Serve: Finally, top each cheesecake cup with a few tablespoons of strawberry pie filling. Serve immediately, or chill in the fridge for a thicker texture.
How to Store
Store leftover strawberry cheesecake dessert cups covered in the refrigerator for up to 5 days, or in the freezer (without the fruit topping) for up to 3 months. Let thaw overnight in the refrigerator before topping and serving chilled or at room temperature.
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