I love no bake desserts, and these no bake strawberry cheesecake cups are so dang easy to make! I combined layers of tangy cheesekcake, graham cracker crumbs, and strawberry pie filling in cups for a dessert that’s quick to make and fun to eat. This quick dessert comes together in just minutes and is the perfect treat to sate my sweet tooth!
Ever dreamed of a single-serve New York cheesecake without all the hassle? I’ve got you covered with these easy no bake strawberry cheesecake cups! No eggs, no water bath, no complicated cooling steps… this recipe takes all the hassle out of making cheesecake! It has all that great tangy cheesecake flavor but with a lighter, more pudding-like texture. Plus, my recipe uses just 8 ingredients and takes mere minutes to prep!
What’s in This Strawberry Cheesecake Cups Recipe?
- Graham Cracker Crumbs: Form the sweet crumbly base of these cheesecake cups.
- Butter: Unsalted butter the crumbs together.
- Sugar: Granulated sugar sweetens the graham cracker crumbs, while powdered sugar sweetens the cheesecake filling without making it gritty.
- Cream Cheese: Forms the creamy, tangy base of the cheesecake.
- Vanilla Extract: Enhances the sweetness of the cheesecake.
- Heavy Cream: Whips up to make the filling light and airy.
- Strawberry Pie Filling: This canned pie filling is the perfect easy cheesecake topping.
Variations to Try
You can easily change up the flavor of these strawberry cheesecake cups by using a different type of cookie for the crust, such as vanilla wafers, Golden Oreos, Biscoff cookies, sugar cookies, or Oreos.
Feel free to change out the strawberry topping for cherry pie filling, apple pie filling, or blueberry pie filling.
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How to Store
Store leftover strawberry cheesecake 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.
Tips for Success
- Make sure the heavy cream is cold straight from the refrigerator, but the cream cheese is at room temperature for the best results.
- I do not recommend using fat-free ingredients to make this cheesecake, as it just won’t taste as rich and delicious. However, you can use light cream cheese or Neufchatel for a lower-fat alternative. This will change the flavor slightly.
- If you’re a fan of Cool Whip, you can forgo the heavy cream and fold the Cool Whip into the cream cheese mixture. You will need one 8-ounce container of Cool Whip thawed.
- I used 8-ounce mason jars for perfect individual servings, and you can get them at most grocery stores in big box stores.
- If you want it to be more light and fluffy, like a mouse, I would eat them right after you make them. If you’re looking for a denser texture like a cheesecake, I would refrigerate it for at least an hour before serving.
Strawberry Cheesecake Cups Recipe
Ingredients
- 1¼ cups graham cracker crumbs
- ¼ cup unsalted butter melted (½ stick)
- 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)
Equipment
- Kitchen Scale (optional)
- Hand Mixer
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
How to Make Strawberry Cheesecake Cups Step-by-Step
Mix the Crust: Combine 1¼ cups of graham cracker crumbs, ¼ cup of unsalted butter, and ¼ cup of granulated sugar in a medium mixing bowl.
Press the Crust: Divide the graham cracker mixture into the bottom of the six jars and gently press the mixture into an even layer.
Beat the Cream Cheese: Using a hand mixer set on medium-high speed, beat 8 ounces (1 brick) of room-temperature cream cheese, ½ cup of powdered sugar, and 1 teaspoon of pure vanilla extract until it’s soft and creamy.
Whip the Cream: Whip 1 cup of cold heavy cream with your mixer on high speed in a large bowl until you get soft peaks.
Fold the Filling: Fold the whipped cream into the cream cheese mixture.
Pipe the Filling: Place the cream cheese filling into a piping bag and pipe the mixture into the jars.
Top and Serve: Top each jar with a few tablespoons of the strawberry pie filling (from a 21-ounce can).
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