Description
A quick and refreshing no-bake dessert featuring creamy cheesecake filling layered with fresh strawberries and a crunchy graham cracker crust. Perfect for a light treat without any oven fuss.
Ingredients
Scale
- 8 ounces (225g) cream cheese, softened
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (100g) granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon finely grated lemon zest (optional)
- 1 1/2 cups (150g) graham crackers or digestive biscuits, crushed
- 5 tablespoons (70g) unsalted butter, melted
- 1 cup fresh strawberries, hulled and sliced (about 1/4 cup per serving cup)
Instructions
- Crush the graham crackers or digestive biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin. Transfer crumbs to a bowl.
- Add melted unsalted butter to the crumbs and mix until evenly coated and the mixture holds together when pressed, about 3 minutes.
- Press a spoonful of the crust mixture into the bottom of each serving cup to form a thin crust layer.
- Pour cold heavy whipping cream into a chilled bowl and beat on medium-high speed until stiff peaks form, about 3-4 minutes. Avoid overwhipping.
- In another bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes. Add lemon zest if using.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, folding slowly to keep the mixture light and fluffy, about 1-2 minutes.
- Spoon or pipe a layer of cheesecake filling over the crust in each cup, filling about half the cup.
- Add a layer of sliced fresh strawberries (about 1/4 cup per cup).
- Repeat with another layer of cheesecake filling and top with more strawberries.
- Cover the cups with plastic wrap or lids and refrigerate for at least 2 hours, preferably 4, to allow the filling to firm up and flavors to meld.
- Before serving, optionally garnish with a sprig of mint or a light dusting of powdered sugar. Serve chilled.
Notes
If the mixture seems too stiff or dry when folding, add a tablespoon of milk to smooth it out without thinning the texture noticeably. Make sure cream cheese is fully softened for a smooth filling. Chill the bowl and whisk before whipping cream for better results. Pat strawberries dry to avoid soggy crust. The cheesecake cups taste better after chilling for several hours or overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup serving
- Calories: 275
- Sugar: 14
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, strawberry dessert, easy dessert, quick dessert, no oven dessert, cheesecake cups, fresh strawberries, summer dessert