Description
These no-bake strawberry cheesecake cups are a quick, easy, and refreshing summer dessert featuring a crunchy graham cracker crust, creamy cheesecake filling, and fresh strawberries layered in individual jars.
Ingredients
- 1 ½ cups (150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice
- 1 cup (240ml) heavy whipping cream, chilled
- 1 ½ cups (225g) fresh strawberries, hulled and sliced
- Optional: 1 tablespoon strawberry jam or preserves
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 5 tablespoons melted butter, and 2 tablespoons sugar. Stir until the mixture resembles wet sand with no dry spots (about 3 minutes).
- Assemble the Base Layer: Spoon about 2 tablespoons of the crust mixture into each Mason jar. Press down firmly with the back of a spoon or your fingers to create a compact base. Set aside (5 minutes).
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with ½ cup sugar and 1 teaspoon vanilla extract until smooth and creamy (use an electric mixer on medium speed for about 2-3 minutes).
- Add Lemon Juice: Mix in 1 tablespoon lemon juice to brighten the flavor.
- Whip the Cream: In a separate chilled bowl, whip 1 cup heavy cream until stiff peaks form (3-4 minutes).
- Fold the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to overmix (approx. 2 minutes).
- Layer the Filling: Spoon or pipe the cheesecake mixture over the graham cracker crust in each jar, filling about two-thirds full. Smooth the top with the back of a spoon.
- Add Strawberry Topping: Layer the sliced fresh strawberries on top of the cheesecake filling. If using, spoon a small dollop of strawberry jam over the berries for a glossy finish (3 minutes).
- Chill: Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours, ideally 4, to let the flavors meld and the filling set properly.
- Serve: Before serving, garnish with fresh mint leaves if desired. Enjoy chilled.
Notes
Softening cream cheese before mixing is crucial for smooth filling. Whip cream to stiff peaks but avoid overwhipping. Press crust firmly to prevent crumbling. Chill jars for at least 2 hours for best texture; 1 hour is acceptable but less firm. Toast graham cracker crumbs for crunchier crust. Use ripe but firm strawberries to avoid watery topping. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives. For gluten-free, use gluten-free crumbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: One 8 oz jar
- Calories: 320
- Fat: 22
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
Keywords: no-bake cheesecake, strawberry dessert, summer dessert, easy cheesecake cups, no oven dessert, quick dessert, Mason jar dessert