These no-bake strawberry cheesecake cups are rich, creamy, and layered with a graham cracker crust and strawberry topping. They’re a simple, no-bake summer dessert that looks impressive but takes less than 30 minutes to prepare.
The cheesecake filling is made with whipped cream and cream cheese, giving it a fluffy, smooth texture. Top with strawberry jam and a fresh strawberry or a classic cheesecake flavor in individual portions.
If you're a fan of strawberry recipes or need an easy no-bake dessert, these cheesecake cups are the perfect way to celebrate strawberry season. Next, try my cheesecake cups with fresh berries and my no-bake strawberry gelatin pie.
Recipe Highlights
- No bake: These no-bake cheesecake cups require no oven time. Just assemble and chill.
- Individual servings: Individual strawberry cheesecake cups are perfect for portion control, sharing, and bake sales.
- Quick prep: Comes together in under 30 minutes, plus chill time.
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Ingredients
- Heavy whipping cream: We're making homemade whipped cream (don't worry, it takes just 4 minutes).
- Powdered sugar: Sweetens both the whipped cream and cheesecake mixture without grittiness.
- Pure vanilla extract: Adds vanilla flavor to the whipped cream.
- Cream cheese: Use full-fat and let it soften to room temperature for a creamy cheesecake filling.
- Graham cracker crumbs: Crushed graham crackers form the no-bake graham cracker crust. You can use a food processor or a rolling pin to crush graham crackers into fine crumbs for the crust, or you can buy graham cracker crumbs in the baking aisle.
- Butter: Add the melted butter to the crumbs to add flavor and give the crust a crumbly texture.
- Seedless strawberry jam: This creates the strawberry layer and mimics a quick strawberry sauce. You could also use homemade strawberry sauce.
- Fresh strawberries (optional): Garnish with fresh strawberry slices just before serving.
See the recipe card for quantities.
Instructions
WHIPPED CREAM: Add the heavy whipping cream, ¼ cup powdered sugar, and vanilla extract to a chilled large mixing bowl. Using an electric mixer with chilled beaters, beat the heavy cream mixture for about 4 minutes or until stiff peaks form, gradually increasing the speed from low to medium-high. (If you beat the cream for too long, it will turn into butter)
Tip: A cold bowl and beaters help the whipped cream come together quickly.
CREAM CHEESE: In a second large mixing bowl, beat the softened cream cheese and ¼ cup powdered sugar with the electric mixer until it is combined and completely smooth.
COMBINE: Reserve one rounded cup of whipped cream, setting it to the side for later. Mix the remaining whipped cream into the cream cheese mixture on low speed until combined.
CRUST: In a small bowl, mix the graham cracker crumbs and melted butter. It will have a thick and crumbly, sand-like texture.
ASSEMBLE: Evenly divide the crust, cheesecake filling, and strawberry jam among six 9-ounce dessert cups. Do not pack the crust too firmly. Top each cheesecake cup with a large swirl of the reserved whipped cream.
CHILL: Chill for 20 minutes or until ready to serve.
Tip: Build each layer across all cups as you go to keep portions even. If your jam is thick, you can warm it for 20 to 30 seconds in the microwave in a microwave-safe bowl to make it easier to spread.
GARNISH: Just before serving, garnish with strawberry slices (optional).
Substitutions
- Heavy whipping cream: Use store-bought whipped topping like Cool Whip if you need a shortcut. If using frozen Cool Whip, be sure to defrost it in the refrigerator for 4 hours before using.
- Graham cracker crumbs: Substitute with crushed vanilla wafers or shortbread cookies.
Equipment
For this recipe, mixing bowls and a hand mixer (or a stand mixer) are a must. You can whip heavy cream by hand, but it takes a whole lotta elbow grease. I also recommend a silicone spatula for scraping the sides of the bowl.
For the cups, I use 6 9-oz Clear Plastic Cups. You could also split the dessert into 12 smaller cups, such as 4-ounce Mason jars.
Behind the Recipe
I love easy no bake recipes for spring and summer gatherings when it's too warm to turn on the oven. These easy strawberry cheesecake cups are a hit with my family.
My top tip is do not pack the crust. A hard crust makes scooping difficult once chilled as the butter solidifies.
Also, add strawberries last. Fresh fruit should go on just before serving to keep the strawberries from weeping.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Six 9-ounce cups or make mini versions with twelve 4-ounce plastic cups or Mason jars.
Definitely. Just let it cool before layering.
Yes, but the texture will be less rich.
📖 Recipe
Strawberry Cheesecake Dessert Cups
Video
Ingredients
- 1-½ cups heavy whipping cream
- ½ cup powdered sugar divided
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese softened to room temperature
- 1 cup graham cracker crumbs
- ¼ cup butter melted
- ¾ cup seedless strawberry jam
- sliced fresh strawberries optional for garnish
Instructions
- WHIPPED CREAM: Add the heavy whipping cream, ¼ cup powdered sugar, and vanilla extract to a chilled large mixing bowl. Using an electric mixer with chilled beaters, beat the heavy cream mixture for about 4 minutes or until stiff peaks form, gradually increasing the speed from low to medium-high.
- CREAM CHEESE: In a second large mixing bowl, beat the softened cream cheese and ¼ cup powdered sugar with the electric mixer until it is combined and completely smooth.
- COMBINE: Reserve one rounded cup of whipped cream, setting it to the side for later. Mix the remaining whipped cream into the cream cheese mixture on low speed until combined.
- CRUST: In a small bowl, mix the graham cracker crumbs and melted butter. It will have a crumbly, sand-like texture.
- ASSEMBLE: Evenly divide the crust, cheesecake filling, and strawberry jam among six 9-ounce dessert cups. Do not pack the crust too firmly. If your jam is thick, you can warm it for 20 to 30 seconds in the microwave in a microwave-safe bowl to make it easier to spread. Top each cheesecake cup with a large swirl of the reserved whipped cream.
- CHILL: Chill for 20 minutes or until ready to serve. Just before serving, garnish with strawberry slices (optional).
Notes
Nutrition
Related
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Kelsey Smith says
I hope you love my recipe as much as my family does! Let me know what you think in the comments.