Description
These Mini Strawberry Cheesecake Cups taste like classic strawberry cheesecake in the cutest single-serve form. I layer a buttery graham cracker crust, a light and creamy no-bake cheesecake filling, and a bright strawberry topping that feels fresh and joyful. They’re perfect for parties, baby showers, brunch, or whenever you want an easy dessert that looks impressive. Make them ahead, chill, and serve straight from the fridge for the dreamiest texture.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of salt
- 16 oz (450 g) cream cheese, softened
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional)
- 1 cup heavy cream, cold
- 2 cups fresh strawberries, chopped
- 2–3 tbsp granulated sugar (to taste)
- 1 tbsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (optional, for thickening)
- Fresh strawberry slices or mint (optional, for topping)
Instructions
- Line a 12-cup muffin tin with paper liners or set out 12 small dessert cups.
- Make the crust: mix graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Spoon into cups and press down firmly with the bottom of a glass. Chill while you make the filling.
- Make the filling: beat softened cream cheese until completely smooth. Add powdered sugar, vanilla, and lemon juice (if using) and beat until silky.
- In a separate bowl, whip cold heavy cream to soft peaks. Fold the whipped cream gently into the cream cheese mixture to keep it light and airy.
- Spoon or pipe the filling over the crusts, smoothing the tops. Chill for at least 2 hours (or overnight for best texture).
- Make the strawberry topping: combine chopped strawberries, sugar, and lemon juice in a small saucepan. Warm over medium heat until the berries release juices and soften, 5–8 minutes. For a thicker topping, stir in a cornstarch slurry (cornstarch mixed with water) and cook 30–60 seconds until glossy.
- Cool the topping completely, then spoon it over the chilled cheesecake cups.
- Serve cold. Keep leftovers covered in the fridge.
Notes
Kitchen tips: I always soften the cream cheese fully so the filling stays smooth with no lumps. I whip the cream separately and fold it in gently for a lighter, mousse-like texture. I let the strawberry topping cool completely before adding it so it doesn’t melt the filling. Make-ahead: I make the crust and filling up to 24 hours in advance, then add the topping a few hours before serving. Storage: keep covered in the fridge for up to 3 days. Freezing: freeze the cups without the strawberry topping for up to 1 month, thaw overnight in the fridge, then top with fresh strawberries.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg