Description
These Mini Strawberry Cheesecake Cups are creamy, dreamy, and made for sharing. I layer a buttery biscuit crumb base with a light, fluffy no-bake cheesecake filling, then finish each cup with a bright strawberry topping kissed with lemon. They look beautiful in small jars, taste like a celebration, and feel wonderfully simple to make ahead for parties, family dinners, or cozy weekends at home.
Ingredients
- 1 1/2 cups (150 g) digestive biscuits or graham crackers, crushed
- 5 tablespoons (70 g) unsalted butter, melted
- 16 oz (450 g) full-fat cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream, cold
- 2 cups (300 g) fresh strawberries, chopped
- 3 tablespoons granulated sugar
- 1 tablespoon lemon juice
- Optional: 1 teaspoon lemon zest
- Optional: pinch of salt
- Extra strawberries for garnish
Instructions
- Make the crust: Mix the crushed biscuits with melted butter (and a pinch of salt if desired) until evenly coated.
- Build the base: Divide the crumb mixture between 8 small cups or jars and press firmly with the back of a spoon. Chill for 15 minutes.
- Whip the cream: In a cold bowl, whip the heavy cream to stiff peaks. Refrigerate while you prepare the filling.
- Mix the filling: Beat softened cream cheese, powdered sugar, and vanilla (plus lemon zest if using) until smooth and creamy, scraping the bowl as needed.
- Fold to fluff: Gently fold the whipped cream into the cream cheese mixture until light and airy.
- Fill the cups: Spoon or pipe the cheesecake filling over the chilled crust layer, smoothing the tops.
- Cook the topping: In a small saucepan, simmer chopped strawberries with granulated sugar and lemon juice for 5–7 minutes until glossy and slightly thickened. Cool completely.
- Top and chill: Spoon the cooled strawberry topping over each cup. Refrigerate at least 2 hours (or overnight) to set.
- Serve: Garnish with fresh strawberries and serve chilled.
Notes
Use full-fat cream cheese for the creamiest texture. Let the strawberry topping cool completely before adding it so the layers stay clean and pretty. Swap strawberries for raspberries or blueberries if you like. Store covered in the refrigerator for up to 3 days. For make-ahead ease, assemble the crust and filling a day ahead, then top with strawberries closer to serving.
- 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: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg