Description
These No-Bake Strawberry Cheesecakes are creamy, fruity, and made with a buttery graham cracker crust. Perfect for spring and summer, they’re served in individual cups or jars—no oven required! Great for parties, picnics, or anytime you’re craving a quick and easy dessert.
Ingredients
For the crust:
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1 cup graham cracker crumbs
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2 tbsp granulated sugar
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4 tbsp unsalted butter, melted
For the cheesecake filling:
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8 oz cream cheese, softened
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream
For the strawberry topping:
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1 1/2 cups fresh strawberries, diced
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2 tbsp sugar
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1 tsp lemon juice
Instructions
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Make the crust:
In a small bowl, mix graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand. Spoon about 2 tablespoons into the bottom of each serving cup or jar. Press down gently to form the base. -
Make the cheesecake filling:
Beat the cream cheese, powdered sugar, and vanilla extract until smooth. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spoon or pipe the filling over the crusts, filling each cup about ¾ full. -
Prepare the strawberry topping:
In a small bowl, mix diced strawberries with sugar and lemon juice. Let sit for about 10 minutes to macerate and release juices. -
Assemble:
Spoon the strawberry topping over the cheesecake layer. Cover and chill for at least 2 hours before serving. -
Serve:
Serve chilled. Garnish with extra whipped cream or mint leaves if desired.
Notes
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These work great in mini mason jars, clear plastic cups, or shot glasses for parties.
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You can swap strawberries with blueberries, raspberries, or a mix of berries.
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Make ahead and store in the fridge for up to 3 days.