Strawberry Cheesecake Cups

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These no-bake cheesecake cups layer a buttery graham cracker crust with creamy cheesecake filling and fresh strawberry topping — all in individual portions that require zero oven time.

They’re the perfect make-ahead Valentine’s dessert when you want something elegant but don’t want to fuss with a full cheesecake.

Why You’ll Love It

  • No baking required
  • Individual portions — no slicing needed
  • Make up to 2 days ahead
  • Light and creamy texture
  • Fresh strawberry flavor
  • Easy to transport in containers

Ingredients

For the crust:

  • 1 1/2 cups (150g) graham cracker crumbs (about 10 full sheets)
  • 3 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted

For the cheesecake filling:

  • 16 oz (two 8-oz blocks) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream

For the strawberry topping:

  • 2 cups fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • Optional: whole strawberries or mint leaves for garnish

Steps

Make the crust:

  1. Crush the graham crackers. Pulse crackers in a food processor until fine crumbs form, or place in a zip-top bag and crush with a rolling pin.
  2. Mix crust ingredients. Combine graham cracker crumbs, sugar, and melted butter in a bowl — stir until mixture resembles wet sand.
  3. Press into cups. Divide mixture evenly among 8-10 clear dessert cups or glasses (8 oz capacity) — press firmly into the bottom using the back of a spoon or a small measuring cup.
  4. Chill crusts. Refrigerate cups while you make the filling, at least 15 minutes.

Make the cheesecake filling:

  1. Beat the cream cheese. Using a hand mixer or stand mixer, beat softened cream cheese until completely smooth with no lumps, about 2 minutes.
  2. Add sugar and vanilla. Mix in powdered sugar and vanilla on low speed until combined, scraping down the sides as needed.
  3. Whip the cream separately. In a clean bowl, beat heavy cream until stiff peaks form — this takes 2-3 minutes with a hand mixer.
  4. Fold cream into cheesecake. Gently fold whipped cream into the cream cheese mixture in two additions — use a spatula and fold until just combined to keep the filling light and airy.
  5. Fill the cups. Spoon or pipe cheesecake filling over the chilled crusts, filling each cup about 3/4 full — smooth the tops with the back of a spoon.
  6. Refrigerate. Cover cups and chill for at least 4 hours or overnight to let the filling set.

Make the strawberry topping:

  1. Macerate the strawberries. Toss diced strawberries with sugar and lemon juice in a bowl — let sit for 15-30 minutes until juicy.
  2. Top the cups. Just before serving, spoon strawberry mixture over each cheesecake cup.
  3. Garnish. Add a whole strawberry or mint leaf on top if desired.

Helpful Tips and Substitutions

Softened cream cheese is essential. Leave it out for at least 1 hour, or microwave for 15-20 seconds — lumpy cream cheese won’t smooth out.

Use full-fat cream cheese. Reduced-fat versions don’t set properly and can make the filling watery.

Swap the crust. Oreo cookie crumbs (skip the added sugar) or vanilla wafer crumbs work great as alternatives.

Make it pink. Add 2-3 tablespoons of strawberry puree or jam to the cheesecake filling and a drop of pink food coloring for a pink-tinted version.

Use frozen strawberries. Thaw and drain frozen strawberries if fresh aren’t available — they’ll be softer but still taste great.

Add a strawberry sauce layer. Blend half the macerated strawberries until smooth for a sauce layer between the filling and fresh topping.

Mason jars are perfect. Half-pint mason jars make these portable and giftable — add a lid for transport.

Serving Ideas

Arrange cups on a tiered serving tray for a Valentine’s dessert display.

Drizzle chocolate sauce over the top for a chocolate-strawberry combination.

Serve alongside champagne or sparkling wine for a romantic dinner finale.

Add a small sugar cookie heart as a garnish sticking out of the top.

Pipe extra whipped cream rosettes on top just before serving for added elegance.

Make-Ahead and Storage

Assembled cups (without strawberry topping): Refrigerate covered for up to 2 days — add strawberry topping just before serving.

Crusts only: Press crusts into cups and refrigerate for up to 3 days before filling.

Strawberry topping: Make up to 24 hours ahead and store separately in the refrigerator.

Freezing: Freeze filled cups (without topping) for up to 1 month — thaw in the refrigerator overnight and add fresh strawberries before serving.

Leftovers: Store in the refrigerator for up to 4 days — the crust may soften slightly but will still taste delicious.

Effortless Elegance in Every Cup

Strawberry cheesecake cups deliver everything you want from a cheesecake without the water bath, cracking, or slicing drama.

The no-bake filling is silky smooth, and the fresh strawberries add brightness that cuts through the richness.

Make them ahead, pull them from the fridge, and enjoy a stress-free Valentine’s dessert.

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