If You’ve Got Strawberries, You Need to Try This
Alright, so here’s the deal: I’ve made these No-Bake Strawberry Cheesecake Cups more times than I can count, and every single time, someone insists I give them the recipe. They’re the kind of treat that’s fancy enough for company but simple enough to whip up on a lazy Sunday (or, in my case, a Tuesday evening when I forgot I promised dessert). True story: once I made these for a potluck, and my friend Joe ate three before telling anyone else there was dessert. That’s the kind of chaos these cups can cause. I mean, who can blame him?
Why You’ll Love This (I Swear, It’s Not Just Me)
I make these when I want something special but my oven’s already holding some questionable leftovers (don’t judge). My family goes absolutely bonkers for these, especially my sister, who claims they taste like summer in a cup. And look, there’s basically zero baking, so when it’s 32 degrees outside, I don’t have to turn my kitchen into a sauna. Not to mention, if you’ve ever ~tried~ to get a perfect cheesecake out of a springform pan, you know the struggle; these individual cups skip all that faff. (Though, if you’re a perfectionist, you might fuss over the layering. Not me, I just plop it in.)
What You’ll Need (But Don’t Sweat the Small Stuff)
- About 1 cup (give or take) graham cracker crumbs – sometimes I use digestive biscuits if I’m out. Grandma swore by the honey ones but, honestly, any brand works.
- 3 tablespoons butter, melted. Salted or unsalted? Who’s counting.
- 200g (roughly 7 oz) full-fat cream cheese (or mascarpone if you’re feeling fancy; I’ve even used Neufchâtel when it’s on sale)
- 1/2 cup powdered sugar – sometimes I do a bit less if the strawberries are super sweet
- 1 teaspoon vanilla extract (or a splash more if you like it real vanilla-y)
- 1 cup heavy/whipping cream (double cream, if you’re in the UK – or you can use a non-dairy whipped topping in a pinch)
- 1 1/2 cups fresh strawberries, chopped (frozen works too, but defrost first. I once used raspberries and nobody complained)
- Optional: zest of half a lemon, for a little zing
How To Throw It Together (Mostly Painlessly)
- Get your crumbs sorted. Mix graham cracker crumbs with melted butter in a bowl. It’ll look like wet sand. Press a spoonful into the bottom of each cup or jar – I use whatever’s clean at the moment, shot glasses included. (This is usually when I sneak a taste. Don’t judge.)
- Make the creamy part. In a bowl, beat the cream cheese, powdered sugar, and vanilla until it’s smooth and a bit fluffy. I use an electric mixer but you can totally muscle it with a whisk if you’re feeling strong. Add lemon zest here if you’re using it.
- Whip the cream until stiff peaks form. (This is the arm workout nobody asked for.) Fold it gently into your cream cheese mixture. Don’t overthink the folding – just until it’s mostly mixed, some streaks are fine.
- Layer up. Spoon or pipe the cheesecake filling over the crust. If it’s messy, just call it ‘rustic’. Top with your chopped strawberries. I’ve sometimes added a drizzle of strawberry sauce or, on wild days, some chocolate chips.
- Chill in the fridge for at least 1-2 hours – though honestly, I’ve eaten them straight away and they’re still delish. But, they do firm up nicely if you wait. Up to you.
Notes I’ve Learned (Usually the Hard Way)
- If you overbeat the cream cheese, it gets a bit too runny. Actually, I find it works better if you let the cream cheese sit out for 20 minutes first.
- Don’t stress about perfect layers. It’s all going to end up in the same place anyway.
- I once tried adding extra sugar to the strawberries – big mistake, too soupy.
Variations I’ve Tried (And One That Flopped)
- Swapped in blueberries or peaches instead of strawberries. Both totally work, though the peach version disappeared faster.
- Crushed up Biscoff cookies for the base one time – wow, just wow.
- Tried making it ‘healthy’ with Greek yogurt instead of cream cheese. Not bad, but not quite cheesecake (my kids noticed, so, lesson learned).
What If I Don’t Have The Right Gear?
Honestly, you don’t need anything fancy. I use old jam jars, ramekins, whatever’s handy. If you don’t have an electric mixer, a sturdy whisk and some elbow grease will do. Or just bribe a kid to help (worked for me!).
How To Store (If You Actually Have Leftovers)
Stick the cups in the fridge, covered. They’ll keep for about 2 days, probably longer, but honestly, in my house it never lasts more than a day! If you make them ahead, wait to add the berries until just before serving – they can get a bit sad and soggy otherwise.
How I Like to Serve These
I usually top them with extra berries and a sprinkle of crushed biscuits. At family gatherings, my cousin insists on adding a tiny sprig of mint, which looks posh, but I just like them as is. Sometimes we eat them straight form the fridge while watching reruns – it’s kind of become a tradition.
What I’ve Learned (A Few Hard Knocks)
- Don’t rush the chilling time. I once served them after just 20 minutes and they were more like strawberry soup – still tasty, but you get what I mean.
- Get all your ingredients out before starting. I always forget something (usually the butter) and have to dash back to the fridge mid-mix.
Questions Folks Have Actually Asked Me
- Can I use frozen strawberries? Yep! Just make sure they’re defrosted and drained a bit. Otherwise you’ll get a watery mess.
- What if I don’t have cream cheese? Mascarpone or even a thick Greek yogurt works. It’s not exactly the same, but still tasty. Someone once told me they used ricotta – I haven’t tried it, but I’d say why not?
- Can I make these vegan? Probably! I’ve seen recipes using cashew cream and coconut cream, though I haven’t tried it myself. If you do, let me know how it goes. (Try this vegan cheesecake recipe for inspo!)
- Any tips for making it in advance? For sure, just don’t add the strawberries until right before serving. Otherwise, the berries go a bit sad and soggy. Not the end of the world though.
- Where do you get cute jars? Total game-changer: I reuse old jam jars or even those little glass yogurt containers (the Oui by Yoplait ones). Cheeky and eco-friendly, right?
So, there you have it. A summery, no-bake treat that’s more forgiving than my gran was about my messy kitchen. If you want to geek out more about cheesecakes, Sally’s Baking Addiction has a fab deep dive, though hers are a bit fancier than mine. Anyway, go on, give these a try – if you manage to have leftovers, I’ll be impressed!
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 4 whole strawberries, for garnish
Instructions
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1In a small bowl, combine graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
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2Divide the crumb mixture evenly among 4 serving cups and press down gently to form the crust.
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3In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
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4In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
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5Spoon or pipe the cheesecake filling over the crust in each cup. Top with diced strawberries.
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6Garnish each cup with a whole strawberry. Chill for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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