No Bake Strawberry Cheesecake Cups
No Bake Strawberry Cheesecake Cups are rich, creamy, and bursting with strawberry flavor. These bite-sized treats are the perfect combination for summer parties, brunches, or just a sweet midday snack.
We love this recipe because it reminds us of warm afternoons spent in the kitchen with the scent of strawberries filling the air. It’s simple enough to make with kids, yet elegant enough to serve to guests. The no-bake crust comes together in minutes, and the creamy filling is so satisfying.
If you’re a fan of chilled, fruity treats, you might also enjoy our No Bake Banana Pudding Cheesecake, No Bake Strawberry Pretzel Pie, or No Bake Orange Creamsicle Cheesecake.
Table of contents
Why You’ll Love This Recipe
- No Oven Needed: Perfect for hot summer days when you want to keep things cool.
- Easy to Make: Simple ingredients and minimal prep make this recipe a breeze.
- Fresh Strawberry Flavor: Real strawberries in every bite!
- Cute and Portable: These mini cheesecakes are easy to serve and even easier to eat.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
The crust is made from finely ground graham crackers, rich cocoa powder, brown sugar, and melted butter for a chocolaty twist on the classic base. The filling features a luscious mix of whipped heavy cream, cream cheese, sour cream, and a fresh strawberry puree. For an added touch of elegance, we top these beauties with a drizzle of dark chocolate and strawberry slices.
Variations
- Use a different fruit: Swap strawberries for raspberries, blueberries, or mango for a fresh spin.
- Add a flavored extract: A hint of vanilla or almond extract can enhance the flavor profile.
- Make it gluten-free: Use gluten-free graham crackers for the crust.
- Add a crunch: Sprinkle crushed nuts or cookie crumbs on top for added texture.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Make the crust by combining graham cracker crumbs, cocoa powder, brown sugar, and melted butter. Press into muffin tins.
- Puree the strawberries with sugar in a food processor.
- Whip the heavy cream until stiff peaks form.
- Beat the cream cheese, sour cream, sugar, and lemon juice until smooth.
- Fold in the whipped cream and strawberry puree.
- Line each mold with sliced strawberries, then fill with the cheesecake mixture. Chill for at least 6 hours or overnight. Drizzle with melted chocolate before serving.
Expert Tips
- Use room temperature cream cheese for a smoother filling.
- Chill your mixing bowl before whipping the cream for the best results.
- Use a spoon or tamper to firmly press the crust into each mold.
- For clean removal, line muffin tins with cupcake liners or use a silicone pan.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes! These mini cheesecakes are perfect for prepping a day in advance and chilling overnight.
Stored in an airtight container, they will last up to 3 days in the refrigerator.
Absolutely. Freeze them on a tray, then transfer to a sealed container. Thaw in the fridge before serving.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No Bake Strawberry Cheesecake Cups
Equipment
- Food processor
- muffin pan
- large bowl
- Electric mixer
- medium bowl
Ingredients
- 18 graham crackers
- ½ cup melted butter
- ¼ cup cocoa powder
- 3 Tablespoons brown sugar
- 24 ounces fresh strawberries-divided
- 3 Tablespoons sugar
- 2 cup heavy cream
- 16 ounces cream cheese softened
- 1 cup sour cream
- ½ cup sugar
- ¼ cup dark chocolate chips
Instructions
- In a food processor, place the graham crackers and pulse until you get fine crumbs. Add the melted butter, cocoa powder and brown sugar and pulse to combine.
- Remove and press the crust into the base on a large muffin tin, adding about 1-2 Tbsp per base and pressing down firmly. Place the pan in the refrigerator to set while making the filling.
- In a food processor, place the 16 oz of strawberries and sugar and pulse until you get puree. Reserve about 8 oz of strawberries for later.
- In a large bowl, beat the heavy cream until you achieve stiff peaks.
- In a separate bowl, beat the cream cheese, sour cream, sugar and lemon juice until smooth and creamy. Fold in the heavy cream and the strawberry puree.
- To build each cheesecake, remove the stems and slice the remaining strawberries and place 4 slices per mold, facing outwards toward the edge.
- Fill the inside with the cheesecake filling until the muffin tin is full.
- Place the pan in the refrigerator and chill overnight (or minimum 6 hours).
- Melt the chocolate chips in a microwave safe container and drizzle over the tops of the cheesecakes.
- Store any leftovers in an airtight container for up to 3 days in the refrigerator.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
