Description
Craving a creamy, fruity dessert that’s easy to make and perfect for any occasion? Strawberry Cheesecake Cups are a no-bake delight, layering a buttery graham cracker crust, velvety cheesecake filling, and fresh strawberries in individual servings.
Ingredients
For the Crust
- Graham Cracker Crumbs (1 cup): Forms a sweet, crunchy base that mimics traditional cheesecake crust.
- Granulated Sugar (2 tablespoons): Sweetens the crust and binds it with the butter.
- Melted Butter (4 tablespoons): Holds the crumbs together, adding rich flavor and a firm texture.
For the Cheesecake Filling
- Cream Cheese (8 oz, softened): Provides the tangy, creamy foundation of the cheesecake layer.
- Sour Cream (¼ cup): Adds a slight tang and smooth texture to the filling.
- Powdered Sugar (⅓ cup): Sweetens the filling smoothly without graininess.
- Vanilla Extract (½ teaspoon): Enhances the filling with warm, subtle flavor.
- Heavy Whipping Cream (½ cup): Whips into a light, airy texture, making the filling fluffy.
For the Topping
- Fresh Strawberries (1 cup, diced): Brings juicy, sweet-tart flavor and vibrant color.
- Sugar (1 tablespoon, optional): Enhances strawberry sweetness and creates a light syrup if desired.
Substitutions and Variations
- Graham Cracker Crumbs: Swap for crushed digestive biscuits, vanilla wafers, or gluten-free graham crackers. Use crushed Oreos or Biscoff cookies for a twist.
- Granulated Sugar (Crust): Replace with brown sugar for a caramel note or omit for less sweetness.
- Butter: Use salted butter (reduce added salt elsewhere) or vegan butter for dairy-free.
- Cream Cheese: Swap for reduced-fat cream cheese or vegan cream cheese; full-fat yields the creamiest texture.
- Sour Cream: Substitute with Greek yogurt or crème fraîche for similar tang, or vegan sour cream.
- Powdered Sugar: Use granulated sugar, but blend longer to avoid graininess, or a sugar substitute like erythritol for low-sugar.
- Vanilla Extract: Replace with almond extract or lemon zest for a different flavor profile.
- Heavy Whipping Cream: Use coconut cream (chilled, solid part) for dairy-free; whipped topping like Cool Whip works but alters flavor.
- Strawberries: Swap for raspberries, blueberries, or mixed berries; use strawberry jam or compote if fresh berries aren’t available.
- Add-Ins: Drizzle with melted chocolate, sprinkle with crushed nuts, or add a layer of lemon curd for extra flair.
Pro Tip: Use full-fat cream cheese and cold heavy cream for the best texture. Dice strawberries finely for even distribution and easier eating.
Instructions
- Prepare the Crust:
- In a medium bowl, combine 1 cup graham cracker crumbs, 2 tablespoons granulated sugar, and 4 tablespoons melted butter.
- Stir until the mixture resembles wet sand and clumps together when pressed.
- Spoon about 2 tablespoons of the crust mixture into each of 6-8 serving cups (e.g., small glasses, mason jars, or dessert cups).
- Press gently with the back of a spoon or fingers to form an even layer.
- Tip: Use clear cups for a pretty layered look; don’t pack crust too tightly to keep it crumbly.
- Make the Cheesecake Filling:
- In a large bowl, beat 8 oz softened cream cheese with a hand mixer or stand mixer on medium speed until smooth, about 1-2 minutes.
- Add ¼ cup sour cream, ⅓ cup powdered sugar, and ½ teaspoon vanilla extract; beat until creamy and well combined, about 1 minute.
- Tip: Ensure cream cheese is at room temperature to avoid lumps; scrape the bowl as needed.
- Whip the Cream:
- In a separate clean, chilled bowl, whip ½ cup heavy whipping cream with a hand mixer on high speed until stiff peaks form, about 2-3 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and fluffy.
- Tip: Fold slowly to maintain the airy texture; don’t stir vigorously.
- Assemble the Cheesecake Layer:
- Spoon or pipe (using a piping bag or zip-top bag with a corner snipped) the cheesecake filling over the crust in each cup, dividing evenly (about ¼ cup per cup).
- Smooth the tops with a spoon or offset spatula for a neat appearance.
- Tip: Piping gives a polished look; tap cups gently to settle the filling.
- Prepare the Strawberry Topping:
- In a small bowl, toss 1 cup diced fresh strawberries with 1 tablespoon sugar (optional) to enhance sweetness and create a light syrup. Let sit for 5 minutes.
- Spoon the strawberries evenly over the cheesecake layer in each cup.
- Tip: Drain excess juice if strawberries are very watery to avoid sogging the filling.
- Chill and Serve:
- Cover the cups with plastic wrap or lids and refrigerate for at least 1 hour to set the filling and meld flavors.
- Serve chilled, garnished with extra strawberry slices or a mint sprig if desired (makes 6-8 servings).
- Tip: Chill up to 4 hours for firmer texture; serve within 24 hours for freshest strawberry flavor.
Cooking Tips:
- Room Temperature Cream Cheese: Soften cream cheese at room temperature for 30-60 minutes or microwave for 10-15 seconds to avoid lumps.
- Chill Whipping Bowl: Chill the bowl and beaters for the whipped cream to speed up whipping and ensure stiff peaks.
- Even Layers: Use a measuring spoon for crust and a scoop for filling to ensure consistent portions across cups.