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Three glass cups filled with layered No-Bake Strawberry Dessert Cups, topped with fresh sliced strawberries and a mint leaf.

No-Bake Strawberry Cheesecake Dessert Cups

This effortless dessert features a buttery graham cracker crust, a cloud-like cream cheese filling, and a bright, juicy strawberry topping. It's a perfectly balanced symphony of textures and fresh flavors that requires no oven, making it an ideal treat for any occasion.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups finely crushed graham cracker crumbs from about 10-12 full sheets
  • 6 tablespoons unsalted butter, melted
  • ½ cup plus 4 tablespoons granulated sugar, divided
  • ½ cup powdered sugar
  • 1 cup cold heavy whipping cream
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon fresh lemon juice

Equipment

  • Serving glasses or jars (8)
  • Food processor or a large zip-top bag and rolling pin
  • Electric hand mixer or a stand mixer with paddle and whisk attachments
  • Large mixing bowl (for filling)
  • Medium mixing bowl (for crust)
  • Small mixing bowl (for strawberries)
  • Rubber spatula
  • Measuring cups and spoons
  • Knife
  • Cutting board
  • Piping bag (optional, for assembly)

Method
 

  1. In a medium bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and the melted butter. Stir with a fork until the mixture resembles wet sand.
  2. Firmly press about 2-3 tablespoons of the crust mixture into the bottom of each of your 8 serving glasses or jars. Use the back of a spoon to create an even layer. Place the cups in the refrigerator to set while you prepare the filling.
  3. In a large bowl, use an electric mixer to beat the softened cream cheese and ½ cup of granulated sugar on medium speed until completely smooth and free of lumps, scraping down the sides of the bowl as needed.
  4. Beat in the powdered sugar and vanilla extract until just combined.
  5. In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to over-whip.
  6. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, add the remaining whipped cream and fold until evenly combined with no streaks.
  7. In another bowl, gently toss the sliced or diced strawberries with the remaining 2 tablespoons of granulated sugar and the fresh lemon juice. Let the mixture sit at room temperature for 15-20 minutes to macerate, allowing the berries to release their juices.
  8. Retrieve the cups from the refrigerator. Spoon or pipe the cheesecake filling evenly over the chilled crusts, filling each cup about two-thirds full.
  9. Top the cheesecake filling with the juicy strawberry mixture, including some of the syrup.
  10. Cover the dessert cups and refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set completely.

Notes

For best results, ensure your cream cheese is fully softened to room temperature to avoid a lumpy filling. Do not over-whip the cream; stop as soon as stiff peaks form. The 4-hour chilling time is crucial for the dessert to set properly. For variations, try using crushed shortbread cookies for the crust, adding lemon zest to the filling, or garnishing with fresh mint, toasted almonds, or a dollop of whipped cream before serving.