Strawberry Cheesecake Cups

Ingredients

For the Crust

• 1 cup graham cracker crumbs
• 2 tablespoons melted butter
• 1 tablespoon sugar

For the Cheesecake Filling

• 225g cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream

For the Strawberry Topping

• 1 1/2 cups strawberries, chopped
• 1 tablespoon sugar
• 1 teaspoon lemon juice

Substitutions

• Replace melted butter with a dairy-free baking stick or coconut oil in the graham-cracker layer.

Instructions

Step 1: Prepare the Crust

Mix graham cracker crumbs, melted butter, and sugar until combined.

Step 3: Make the Filling

Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped cream.

Step 4: Assemble the Cups

Add graham crumbs to each cup, then add cheesecake filling and strawberry topping.

Step 6: Serve

Serve cold with extra strawberries on top.

Practical Notes

• Let the chopped strawberries sit with sugar and lemon for the full 10 minutes; the released juice is useful, but spoon it in deliberately so the graham layer is not flooded.
• Beat the cream-cheese mixture smooth before folding in the whipped cream, then fold gently to keep the filling airy.

Layering for the Best Texture

Keep the graham crumbs fairly dry and compact them only lightly. Spoon the strawberry topping on with control rather than pouring all of its released juice into the cup, which can soften the crumb layer.

Chill the assembled cups for at least an hour so the cream-cheese filling firms before serving, but add any extra berries or crunchy garnish as close to serving as possible.

How to Store Leftovers

Keep Strawberry Cheesecake Cups refrigerated in a covered container and use within 3 to 4 days. Add fresh fruit or crunchy toppings close to serving when possible so they keep their texture.

Serving Ideas

• Fresh berries or sliced fruit
• Small dessert cookies
• A brunch or party dessert spread

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.