These Strawberry Cheesecake Cups are the perfect balance of creamy, sweet, and tangy flavors in one adorable, individually-portioned dessert. They capture all the deliciousness of a traditional cheesecake but without the fuss of a springform pan or water bath. The vibrant red strawberry topping creates a beautiful contrast against the smooth, velvety cheesecake filling.
I love serving these at dinner parties or family gatherings because they can be made ahead of time, and everyone gets their own perfect portion. The combination of buttery graham cracker crust, rich cream cheese filling, and fresh strawberry topping is simply irresistible!
Why You’ll Love This
- No baking required – perfect for hot summer days when you don’t want to turn on the oven
- Individual portions make serving easy and elegant
- Can be prepared up to 24 hours in advance
- Customizable with different fruit toppings or crust options
- Perfect balance of creamy, sweet, and tangy flavors
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ cup Greek yogurt or sour cream
- 1 tsp vanilla extract
- 1 ½ cups whipped cream (or Cool Whip)
- 2 cups fresh strawberries, chopped
- ¼ cup granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (for thickening, optional)
- 1 cup crushed graham crackers
- ¼ cup melted butter
- 2 tbsp brown sugar
- Whipped cream
- Extra strawberries
- Drizzle of strawberry sauce
Instructions
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat. Cook for 5-7 minutes, stirring occasionally, until strawberries break down. (Optional) Add cornstarch slurry and simmer until thickened. Let cool completely.
- Mix crushed graham crackers, melted butter, and brown sugar in a bowl. Set aside.
- Beat cream cheese and powdered sugar until smooth. Mix in Greek yogurt and vanilla extract. Gently fold in whipped cream until fluffy.
- Add a layer of graham cracker crumbs to a cup. Spoon in cheesecake filling, then add strawberry topping. Repeat layers if desired. Top with whipped cream, fresh strawberries, and extra graham crumbs.
- Let chill in the fridge for at least 30 minutes before serving.
Tips & Variations
- For a lighter version, substitute Neufchâtel cheese for regular cream cheese and use light whipped topping instead of heavy cream.
- Try different fruit toppings like blueberries, raspberries, or peaches for variety.
- Add a tablespoon of lemon zest to the cheesecake filling for a citrusy twist.
- For a gluten-free option, use gluten-free graham crackers or cookies for the crust.
- If you prefer a firmer filling, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of hot water to the cream cheese mixture.
- Make mini versions in shot glasses for bite-sized desserts at parties.
Serving Suggestions
These Strawberry Cheesecake Cups are perfect on their own, but you can elevate them even further with a few simple additions. Try serving with a small dollop of whipped cream on top, a sprinkle of crushed graham crackers for extra texture, or a drizzle of white chocolate for added decadence.
For a complete dessert spread, pair these cups with chocolate-dipped strawberries and a selection of coffee or tea. They’re also lovely alongside a glass of sparkling wine or dessert wine for special occasions.
Notes
- Store covered in the refrigerator for up to 3 days.
- The strawberry topping can be made up to 5 days ahead and stored separately.
- For the best texture, remove from refrigerator about 10 minutes before serving.
- If your cream cheese isn’t soft enough, you may end up with lumps in your filling – ensure it’s at room temperature before mixing.
FAQs
Can I freeze these cheesecake cups?
Yes, you can freeze them without the strawberry topping for up to 1 month. Thaw overnight in the refrigerator and add the topping before serving.
Can I use frozen strawberries for the topping?
Absolutely! Thaw and drain them first, then proceed with the recipe as written. You may need to cook the topping a bit longer to achieve the right consistency.
What can I substitute for graham crackers?
Digestive biscuits, vanilla wafers, or gingersnaps all make excellent alternatives for the crust.
Why is my cheesecake filling too runny?
This could happen if the heavy cream wasn’t whipped to stiff peaks or if the cream cheese was too warm. Make sure to whip the cream properly and chill the mixture if it seems too soft.
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