Irresistible Strawberry Cheesecake Dessert Cups in 20 Minutes

You know what makes my heart skip a beat? Those little strawberry cheesecake dessert cups I whip up every Valentine’s Day. There’s just something magical about individual desserts, they’re cute, they’re personal, and let’s be honest, no one has to share! I stumbled upon this recipe years ago when I needed a last-minute sweet for a Galentine’s potluck, and now it’s my go-to for any occasion that calls for something special.

What I love most (besides how ridiculously easy they are to make) is how pretty they look in those clear cups. Layers of buttery graham cracker crumbs, creamy cheesecake filling, and juicy strawberries topped with a glossy jam drizzle, it’s like edible Valentine’s Day confetti! The best part? No oven required. Just 20 minutes of hands-on time, a couple hours to chill, and you’ve got dessert that’ll make everyone feel loved.

Why You’ll Love These Strawberry Cheesecake Dessert Cups

Let me count the ways these little cups of joy will steal your heart (and probably your diet resolutions):

• No-bake magic: My kitchen stays cool while I whip up something impressive, perfect for summer or when you just can’t face turning on the oven.
• Built-in portion control: No more fighting over who got the bigger slice, each cup is its own perfect little world of strawberry cheesecake goodness.
• Crowd-pleaser: I’ve yet to meet someone who doesn’t go crazy for these. Kids, grandparents, picky eaters, they all come back for seconds.
• Make-ahead dream: These actually taste better after chilling, so you can be the relaxed host who prepared dessert yesterday.
• Endless customization: Swap strawberries for whatever fruit is in season or add chocolate chips, the recipe is your playground!

Irresistible Strawberry Cheesecake Dessert Cups in 20 Minutes

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Delightful strawberry cheesecake dessert cups, perfect for Valentine’s Day or any sweet occasion. These individual treats are easy to make and full of flavor.

• Author: EditorVictoria
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 1/2 cups graham cracker crumbs
• 1/4 cup melted butter
• 8 oz cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 cup fresh strawberries, sliced
• 2 tbsp strawberry jam

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Instructions

1. Mix graham cracker crumbs with melted butter. Press 2 tbsp into each dessert cup.
2. Beat cream cheese, sugar, and vanilla until smooth.
3. Whip heavy cream until stiff peaks form. Fold into cream cheese mixture.
4. Spoon filling over crust in each cup.
5. Top with sliced strawberries and a drizzle of jam.
6. Chill for at least 2 hours before serving.

Notes

• Use room temperature cream cheese for smoother mixing.
• Can substitute other berries or fruits.
• Make ahead – desserts keep well refrigerated for 24 hours.

Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 22g
• Saturated Fat: 13g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 65mg

Ingredients for Strawberry Cheesecake Dessert Cups

Gathering these simple ingredients is the first step to dessert heaven, and trust me, using the right stuff makes all the difference:

• 1 1/2 cups graham cracker crumbs, measure them packed, like you mean it! I use a whole sleeve of crackers crushed fine, but store-bought crumbs work too.
• 1/4 cup melted butter, the good salted kind that makes the crust irresistible.
• 8 oz cream cheese, softened to room temperature (leave it out for 30 minutes, no cheating with the microwave!).
• 1/4 cup sugar, granulated works best for that perfect sweetness balance.
• 1 tsp vanilla extract, real vanilla, please! The imitation stuff just won’t do.
• 1 cup heavy cream, cold straight from the fridge whips up fluffiest.
• 1 cup fresh strawberries, sliced thin (about 10 medium berries). Splurge on ripe, red ones!
• 2 tbsp strawberry jam, warmed slightly so it drizzles like edible jewelry.

Equipment You’ll Need

Don’t worry, you probably have everything already! Here’s what I grab from my kitchen:

• Medium mixing bowl (for those glorious crumbs)
• Electric mixer (a whisk and strong arm work too)
• 6 cute dessert cups or glasses
• Spatula (for scraping every last bit of filling)
• Knife and cutting board (strawberry prep!)

How to Make Strawberry Cheesecake Dessert Cups

Okay, let’s get to the fun part, making these adorable little cups! I promise it’s easier than it looks, and the results will make you feel like a pastry chef. Just follow these steps:

Preparing the Graham Cracker Crust

First, grab those crumbs and melted butter. Mix them together in a bowl until they look like wet sand, you want every crumb coated. Now here’s my trick: use the back of a spoon to press about 2 tablespoons firmly into each dessert cup. Really pack it down, this creates that perfect base that won’t crumble when you dig in later. I like to chill these for 10 minutes while I make the filling, it helps them set.

Making the Cheesecake Filling

This is where the magic happens! Beat the softened cream cheese with sugar and vanilla until it’s completely smooth, no lumps allowed! In another bowl, whip that cold heavy cream until stiff peaks form (tip: chill your mixing bowl first for best results). Now gently fold the whipped cream into the cream cheese mixture. Go slow, we want fluffy clouds, not deflated sadness! The mixture should be light but still hold its shape.

Assembling the Dessert Cups

Time to build our edible masterpieces! Spoon the creamy filling over your chilled crusts, leaving a little room at the top. Arrange those beautiful strawberry slices artfully (or just pile them on, both work!). Finally, warm the jam slightly and drizzle it over the top like edible ribbon. The finishing touch? Pop them in the fridge for at least 2 hours, I know it’s hard to wait, but this lets all the flavors meld beautifully.

Tips for Perfect Strawberry Cheesecake Dessert Cups

After making these dozens of times (okay, maybe hundreds, don’t judge!), I’ve learned a few tricks that take them from good to “oh-my-goodness-can-I-have-the-recipe” amazing:

• Patience with cream cheese: Seriously, let it soften naturally! Microwaving creates hot spots that make your filling lumpy. I set mine out when I start prepping other ingredients.
• Slice strawberries thin: About 1/4-inch thick lets them nestle beautifully into the creamy filling without making the cups top-heavy.
• Chill your bowl: For the whipped cream, pop your mixing bowl in the freezer for 10 minutes first. Cold bowl + cold cream = perfect peaks every time.
• Layer with love: Alternate strawberry slices pointing different directions for that gorgeous “I meant to do that” look.

Variations and Substitutions

Oh, the possibilities! These dessert cups are like a blank canvas for your sweetest cravings. Here are my favorite twists:

• Berry bonanza: Swap strawberries for raspberries, blueberries, or a mix! Blackberries make a gorgeous (and slightly tart) alternative.
• Gluten-free magic: Use gluten-free graham crackers or crushed gluten-free cookies for the crust, no one will know the difference.
• Lighter option: Try reduced-fat cream cheese and swap half the heavy cream with Greek yogurt (just whip it first).
• Chocolate lover’s dream: Mix cocoa powder into the crust or add chocolate shavings between layers.
• Seasonal spins: In fall, try spiced apple slices with caramel drizzle instead of strawberries!

The best part? You can mix and match these ideas to create your own signature version! If you enjoy these kinds of layered desserts, you might also like our Love Letter Cheesecake Bars recipe.

Serving and Storing Strawberry Cheesecake Dessert Cups

Here’s how I make sure these little beauties shine when it’s time to serve! I love using clear glasses so everyone can admire those perfect layers, it’s like dessert jewelry. The secret? That mandatory 2-hour chill time (though overnight is even better). They’ll keep happily in the fridge for up to 3 days, just cover lightly with plastic wrap. Pro tip: Add fresh strawberry slices right before serving for that “just-made” look!

Nutritional Information

Just so you know what you’re indulging in (no judgment here!), each strawberry cheesecake dessert cup clocks in at about 320 calories. Keep in mind these numbers are estimates, they’ll vary slightly depending on your exact ingredients. Each serving has 22g fat (13g saturated), 28g carbs, and 4g protein. The strawberries add a nice 1g fiber boost too! Remember, homemade means you control what goes in, unlike store-bought desserts packed with mystery ingredients. For more homemade inspiration, check out Family Tastes.

Frequently Asked Questions

I get asked about these strawberry cheesecake dessert cups all the time! Here are the questions that pop up most often with my tried-and-true answers:

Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw them completely first and pat them dry with paper towels, that extra moisture can make your dessert cups soggy. I actually keep a bag of frozen berries just for last-minute dessert emergencies!

How long will these keep in the refrigerator?
They’re happiest eaten within 2-3 days (as if they’d last that long!). The crust stays crispest on day one, but the flavors actually deepen overnight. Just cover them loosely with plastic wrap so they don’t pick up fridge smells. If you’re looking for other no-bake options, try our No-Bake Valentine’s Day Cheesecake Cups.

Can I make these vegan?
You bet! My friend swears by this vegan version: use coconut cream instead of heavy cream, vegan cream cheese, and maple syrup instead of sugar. The crust works great with vegan butter and gluten-free graham crackers. The jam is usually vegan already, just check the label! For another fruit-based treat, consider our Raspberry Thumbprint Cookies recipe.

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