No Bake Strawberry Cheesecake Cups
No bake strawberry cheesecake cups feature berries, sweet cheesecake filling, and crumbly buttery graham cracker crust, making it a light and sweet dessert everyone will love.
If you love cheesecake, and you love fresh strawberries, you’re going to love this easy no bake dessert. No-bake desserts are some of my favorites, like this no-bake cherry cheesecake dessert, these no-bake pumpkin cheesecake cups, and these peaches and cream parfaits.
Why You’ll Love This Recipe
- This is a quick and easy recipe to put together.
- It’s the perfect easy dessert for summertime.
- Who doesn’t love cheesecake and fresh berries?
- In just 20 minutes you will have the perfect dessert to take to a party or get-together!
- These mini cheesecakes are so easy to serve at parties or for a special occasion.
Every year during strawberry season, we love to go to the strawberry patch and pick berries. Some years, we’ve grown our own strawberries, and other years we have to get them from friends and family. But no matter where they come from, we love making all the strawberry recipes!
Homemade strawberry sauce, strawberry pie, strawberry jam, strawberry cream cheese danish, strawberry donuts, and strawberry galette are just a few of our favorite recipes for the spring and summer months.
This no bake strawberry cheesecake parfait recipe is the perfect summertime treat. It’s an ideal dessert for the 4th of July or Memorial Day. It’s a great way to get all the flavor of classic cheesecake in the form of individual desserts. These are great for serving at parties because they’re already in little individual cups, ready to serve to guests.
No Bake Strawberry Cheesecake Tips
- These can be made a day ahead, but they are best if assembled the same day you plan to serve them. The fresh strawberry layer tastes the best when it’s fresh. If you want to make them in advance, I would make the individual layers and store them separately, and then assemble a few hours before serving.
- These no bake cheesecake cups can be served immediately, but they are best refrigerated for at least 2 hours.
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Equipment Needed
- Small dessert cups or jars
- Food processor (optional)
- Cutting board
- Knife
- Electric mixer
- Spatula
- Bowl
- Spoon
- Measuring spoons and cups
Ingredients
Find the full list of ingredients, amounts, and instructions in the printable recipe card at the bottom of this post.
- Strawberries: This recipe calls for fresh strawberries. You may substitute other fresh fruit in place of strawberries.
- Graham Cracker Crumbs: You’ll need about 8 full sheets of graham crackers.
- Butter: Unsalted butter, melted.
- Sugar: Light brown sugar and powdered sugar are used.
- Heavy Cream: You’ll need heavy cream, or heavy whipping cream.
- Cream Cheese: Full-fat cream cheese will make the cheesecake layer extra creamy.
- Sour Cream: This is part of the cheesecake layer.
- Vanilla Extract: You can use store-bought, or homemade vanilla extract.
How to Make No Bake Strawberry Cheesecake Cups
1. Slice the strawberries. Set aside.
2. In a food processor add the graham crackers. Pulse on medium speed for up to 30 seconds to 1 minute or until you have a fine consistency.
3. To the food processor add the butter, sugar, vanilla, and salt. Pulse on medium speed for up to 1 minute or until you have a coarse consistency. Set aside.
4. In a large bowl add the heavy cream. With an electric mixer mix on medium speed for 2 to 3 minutes or until you have stiff peaks. Set aside.
5. In another large bowl add the powdered sugar, room temperature cream cheese, sour cream, vanilla extract, and salt. Mix on medium speed with the electric mixer for 3 minutes. (no need to clean off the beaters)
6. To the cream cheese mixture add the whipped cream.
7. With a spatula gently fold the whipped cream into the cream cheese mixture until there are not any streaks. Set aside.
8. To the jars add ¼ cup of cheesecake layer. Top with ⅛ cup of graham crackers. Top with strawberries. Repeat one more time.
9. This easy dessert can be enjoyed immediately but is best refrigerated for at least 2 hours.
How to Store
You can keep the leftovers covered in the fridge for up to 3 days. Please note that the longer they sit in the fridge the graham crackers will get softer.
Frequently Asked Questions
Can this no-bake strawberry cheesecake cups recipe be made in advance?
While you can make these mini cheesecakes ahead of time, I would make each layer and then store individually in airtight containers until ready to assemble. Then assemble a few hours before serving, and refrigerate. Or, you can also assemble the whole thing and refrigerate up to a day in advance.
What does folding in mean?
Folding in means to gently mix by scraping the sides of the bowl with a spoon or spatula and coming up. You will also gently take the spoon or spatula down the middle and come back up. You will repeat this until the ingredients are combined. The ultimate goal is to go slowly so you don’t remove any air from the whipped topping.
Can I substitute other fresh fruit for the strawberries?
Yes, feel free to use a different type of fruit in place of the strawberries! You could try blueberries or raspberries for these parfaits.
What if I don’t have a food processor?
If you don’t have a food processor, you can also just crush up the graham crackers in a plastic zipper bag, and mix all the ingredients together in a bowl.
More Easy Dessert Recipes
- No-Bake Cherry Cheesecake Dessert
- Easy Cherry Crumble
- Mini Cherry Cheesecakes Recipe
- Peaches and Cream Parfaits
- Strawberry Shortcake From Scratch
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
No Bake Strawberry Cheesecake Cups
Ingredients
- 1 cup strawberries sliced
Graham Cracker Crust
- 1 cup graham cracker crumbs 8 full sheets
- 1/2 cup unsalted butter melted
- 3 tablespoons packed light brown sugar
- 1/2 teaspoon vanilla
- 1/8 teaspoon coarse kosher salt
Cheesecake Filling
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 8 ounces full-fat cream cheese softened
- 2 tablespoons full-fat sour cream
- ½ teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt
Instructions
- Slice the strawberries. Set aside.
- In a food processor add the graham crackers and pulse on medium speed for up to 30 seconds to 1 minute or until you have a fine consistency.
- To the food processor add the butter, sugar, vanilla, and salt. Pulse on medium speed for up to 1 minute or until you have a coarse consistency. Set aside.
- In a large bowl add the heavy whipping cream. Mix with an electric mixer mix on medium speed for 2 to 3 minutes or until you have stiff peaks. Set aside.
- In another large bowl add the powdered sugar, cream cheese, sour cream, vanilla extract, and salt. Mix on medium speed with the electric mixer for 3 minutes.
- To the cream cheese mixture add the whipped cream.
- With a spatula gently fold the whipped cream into the cream cheese mixture until there are not any streaks. Set aside.
- To the jars add ¼ cup of cheesecake mixture. Top with ⅛ cup of graham crackers. Top with strawberries. Repeat one more time.
- This can be enjoyed immediately but is best refrigerated for at least 2 hours.