No Bake Strawberry Cheesecake Cups

5 from 1 vote

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.

Prep Time20

Total Time20

Course: Dessert

Cuisine: American

Servings:

Calories: 561kcal

Author: Joy Kincaid

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.

Notes

If you don't have a food processor, you can just add the graham crackers to a plastic zipper bag, and crush the graham crackers with a rolling pin. Then add all the crust ingredients to a bowl and mix.

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