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Creamy Strawberry Cheesecake Dessert Cups with Graham Cracker Base

Individual no-bake cheesecake cups with a buttery graham base, light cream cheese filling, and fresh macerated strawberry topping.
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Prep Time 20 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 Individual cups
Calories: 295
Ingredients Equipment Method

Ingredients
  

1 and 1/2 cups graham cracker crumbs, 3 tbsp sugar, 1/3 cup melted butter, pinch of salt (base)
2 x 8oz cream cheese (room temp), 3/4 cup sifted powdered sugar, 1 tsp vanilla, 1 tsp lemon zest, 1 tbsp lemon juice, 1 cup cold heavy cream (filling)
2 cups diced fresh strawberries, 3 tbsp sugar, 1 tsp lemon juice, 1/2 tsp vanilla (topping)
Halved fresh strawberries, mint leaves, crushed graham crumbs (garnish)

Equipment

  • 6-8 individual serving glasses or wide-mouth mason jars (8 to 10 oz capacity)
  • 1 hand mixer or stand mixer
  • 2 Mixing bowls
  • 1 rubber spatula
  • 1 piping bag or large zip-lock bag with corner snipped (optional for neater filling)

Method
 

Mix graham crumbs, sugar, salt, and butter. Press firmly into base of each serving glass. Refrigerate.
    Toss diced strawberries with sugar, lemon juice, and vanilla. Rest 20 to 30 minutes at room temperature. Refrigerate.
      Beat cream cheese 2 minutes until smooth. Add powdered sugar, vanilla, lemon zest, lemon juice. Beat 1 minute.
        Whip cold heavy cream to stiff peaks in a separate chilled bowl.
          Fold whipped cream into cream cheese mixture in three additions until light and no white streaks remain.
            Pipe or spoon filling over graham base in each glass to two-thirds full. Smooth surface. Refrigerate at least 3 hours.
              Just before serving, spoon macerated strawberries over each cup. Garnish with halved strawberry, mint leaf, and crushed graham crumbs.