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Strawberry Crunch Cheesecake Cups
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Strawberry Crunch Cheesecake Cups

Strawberry Crunch Cheesecake Cups are a fun, individual-sized dessert that packs all the flavor of a traditional cheesecake with an exciting, crunchy twist. These no-bake treats feature a smooth, creamy cheesecake filling topped with a sweet, strawberry-flavored crunch that will delight your taste buds. The layers of velvety cheesecake, fresh strawberries, and buttery graham cracker crust come together in the perfect bite-sized portion, making them perfect for parties, picnics, or just satisfying your sweet tooth. With minimal prep time and no baking required, these cheesecake cups are both easy and elegant
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6
Course: Dessert
Calories: 300
Ingredients Method Notes

Ingredients
  

  • For the Cheesecake Filling:
  • 8 oz cream cheese softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 1 tbsp lemon juice optional, for extra tang
  • For the Strawberry Crunch Topping:
  • 1 box strawberry-flavored Jell-O 3 oz
  • 1 cup graham cracker crumbs
  • ¼ cup sugar
  • 1 stick ½ cup unsalted butter, melted
  • For the Crust:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 2 tbsp sugar

Method
 

  1. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Spoon about 2 tablespoons of the mixture into the bottom of each serving cup and press it down firmly with the back of a spoon. Set aside.
  2. In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, ensuring it’s well combined and fluffy. If you want a little tang, add the lemon juice and mix.
  3. In another bowl, combine the strawberry Jell-O powder, graham cracker crumbs, sugar, and melted butter. Mix until everything is well combined, creating a crumbly, sticky topping.
  4. Spoon the cheesecake filling over the prepared crust in each cup, filling them about halfway. Top with the strawberry crunch topping, pressing it lightly to help it stick. Add a few fresh strawberry slices or a dollop of whipped cream on top for extra decoration.
  5. Refrigerate the cheesecake cups for at least 2 hours to allow them to set properly. Serve chilled for the best texture and flavor.

Notes

  • Refrigeration: Keep the cheesecake cups refrigerated for up to 3 days.
  • Freezing: These cups can be frozen for up to 1 month. To serve, let them thaw in the fridge for a few hours before eating.
Make-Ahead: Prepare the cups a day in advance and store them in the fridge for a convenient and easy dessert.