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A quick and delightful no-bake dessert featuring a buttery graham cracker crust, silky cream cheese filling whipped with heavy cream, topped with fresh strawberries glazed with lemon and honey.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs, finely crushed
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon lemon juice
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Combine graham cracker crumbs, granulated sugar, and melted butter until evenly coated and crumbly.
  2. Firmly press the crumb mixture into six cups, smooth the tops, and refrigerate for 10 minutes to set the crust.
  3. Let cream cheese come to room temperature until softened.
  4. Whisk the softened cream cheese with powdered sugar until silky smooth, about 1–2 minutes.
  5. In a separate bowl, whip the heavy cream with vanilla extract until stiff, glossy peaks form, about 2–3 minutes.
  6. Gently fold the whipped cream into the cream cheese mixture until fully combined and light.
  7. Spoon the cheesecake filling evenly over the chilled crusts, smooth the surfaces, and refrigerate for at least 2 hours or overnight to set.
  8. Hull and slice the strawberries.
  9. Toss the sliced strawberries with lemon juice and honey until shiny and syrupy, about 1 minute.
  10. Spoon the strawberry mixture over each chilled cheesecake cup, allowing some juices to drizzle down the sides.

Notes

For gluten-free, replace graham cracker crumbs with gluten-free cookie crumbs or almond flour., For dairy-free option, substitute cream cheese with plant-based cream cheese and use whipped coconut cream instead of heavy cream., Sugar-free versions can use natural sweeteners like stevia or erythritol., Add cocoa powder to the filling or drizzle melted chocolate on top for a chocolate twist., Swap strawberries with blueberries, raspberries, or a berry medley for flavor variation., Add chopped nuts to the crust for extra texture., Add fresh lemon or orange zest to the filling for citrus brightness., A pinch of cinnamon or nutmeg can be added for warm spice notes., Store covered in the refrigerator up to 3 days or freeze in airtight containers up to 2 months. Thaw overnight in the fridge before serving.

Nutrition

Find it online: https://margorecipes.com/easy-no-bake-strawberry-cheesecake-cups-with-creamy-bliss/