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Strawberry No Bake Cheesecake

madewiththuy.com
These strawberry no-bake cheesecake cups feature a graham cracker crust, a tangy and velvety cream cheese filling, and topped off with a generous spoonful of vibrant strawberry jam.
Prep Time15 minutes
Total Time1 hour
Servings: 5 cheesecake cups

Equipment

  • 5 - 4 oz. glass cups
  • Mixing bowl
  • Electric hand or stand mixer

Ingredients

Graham Crust —

  • 75 g graham crackers (5 sheets) , ground into crumbs
  • 15 g light brown sugar
  • 2 tbsp unsalted butter , melted

Cheesecake Filling —

  • 180 ml heavy whipping cream , cold
  • 226 g (8 oz.) full-fat cream cheese
  • 30 g sour cream , cold
  • 40 g powdered sugar , sifted
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice

Strawberry Topping —

  • 165 g strawberry jam
  • 15 ml (1½ tbsp) lemon juice
  • 3-4 fresh strawberries , washed and sliced

Instructions

Strawberry Topping —

  • Add lemon juice to the bowl of strawberry jam. Stir until combined.

Graham Crust —

  • Place a mixing bowl and its beaters into the fridge for at least 30 minutes. This will be for the whipped cream later. Now, make the crust first.
  • Ground graham crackers and light brown sugar into crumbs. Pour the crumbs into a shallow bowl. Add melted butter and mix until combined. Spoon about 2 tablespoons of crumbs into each 4 oz glass. Tamp down onto the crumbs to form an even bottom layer. Place the glass cups onto a tray and chill in the fridge while making the cheesecake filling next.

Cheesecake Filling:

  • Remove the mixing bowl and beaters from the fridge. Pour in heavy whipping cream. Whisk until stiff peaks form, about 3-4 minutes. Set aside.
  • In another mixing bowl, add softened cream cheese and sour cream. Using an electric hand mixer, beat until creamy for about 2 minutes. Next, add powdered sugar, vanilla extract, and lemon juice. Whisk again until combined, ensuring there are no lumps. Using a rubber spatula, fold in the whipped cream. Spoon an even amount of cheesecake filling into each glass cup, leaving room for the strawberry jam topping.
  • Next, pour about 1.5 tbsp of strawberry jam onto the top of each glass cup (this will be the top layer). Cover the glass cups with plastic wrap and chill in the fridge for at least 6-8 hours. Slice strawberries and add them to the top of the jam in each glass cup before serving.
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