Dessert Recipe

February 12, 2020

No Bake Strawberry Cheesecake Cups

How to Make the Best Cheesecake Cups:

Easy desserts are fan favorites. We love giving desserts to people, and there’s something seriously awesome about being able to give someone a beautiful dessert without baking.

No bake desserts are our favorite because there’s so little possibility of error. So, if you’re shy about baking but love dessert, this recipe is for you!

You’ll notice that this recipe calls for three different kinds of sugar, and we bet you’re asking yourself, do I really need three different sugars? The answer is definitely yes.

You need brown sugar to get a beautifully flavored crust. Granulated sugar is used to break down the cream cheese and get a perfectly silky smooth cheesecake filling. Finally, powdered sugar is used to thicken and set this dessert.

In addition to using the right sugar, having your ingredients at the right temperature is extremely important for this dessert to turn out perfectly. You need cold cream so that it can whip into stiff peaks. You also need room temperature cream cheese and sour cream so that they can easily blend into a creamy cheesecake filling.

In order to have the best dessert experience, you have to pair it with the right drink. These strawberry cheesecake cups and Klarbrunn’s Strawberry Guava Sparkling Water are a match made in heaven. They truly taste incredible together!

Be sure to buy Klarbrunn’s sparkling water at your local store!

How to Make a No Bake Graham Cracker Crust:

This crust is so simple! All you have to do is combine the graham cracker crumbs, brown sugar, and melted butter in a bowl. Next, spoon it into the containers and let it set in the fridge. There’s just enough butter in this recipe to hold the crust together once it’s been chilled.

Cheesecake Cups with Jam:

To keep this recipe simple, we’ve opted to use strawberry jam for the fruit layer. You could absolutely make your own strawberry puree if you like though. Just be sure that it’s thickened and not runny.

If you use store bought jam, we recommend using jam that has large chunks of strawberries in it. They add so much texture and incredible flavor!

How to Serve Cheesecake Cups:

Serve these delights in individual glass jars. We think it’s a really beautiful and fun way to present them.

If you serve them in glass jars, be sure to pipe the fillings in. If you don’t, the glass will smear and look messy. You can also serve this in opaque containers so that you don’t have to be careful when assembling them.

Gluten Free Cheesecake Cups:

This recipe is perfect for all of our gluten free friends! We tested it with both regular graham cracker crumbs and gluten free graham crackers crushed into crumbs. It turned out perfectly both ways and no other adaptations are needed.

If you don’t have gluten free graham crackers, you can also omit the crust to make this a naturally gluten free cheesecake dessert.

What You’ll Need:

While this recipe is easy to make, you do need a few tools. First, you need jars to serve them in. Second, you need either a stand mixer or a large mixing bowl with a handheld mixer. Third, we definitely recommend using a piping bag with this recipe.

Makes: 6 cheesecake cups

Prep time – 30 minutes, Rest time – 6 hours

Ingredients

Crust:

1 cup graham cracker crumbs (certified gluten free if necessary)

3 Tablespoons packed dark brown sugar

¼ cup unsalted butter (melted)

Cheesecake Filling:

½ cup heavy whipping cream (cold)

One block full-fat cream cheese (8 ounces, room temperature)

¼ cup granulated sugar

2 Tablespoons powdered sugar

2 Tablespoons sour cream (room temperature)

½ teaspoon pure vanilla extract

Strawberry Layer:

¾ cup strawberry jam

Whipped Cream:

½ cup heavy whipping cream (cold)

1 ½ Tablespoons powdered sugar

½ teaspoon pure vanilla extract

Toppings:

6 strawberries (optional, sliced)

2 Tablespoons dark chocolate (optional, roughly chopped)

Instructions

Crust:

In a medium bowl, mix the graham cracker crumbs (certified gluten free if necessary), melted butter, and dark brown sugar to make the crust. It should look crumbly.

Fill each cup with 1/6 of the crust (approximately 2 Tablespoons per cup).

Cheesecake Filling:

Using either a stand mixer with a whisk attachment, or a large bowl and a hand mixer, beat the heavy whipping cream on medium-high speed until it has fully thickened and holds stiff peaks (approximately 4 minutes). Scrape the whipped cream into a small bowl and place in the fridge while you make the rest of the filling.

In the bowl of your mixer, combine the cream cheese and granulated sugar. Mix on medium speed until it’s completely smooth (approximately 3 minutes).

Add in the sour cream, powdered sugar, and pure vanilla extract. Mix until just combined.

Add the whipped cream in, and using a rubber spatula, lightly fold the whipped cream into the cream cheese mixture. Don’t overmix! Stop as soon as it has combined so that you don’t lose the air that’s been incorporated into the whipped cream.

Spoon 1/6 of the mixture into each cup. If you want crisp layers visible from the side, it will look much neater if you pipe the filling into the jars.

Refrigerate for 4-6 hours, or preferably overnight.

Strawberry Topping:

After the cheesecake cups have set, spoon 2 Tablespoons strawberry jam into each jar.

Whipped Cream:

Using either a stand mixer with a whisk attachment, or a large bowl and a hand mixer, beat the heavy whipping cream on medium-high speed until it has fully thickened and holds stiff peaks (approximately 4 minutes). Add in the powdered sugar and pure vanilla extract, mix until just combined.

Place the whipped cream into a plastic bag, and cut off the tip to make a piping bag. Pipe the whipped cream onto the top of each cheesecake cup.

Top with strawberry slices and chopped dark chocolate if using.

Notes:

If you prefer a more savory and creamy dessert, you can double the cheesecake filling and halve the strawberry jam.

If you want to make this gluten free but don’t have certified gluten free graham crackers, you can omit the crust.

If you’re making this in clear jars and want beautiful distinct layers, it’s very important to pipe the cream cheese filling and whipped cream layers in (instead of spooning them in). If you spoon them in, they’ll look messy at the edges. If you don’t have a piping bag or don’t want to pipe the layers in, I recommend using an opaque container.

If you try this recipe, please let share with us on Instagram or Faceobook. We’d love to see your delights! Use #Klarbrunnfan

Be sure to pin this recipe for later!

The next time you’re looking for a no bake dessert recipe idea, try making these strawberry cheesecake cups!