No Bake Strawberry Cheesecake Cups
Ingredients
Crust
- 1 cup Graham Cracker Crumbs certified gluten free if necessary
- 3 tbsp. 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 tbsp. Powdered Sugar
- 2 tbsp. Sour Cream room temperature
- ½ tsp. Pure Vanilla Extract
Strawberry Layer
- ¾ cup Strawberry Jam
Whipped Cream
- ½ cup Heavy Whipping Cream cold
- 1 ½ tbsp. Powdered Sugar
- ½ tsp. Pure Vanilla Extract
Toppings
- 6 Strawberries optional, sliced
- 2 tbsp. 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.