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Creamy Strawberry Crunch Cheesecake Cups

creamy strawberry crunch cheesecake cups - featured image
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These no-bake cheesecake cups combine a crunchy graham cracker crust with a silky smooth strawberry cheesecake filling topped with fresh strawberries and granola for a quick, easy, and crowd-pleasing dessert.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream (240ml), chilled
  • 2 tablespoons lemon juice
  • 1 cup fresh strawberries, diced
  • 2 tablespoons granola or crushed toasted almonds
  • 1 tablespoon honey or maple syrup (optional)

Instructions

  1. Prepare the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until crumbs are evenly coated and mixture resembles wet sand. Add more butter if too dry.
  2. Assemble the Crust in Cups: Spoon about 2 tablespoons of crust mixture into each dessert cup. Press down gently to form an even base. Refrigerate for about 10 minutes to set.
  3. Make the Cheesecake Filling: Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes.
  4. Whip the Cream: In a separate chilled bowl, whip heavy cream until soft peaks form.
  5. Fold the Cream into the Cream Cheese: Gently fold whipped cream into cream cheese mixture to preserve airy texture.
  6. Layer the Filling: Spoon or pipe the cheesecake filling over the chilled crust in each cup, smoothing the surface.
  7. Prepare the Strawberry Crunch Topping: Toss diced strawberries with honey (optional) and sprinkle granola or crushed almonds on top.
  8. Top and Chill: Spoon strawberry mixture evenly over each cheesecake cup. Cover and refrigerate for at least 2 hours or overnight before serving.

Notes

Use room temperature cream cheese to avoid lumps. Chill bowl and beaters before whipping cream for better results. Fold whipped cream gently to keep mixture airy. Press crust firmly but not too hard. Refrigerate cheesecake cups for at least 2 hours or overnight for best texture. To keep crust crunchy, chill crust before adding filling or bake crust briefly at 350°F for 5 minutes and cool before assembling. For dairy-free or gluten-free versions, substitute ingredients as suggested.

Nutrition

Keywords: cheesecake cups, strawberry dessert, no-bake cheesecake, easy dessert, creamy cheesecake, crunchy crust, summer dessert

Find it online: https://breezybake.com/creamy-strawberry-crunch-cheesecake-cups-recipe-easy-homemade-dessert-idea/