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Strawberry Cheesecake Cups

Strawberry Cheesecake Cups

Single-serving strawberry-topped cheesecake cups are a perfect bite-sized dessert. MORE+LESS-

2

packages (8-oz) low-fat cream cheese

3

cups fresh strawberries, quartered

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  • 1

    Preheat the oven to 350°F.

  • 2

    In the bowl of a stand mixer, beat together the cream cheese and eggs until well combined. Add the sugar, vanilla and salt and mix well to combine (about 1-2 minutes).

  • 3

    Line 16 muffin pan cups with paper liners. Place 1 vanilla wafer into each liner.

  • 4

    Divide the batter evenly among the 16 cups, filling about 3/4 cup full.

  • 5

    Meanwhile combine the strawberries and 1 tablespoon of sugar. Mix well. Store in the fridge until ready to serve (at least 1 hour).

  • 6

    Bake for 20-25 minutes, until set. Remove from the oven and let cool completely before serving.

  • 7

    Serve topped with strawberries.

No nutrition information available for this recipe

More About This Recipe

  • When my son was a baby, we were at a party and cheesecake was served. I gave him a nibble, and next thing I knew, he was practically begging for more.The boy loves his cheesecake.So, when my son’s kindergarten graduation was nearing, I knew the perfect dessert to serve for the special occasion: strawberry cheesecake.But a full, big cheesecake in June isn’t quite what I wanted. I grew up on New York cheesecake, a dense, rich, to-die-for confection that is thick and heavy. But that’s not the only kind of cheesecake. Some is more like airy silkiness. That’s what I wanted to serve for his celebration.Strawberry Cheesecake Cups are the perfect answer. They have a light texture (not dense like New York cheesecake, although I love New York cheesecake), and are perfectly portioned into single servings. Then, you top them with macerated strawberries. It’s so pretty, and the flavor is incredible.Making these is a cinch too.You start with a vanilla wafer cookie. That’s the crust. Worried it’ll be too stiff? Don’t be. Once it bakes up, the hard cookie is rendered completely soft and blissful. Anyway, then you mix up the batter. Let the whisk aerate it a bit (that’s why you beat it for 1-2 minutes at the end!) and then divide it between the muffin liners lined with the vanilla wafers. Bake for a mere 20 minutes or so, and it’s practically ready … just needing to cool.Top with the strawberries just before serving.
  • Seems like special times call for special treats. Here are a few that will light up the celebration.

No-Bake Strawberry Cheesecake Cups

Happy Friday — I hope you’ve had a lovely week! Christmas is less than a week away, and I have a party to attend this weekend, so I am faced with the eternal question: what to bring to a holiday potluck dinner? I am leaning towards something savory, but sweet things seem to be crowd-pleasers around the holidays. Perhaps these cheesecake cups I have for you today?

Mini canning jars are not just for jams and jellies anymore! I introduce to you: No-Bake Strawberry Cheesecake Cups. Simple dessert idea? Check. Delicious? Double Check!

Graham crackers are processed with butter and a touch of sugar to form the crispy crust of these individual-sized desserts, topped with a fluffy no-bake cheesecake filling and a light berry layer.

Sweet and decadent, with a bit of fresh fruits mixed in to make it seem a little bit less sinful, this is my ideal dessert. Also perfect for the holidays too! Make-ahead then take a batch to a party, or serve them on a festive platter for dessert on New Year’s Eve.

The fresh, juicy strawberries are totally the icing on the (cheese)cake, especially this time of the year when pumpkins, pecans, and chocolate reign supreme. I haven’t had strawberries in months and after taking a bite, I thought “whoaaaa…I miss that taste!” Granted, strawberries are not in season this time of the year, but a sprinkle of sugar helps sweeten them up. If you can’t get your hands on any, then feel free to use a dollop of strawberry preserves on top.

Your sweet tooth will definitely be satisfied!

This has been a busy week and I’m ready to kick back and relax this weekend. I’m looking forward to catch up on some of my favorite TV shows and a snooze, in that order. Hope you are having a great day!


Why You’ll Love this Dessert?

  • No-Bake Dessert: I know we need more of No-Bake Dessert in our life. right? No-bake Desserts are way easier and they are a lot more fun. Especially on days when you are running out on time, No Bake Desserts like this will be a joyful treat.
  • Make-Ahead Dessert: It goes without saying that this Strawberry Cheesecake cups is a make-ahead dessert that can easily be kept in the refrigerator and can be enjoyed when the guests come home.
  • Best Summer Dessert: During the Summer days when the Strawberries are fresh, a dessert like this would be an amazing treat.


Vanilla Cheesecake Cups with Strawberry Sauce


Take your Nilla wafers and pulse in a blender until a fine crumb is made.

Mix with the melted butter and press into a lined cupcake tin.

Put the softened cream cheese & sugar into your mixer and mix until combined. Add the milk, heavy cream, sour cream, vanilla, and flour in and mix on low until fully incorporated. Add the eggs, one at a time, and mix just until combined. Don’t over-mix after the eggs are added!

Place the batter into the cupcake tins.

Bake in a preheated oven. Bake at 350 until the centers are just set, or about 20-25 minutes. Remove from oven and chill for several hours, or overnight.

To make strawberry sauce, hull and wash berries. Pulse in a food processor with sugar and vanilla until a sauce is formed. Spoon onto chilled cheesecake cups and garnish with a fresh strawberry.


42 Comments

Do I use salted or unsalted pretzels for the crust?
I am looking forward to preparing this for Father’s Day.
My husband’s all time favorite fruit!

Hi Barb! You can use either salted or unsalted pretzels. We recommend salted for a sweet/salty combination in the crust. Let us know if you end up trying it!

Do I have to strain the seeds from the berries?

Hi Caroline! I recommend it, yes. (See step 3.) However feel free to skip that step if desired.

Thanks so much for the quick reply. Can hardly wait to make this pie!!

Could you make this into a no bake blueberry cheesecake? If so, how?

Hi Abby, We haven’t tested this recipe with different berries, but you could certainly give it a try. Puree the blueberries, then reduce the puree on the stove. If you try it, let us know how it goes!

Hi Sally,
This recipe sounds so yummy, and I will be making it, soon. Soon, as in when I go pick some strawberries at the strawberry patch.
I was curious, can I use blueberries in the place of the strawberries. I think it would be delicious if it’s possible. Just wondering.
Thank you so much for all your great recipes. Have a fantastic summer.

Hi Glenda! I haven’t tested this with other berries or fruits, but I can’t see any issue with it as long as you use 1/2 cup of reduced puree in the cheesecake filling. Let us know what you try!

Thank you, Sally
That was my thought, also. I will let you know when I try the blueberries, but I can’t wait to try the strawberries. They have spring/summer written all over them.
Again, thank you.

Hi Sally, would any part of this recipe work with dried strawberries? Thank you!

Hi Brooklyn, maybe freeze-dried strawberry powder, but I haven’t tested it. Let me know if you do!

Thank you for the quick reply!

I’m wondering the same – would freeze dried strawberries, pulverized to a crumb, work so please, share an update if you try it! Thanks!

Hi Sally! I’d love to add this to my DIY wedding dessert buffet next month. I’m planning to make all the desserts by myself so this no-bake recipe will be very helpful. However, I want to make it into smaller batches. What alternative pan size or serving suggestion would you recommend?

Hi Kyra! How about individual servings like our no-bake cheesecake jars? You can use the crust (no need to bake if using jars) and filling from this recipe.

Hi Sally,
First of all, big fan! Love seeing your emails pop up in my inbox! I was wondering if you tried cooking strawberries whole and then straining and reducing? I know it’s an extra step, I was told in culinary school that when you purée any fruit with small seeds it releases a bitter flavor from the seed into your final product. Any thoughts?? I can’t wait to make this for my mum, her favorite ice cream is the Ben & Jerry Strawberry CheeseCake so this is going to taste like Heaven to her!!

Hi Valerie! Thank you so much for subscribing! You know, I didn’t try cooking/straining/pureeing the strawberries in that order but I’m sure that would work just fine. Let us know if you try it though!

HI Sally, Do you think it would work to layer in a small mason jar alternating crust and filling? Does the crust have to be baked?

Hi Therese! Absolutely. And you could definitely skip baking the crust if you do it that way.

Oh gosh, strawberries are my favorite and when I saw this recipe, I immediately texted my friend. We’re going to go strawberry picking tomorrow. Can’t wait to try this, thank you!

I was wondering if I could do an all graham cracker crust instead of using pretzels.

Hi Maya, definitely! You can follow this graham cracker crust recipe instead.

Delicious! I made the pie day before yesterday and served it last night. Everyone loved it. We liked that it wasn’t too sweet and the taste of my freshly picked strawberries really dominated. As always, your instructions are outstanding. My crust was a bit more crumbly than I thought it should have been – not sure why – I weighed all the ingredients. Also, I didn’t make the whipped cream topping since I didn’t want to be whipping it while I had guests. I used the refrigerated canned stuff. I know it’s not as good, but it worked. Questions- how far in advance can I make whipped cream? I will definitely make this again and experiment with other fruit. Thank you!

Hi Mary Ann we’re so glad you enjoyed this recipe! Whipped cream can be made ahead and chilled in the refrigerator for up to 24 hours.

I made the pie yesterday and served it today. It was good, but the crust was crumbly and did not hold together well it seemed to need more butter. The filling was good, but could have been a touch sweeter. Maybe my strawberries weren’t sweet enough?
Nice pie, but I would tweak the crust and filling if I make it again. Thank you!

Absolutely delicious. First time I made strawberry cream cheese pie, taste like mousse. I made 2 kinds one for my husband on Keto diet with almond flour crust and monk fruit sweetener. The other for rest of my family, following your recipe. Both came out perfect and will be gone within 2 days. Hardest part was waiting to be chilled overnight. Will make this again.

I love all of your recipes! Thanks for sharing! By chance can you freeze this pie after made? TIA

Hi Stephanie! Absolutely. Thaw it in the refrigerator and serve cold.

Oh my, this recipe is so easy and fun to make. I am 70 years young, have been baking most of my life, but recently my son said, your baking has become so much better, hmmmmm. I find it’s the little things that make my baking better. Room temperature, keep it cold, toast the nuts. Thank you so much for all the wonderful notes and making it fun to bake and eat.

I made this for a belated Mother’s Day celebration. Everyone loved it, light and creamy. The pretzels in the crust added a perfect compliment to the sweet filling. There was a few slices left over which I took to work–they were thrilled. A perfect dessert–Thank you!

BLAND and NOT worth all the effort. At all. Ends up tasting like a 5-minute pie made with cool whip, even with Philly brand cream cheese, fresh cream and sweet local strawberries. And, yes, I made it EXACTLY as written, no additions or substitutions, even when I knew better (lemon juice).

While this might not be a “baked” cheesecake, it sure puts you through a lot of steps and takes just as long but you end up with poor results. Read the recipe and you’ll see you have to bake and cool the crust, and cook down the berries and wait for the puree to cool before you can even mix the filling. So there are MANY steps, it messes up a lot of bowls and tools, and after all that work turns out almost tasteless — in fact, the only thing that actually had flavor was the crust and the fresh sliced berries on top! It did not taste like cheesecake whatsoever, which I actually anticipated since there is no lemon juice or sour cream to add twang, and it has the soft texture of a faux cream pie when refrigerated. We ended up freezing it after the first slice just to save it, and added lemon juice to the strawberries on top. So if you are determined to make it anyway, be ready to be disappointed, and then still have to wash a knife, cutting board, cookpot, sieve, blender, bowl for cream plus mixer whisk, bowl for cream cheese mixture plus mixer beaters, and all the spatulas and measuring cups and spoons.

WASTE OF TIME and NOT RECOMMENDED! Just make a REAL cheesecake and be done with it.

Thank you for your feedback! It’s always helpful as I test new recipes.

Hi, this looks delicious and I’d love to make it. Is there a gluten free option for the crust, or do you have a different gluten free crust recipe that pairs well with the filling?
Thanks for this recipe!

Hi Elaine! We haven’t tried it ourselves, but you can try using gluten-free pretzels and gluten-free graham crackers to create the same crust. Or, the crust from our Chocolate Coconut Almond Tart is naturally gluten-free and would be delicious here as well. If you give either a try, we’d love to know how it turns out for you.