No Bake Cheesecake Cups With Strawberry Swirl
Individual no-bake cheesecake cups with a graham crumb base and a bright, jammy strawberry swirl—light, creamy, and perfect for spring entertaining without turning on the oven.
Equipment
- Small saucepan
- Medium Bowl
- Large mixing bowl
- Small bowl
- Hand mixer
- Rubber spatula
- Spoon
- Piping bag or zip-top bag (optional)
- Cups or small jars
Ingredients
For the crumb base
- 120 g graham cracker crumbs about 1 cup
- 55 g unsalted butter melted (4 Tbsp / 1/2 stick)
- 25 g brown sugar light or dark (about 2 Tbsp)
- fine salt pinch (optional)
For the strawberry swirl
- 200 g fresh strawberries hulled and chopped (or frozen, thawed and drained; about 1 1/2 cups)
- 50 g granulated sugar about 1/4 cup
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 Tbsp cold water
- 1 Tbsp cold water for cornstarch slurry
For the no bake cheesecake filling
- 225 g full-fat cream cheese room temperature (8 oz)
- 60 g powdered sugar sifted (about 1/2 cup)
- 1 tsp vanilla extract pure
- 120 ml heavy whipping cream cold (1/2 cup)
- 1-2 tsp lemon zest optional
For topping and serving (optional)
- 4-6 fresh strawberries thinly sliced or halved, to garnish
- graham cracker crumbs extra, for sprinkling
Instructions
- Make the strawberry swirl: In a small saucepan, cook chopped strawberries, granulated sugar, and lemon juice over medium heat, stirring occasionally, until the berries release their juices and start to break down, about 5–7 minutes.
- Thicken the swirl: Stir cornstarch and cold water together until smooth. Lower heat to medium-low and slowly drizzle the slurry into the strawberries, stirring constantly. Cook 2–3 minutes more until glossy and thick enough to coat the back of a spoon.
- Cool completely: Transfer sauce to a shallow bowl and cool to room temperature, then chill in the refrigerator while you prepare the crumbs and filling.
- Prepare the graham crumb base: Crush graham crackers to fine crumbs (zip-top bag + rolling pin or food processor). Measure 120 g (about 1 cup) into a medium bowl.
- Combine crumbs: Stir in brown sugar and a pinch of salt (if using). Add melted butter and mix until evenly moistened and the crumbs hold together when squeezed.
- Portion into cups: Spoon 2–3 tablespoons crumb mixture into each cup/jar and press gently with the back of a spoon or a small glass. Refrigerate the cups on a tray while you make the filling.
- Whip the cream: In a clean, cold bowl, whip heavy cream with a hand mixer on medium-high to medium peaks (softly holding, tip slightly folding). Refrigerate until needed.
- Beat the cream cheese: In a separate large bowl, beat room-temperature cream cheese on medium 1–2 minutes until very smooth and fluffy, scraping the bowl as needed.
- Sweeten and flavor: Add powdered sugar and beat on low to incorporate, then beat on medium until smooth. Mix in vanilla and lemon zest (if using).
- Fold in whipped cream: Beat in about one-third of the whipped cream on low to loosen, then gently fold in the remaining whipped cream in two additions to keep the filling airy.
- Layer and swirl: Set chilled crumb-lined cups on a tray. Pipe or spoon about a 1-inch (2–3 cm) layer of filling over the crumbs. Add small dollops of cooled strawberry sauce (about 1–2 teaspoons per cup) and gently swirl with a toothpick/skewer or knife tip in a few slow figure-eight motions.
- Repeat layers (optional): For taller glasses, add another layer of filling and a small amount of sauce, swirling just the top. Leave room for garnish.
- Chill to set: Cover loosely and refrigerate at least 2 hours (or up to 24 hours) to firm the filling and help the crumb base hold together.
- Garnish and serve: Just before serving, top with sliced/halved strawberries and a pinch of extra crumbs. Serve cold for the cleanest layers.
Nutrition
Calories: 520kcalCarbohydrates: 46gProtein: 6gFat: 36gSaturated Fat: 21gCholesterol: 95mgSodium: 330mgPotassium: 210mgFiber: 2gSugar: 30gVitamin A: 900IUVitamin C: 35mgCalcium: 110mgIron: 1.6mg
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