Strawberry Cheesecake Cups
Delightful no-bake strawberry cheesecake cups with a creamy filling and buttery graham cracker crust, perfect for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
Filling
- 8 ounces cream cheese, softened Ensure it's at room temperature
- 1 cup ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Topping
- 1 cup strawberries, sliced
- 2 tablespoons strawberry jam or glaze For coating the strawberries
Instructions
Preparation
- Ensure cream cheese is at room temperature for easier blending.
- Melt the unsalted butter and set aside to cool.
Crust
- In a mixing bowl, combine graham cracker crumbs with melted butter until well coated.
- Press the mixture firmly into the bottom of dessert cups to form a sturdy crust.
Filling
- Beat softened cream cheese on medium speed until smooth and creamy.
- Add ricotta cheese, powdered sugar, and vanilla extract, mixing until fully combined.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
Assembling
- Spoon or pipe the cheesecake filling into the prepared dessert cups.
- In a mixing bowl, combine sliced strawberries with strawberry jam or glaze and gently stir.
- Spoon the strawberry topping over each cheesecake cup.
Chill
- Cover and chill the assembled cups in the refrigerator for at least 2 hours before serving.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Avoid freezing after topping with strawberries to preserve texture.