No-Bake Strawberry Cheesecake Cups with Graham Cracker Crust

These no-bake strawberry cheesecake cups are creamy, indulgent, and layered with a buttery graham cracker crust and bright strawberry topping. They make an easy summer dessert that looks impressive but takes less than 30 minutes to prepare (plus chilling time).

Cheesecake cups with a graham cracker base, creamy filling, strawberry topping, and whipped cream, each topped with a sliced strawberry.

The filling combines whipped cream and cream cheese for a light yet velvety texture. Each cup is finished with a layer of seedless strawberry jam and an optional fresh strawberry slice for garnish, giving you the classic strawberry cheesecake flavor in single servings.

If you love strawberry desserts or need a quick, no-bake option for a party, these cheesecake cups fit the bill. They’re ideal for potlucks, picnics, or any warm-weather gathering where you don’t want to heat the oven.

Recipe Highlights

No bake: No oven required—just assemble and chill.
Individual servings: Perfect for portion control, sharing, or bake sales.
Quick prep: Ready in about 25 minutes of active time, plus refrigeration.

Ingredients

Heavy whipping cream: To make homemade whipped cream (about 4 minutes).
Powdered sugar: Sweetens the whipped cream and cheesecake filling without a grainy texture.
Pure vanilla extract: Adds a warm vanilla note.
Cream cheese: Full-fat, softened to room temperature for the smoothest filling.
Graham cracker crumbs: Forms the no-bake crust. Crush in a food processor or with a rolling pin.
Butter: Melted and mixed with the crumbs to bind the crust.
Seedless strawberry jam: Provides a simple, spreadable strawberry layer; you can also use a cooled homemade strawberry sauce.
Fresh strawberries (optional): Sliced for garnish just before serving.

See the recipe card below for exact quantities.

Instructions

Electric beaters with stiff whipped cream peaks above a glass bowl.

WHIPPED CREAM: Chill a large bowl and beaters. Add the heavy cream, 1/4 cup powdered sugar, and vanilla extract to the bowl. Using an electric mixer, beat on low to medium-high until stiff peaks form, about 4 minutes. Stop before the cream overwhips.

Tip: A cold bowl and chilled beaters help the cream whip faster and hold structure.

Cream cheese mixture whipped in a mixing bowl after beating with an electric mixer.

CREAM CHEESE: In a second bowl, beat the softened cream cheese with 1/4 cup powdered sugar until smooth and lump-free.

Whipped cheesecake filling in a large mixing bowl with electric beaters resting inside.

COMBINE: Reserve one rounded cup of the whipped cream for topping. Fold the remaining whipped cream into the cream cheese mixture on low speed until evenly combined and fluffy.

Thick crumble of crushed graham cracker and butter mixture in a glass bowl.

CRUST: Stir the graham cracker crumbs and melted butter together until the mixture resembles coarse sand. Divide evenly among cups; do not press too firmly so the crust remains scoopable after chilling.

Hands holding a cup layered with graham cracker crust, cheesecake filling, and strawberry jam.

ASSEMBLE: Divide the crust, cheesecake filling, and strawberry jam evenly among six 9-ounce dessert cups. Spread the jam layer gently—if it’s thick, warm it 20–30 seconds in a microwave-safe bowl to loosen it. Top each cup with a large swirl of the reserved whipped cream.

Hands holding a finished cheesecake cup topped with whipped cream. Other cups with whipped topping are in the background.

CHILL: Refrigerate for at least 20 minutes before serving to let the layers set.

Tip: Build each layer across all cups as you go to keep portions even. Add strawberry slices only just before serving to prevent them from releasing juices into the dessert.

A spoon lifting a bite of strawberry cheesecake from a cup, showing layers of cream, jam, and sliced strawberry.

GARNISH: Garnish with fresh strawberry slices just before serving, if desired.

Substitutions

Heavy whipping cream: Use thawed Cool Whip for a shortcut—defrost in the refrigerator before folding it in.
Graham cracker crumbs: Swap crushed vanilla wafers or shortbread cookies for a different flavor and texture.

Equipment

Basic tools include mixing bowls and a hand mixer or stand mixer. A silicone spatula helps scrape the bowl. Use 9-ounce clear cups for six servings, or divide into twelve 4-ounce cups for smaller portions.

Behind the Recipe

I rely on no-bake desserts when the weather gets warm and I don’t want to heat the kitchen. These strawberry cheesecake cups are a family favorite because they’re quick to pull together and travel well.

My best tip: don’t pack the crust. A loosely filled crust is much easier to scoop once chilled. Also, add fresh strawberries last so they stay bright and don’t weep into the filling.

Kelsey Smith holding a strawberry cheesecake cup.

Did you make this recipe? Please leave a rating and review to share your experience and help others decide.

FAQ

What size dessert cups should I use?

Six 9-ounce cups are ideal; for smaller portions, use twelve 4-ounce cups or small jars.

Can I use homemade strawberry sauce instead of jam?

Yes—just cool the sauce before layering so it doesn’t soak into the filling immediately.

Can I use low-fat cream cheese?

You can, but the texture will be less rich and slightly less creamy.

📖 Recipe

Strawberry cheesecake cups with graham cracker crust, cream filling, strawberry jam, and whipped topping with a strawberry slice.

Strawberry Cheesecake Dessert Cups

No-bake strawberry cheesecake cups made with whipped cream, cream cheese, graham cracker crust, and jam for a sweet, single-serve treat.

Recipe by: Kelsey Smith

Prep time: 25

Refrigeration time : 20

Total time: 45

Servings: 6 dessert cups

Ingredients

1-½ cups heavy whipping cream
½ cup powdered sugar divided
1 teaspoon pure vanilla extract
8 oz cream cheese softened to room temperature
1 cup graham cracker crumbs
¼ cup butter melted
¾ cup seedless strawberry jam
sliced fresh strawberries optional for garnish

Instructions

WHIPPED CREAM: Chill a large mixing bowl and beaters. Combine heavy whipping cream, 1/4 cup powdered sugar, and vanilla. Beat until stiff peaks form, about 4 minutes.
CREAM CHEESE: In a separate bowl, beat softened cream cheese with 1/4 cup powdered sugar until smooth and lump-free.
COMBINE: Reserve one rounded cup of whipped cream for topping. Fold the remaining whipped cream into the cream cheese mixture until light and even.
CRUST: Mix graham cracker crumbs with melted butter until crumbly and sand-like. Divide between cups without packing down firmly.
ASSEMBLE: Layer crust, cheesecake filling, and strawberry jam in each cup. Warm jam briefly if too thick to spread easily. Top with reserved whipped cream.
CHILL: Refrigerate for at least 20 minutes. Garnish with fresh strawberries just before serving.

Notes

Storage: For best texture, assemble no more than 24 hours ahead. Store covered in the refrigerator for 3–4 days, but add jam and fresh garnish just before serving to avoid sogginess.