Why You’ll Love This Recipe
These cheesecake cups are:
- No bake
- Super creamy
- Extra crunchy topping
- Easy for beginners
- Ready in under 30 minutes
- Great make-ahead dessert
- Perfect individual servings
- Kid & family friendly
Plus… that strawberry crunch topping?
Next level.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 6 tbsp melted butter
- 2 tbsp sugar
Cheesecake Filling
- 16 oz (450g) cream cheese (softened)
- 1 cup heavy whipping cream
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional for tang)
Strawberry Topping
- 1 can strawberry pie filling
OR - fresh strawberries + strawberry jam
Crunch Topping
- 15 golden sandwich cookies or vanilla cookies
- 3 tbsp melted butter
- 2 tbsp strawberry gelatin powder (for color & flavor)
Simple ingredients. Big flavor.
Prepare the Crust
Mix crumbs and butter
In a bowl combine:
- graham crumbs
- sugar
- melted butter
Mix until texture feels like wet sand.
When you press it together, it should hold shape.
Press into cups
Add 2–3 tablespoons into each cup.
Press firmly with spoon or glass.
Compact crust = better structure.
Place in fridge 10 minutes to firm up.
Cold crust = perfect base.
Make the Cheesecake Filling
Whip the cream
In one bowl whip heavy cream until stiff peaks form.
This step makes filling light and fluffy.
Don’t skip.
Whipped cream gives mousse-like texture.
Beat cream cheese
In another bowl beat:
- cream cheese
- powdered sugar
- vanilla
- lemon juice
Mix until smooth and silky.
No lumps.
Room temp cream cheese is key.
Fold together gently
Fold whipped cream into cream cheese mixture.
Don’t stir aggressively.
Gentle folding keeps it fluffy.
Texture should be:
- thick
- creamy
- airy
- spreadable
Taste it.
You’ll want to eat it already 😂
Assemble the Cheesecake Cups
Now the fun part.
Layer like this:
- Crust
- Cheesecake filling
- Strawberry topping
- Crunch crumble
Repeat if you want double layers.
Fill cups almost to top.
Look at those layers 😍
Make the Strawberry Crunch Topping
This is the magic.
Crush cookies
Place cookies in bag.
Crush into coarse crumbs.
Not powder.
You want texture.
Add butter and gelatin
Mix:
- crushed cookies
- melted butter
- strawberry gelatin powder
The gelatin adds:
- pink color
- strawberry flavor
- that classic crunch taste
Mix until crumbly.
Toast in pan for 2–3 minutes if you want extra crispiness (optional).
Let cool.
Add Final Crunch Layer
Sprinkle generously on top.
Don’t be shy.
More crunch = better texture.
Add extra strawberries or cherries if desired.
Now they look bakery-level.
Chill Before Serving
Refrigerate 1–2 hours.
This helps:
- set layers
- firm texture
- better flavor
- easier eating
Cold cheesecake tastes richer and creamier.
Worth the wait.
Texture Tips for Perfect Cups
Use full-fat cream cheese
Better richness
Whip cream properly
Light texture
Chill before serving
Sets perfectly
Don’t overmix
Keeps airy
Add plenty of crunch
Best part
Little details make big difference.
Flavor Variations
You can customize easily.
Oreo Crunch
Use chocolate cookies
Mango
Swap strawberry topping
Blueberry
Blueberry pie filling
Nutella
Add chocolate layer
Lemon
Add lemon curd topping
Same base → endless combos.
Serving Ideas
Serve:
- straight from fridge
- extra strawberry drizzle
- whipped cream
- fresh fruit
- mint garnish
Perfect for:
- parties
- summer desserts
- gatherings
- kids
- make-ahead treats
Super portable too.
Storage Tips
Fridge: 4–5 days
Freezer: up to 1 month
Best eaten cold.
Actually tastes better next day.
Flavors develop more overnight.
Common Mistakes to Avoid
Warm cream cheese
Lumpy filling
Skipping chill time
Too soft
Powdered crumbs only
No crunch
Too little butter in crust
Falls apart
Overmixing filling
Dense texture
Follow the steps and it’s foolproof.
Final Thoughts
Strawberry crunch stuffed cheesecake cups are creamy, crunchy, fruity, and ridiculously satisfying. They look fancy but take almost zero effort — which is honestly the best kind of dessert.