These cheesecake cups pack all the flavor of a classic strawberry crunch bar into a creamy, no-bake treat. They’re rich, tangy, and topped with a buttery strawberry crumble that cracks in the best way. Each cup is individually portioned, so they’re perfect for parties, picnics, or a weeknight dessert.
Best of all, you can make them ahead, and they chill beautifully. If you love strawberries and cheesecake, this is your new go-to recipe.
What Makes This Recipe So Good
- No-bake and easy: No oven, no water bath, no fuss. The crust and filling come together in minutes.
- Perfect texture combo: Silky cheesecake filling meets a buttery, crunchy strawberry crumble on top.
- Make-ahead friendly: These cups set in the fridge and hold up well for several days.
- Individually portioned: Great for sharing or for built-in portion control.
- Year-round strawberry flavor: Freeze-dried strawberries deliver bright flavor even when fresh berries aren’t in season.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs (about 10–12 full sheets)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of fine salt
- For the cheesecake filling:
- 16 ounces cream cheese, softened to room temperature
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup cold heavy cream
- Pinch of salt
- For the strawberry crunch topping:
- 1 1/2 cups crushed golden sandwich cookies (like Golden Oreos), cream included
- 3/4 cup freeze-dried strawberries, crushed to small pieces
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional, for extra sweetness)
- Pinch of salt
- For assembly (optional but delicious):
- 1 cup diced fresh strawberries
- Whipped cream for topping
- Extra freeze-dried strawberry dust for garnish
Step-by-Step Instructions
- Prep your cups: Line a standard muffin tin with 12 paper liners, or use 8–10 small glass jars or ramekins.
Set aside.
- Make the crust: In a bowl, combine graham crumbs, melted butter, sugar, and a pinch of salt. Stir until the mixture looks like damp sand and holds together when pressed.
- Portion and press: Divide the crust mixture evenly among the cups. Use the bottom of a small glass or spoon to firmly press the crumbs into an even layer.
Chill while you make the filling.
- Beat the cream cheese: In a large bowl, beat softened cream cheese with powdered sugar, vanilla, lemon juice, and salt until smooth and fluffy, about 2 minutes. Scrape down the bowl.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Be careful not to overwhip.
- Fold and finish the filling: Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain.
The filling should be airy and smooth.
- Fill the cups: Spoon or pipe the cheesecake filling over the chilled crusts, filling each cup almost to the top. Smooth the tops with a spoon.
- Make the strawberry crunch: In a bowl, combine crushed golden sandwich cookies, crushed freeze-dried strawberries, melted butter, sugar (if using), and a pinch of salt. Stir until the mixture clumps slightly.
- Add the crunch layer: Spoon the strawberry crunch over each cup and gently press to help it adhere.
For extra color, sprinkle a little strawberry dust on top.
- Chill to set: Cover and refrigerate for at least 3 hours, preferably 4–6 hours. Overnight is ideal for the cleanest texture.
- Finish and serve: Top with a few diced fresh strawberries and a swirl of whipped cream right before serving. Peel off liners or serve straight from jars.
Storage Instructions
- Refrigerator: Keep covered in the fridge for up to 4 days.
Add fresh strawberry garnish just before serving to keep it bright and juicy.
- Freezer: Freeze without fresh fruit for up to 1 month. Wrap cups tightly or store in an airtight container. Thaw in the fridge overnight.
- Make-ahead tip: Assemble the crust and filling, chill to set, then add the crunch topping up to 24 hours before serving for the crispiest texture.
Health Benefits
- Protein and calcium: Cream cheese and heavy cream provide protein and calcium, supporting muscles and bones.
- Strawberry antioxidants: Freeze-dried and fresh strawberries are rich in vitamin C and polyphenols that support immune health.
- Built-in portions: Individual cups help with mindful eating and reduce the temptation to over-serve.
- Customizable sweetness: You control the sugar.
You can reduce powdered sugar slightly or skip the extra sugar in the crunch layer.
What Not to Do
- Don’t skip room temperature cream cheese: Cold cream cheese leads to lumps and a grainy filling.
- Don’t overwhip the cream: Overwhipped cream goes grainy and can cause the filling to split.
- Don’t skimp on chilling time: The cups need several hours to set for clean layers and the right texture.
- Don’t add fresh fruit too early: Strawberries can weep and soften the crunch if added far in advance.
- Don’t crush the topping too finely: You want some bigger bits for that signature crunch.
Alternatives
- Crust swaps: Use vanilla wafer crumbs, shortbread crumbs, or chocolate cookie crumbs for a twist.
- Dairy-light version: Replace half the cream cheese with Greek yogurt for a tangier, lighter filling. Stabilize by adding 1 teaspoon powdered gelatin bloomed in 1 tablespoon water and melted, then fold in.
- Strawberry swaps: Try freeze-dried raspberries for a tart punch or a mix of freeze-dried berries for a rainbow crunch.
- Gluten-free: Use gluten-free sandwich cookies and gluten-free graham crackers.
- Lower sugar: Reduce powdered sugar to 1/3 cup and skip the optional sugar in the topping. Add a touch more vanilla for balance.
- No heavy cream: Use store-bought whipped topping folded into the cream cheese mixture.
It sets a bit firmer and holds up well.
FAQ
Can I make these without freeze-dried strawberries?
Yes. Use 1 cup finely chopped fresh strawberries in the filling and top with a vanilla cookie crumble. The texture will be softer and less crunchy, but still delicious.
You can also mix a little strawberry jam into the filling for extra flavor.
How do I crush the cookies and freeze-dried strawberries?
Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor. Stop before it turns to dust; you want a mix of small pieces and a few larger bits.
Why is my filling too soft?
It either didn’t chill long enough, or the cream was under-whipped. Chill for at least 4 hours.
Next time, whip the cream to stiff peaks and fold gently to keep the structure.
Can I use low-fat cream cheese?
You can, but the texture will be looser and less creamy. For best results, use full-fat cream cheese. If using low-fat, consider adding a teaspoon of powdered gelatin to stabilize.
What if I don’t have a muffin tin?
Small jars, ramekins, or clear plastic cups work perfectly.
The recipe makes about 8–12 portions depending on the size of your containers.
How do I keep the crunch topping crisp?
Add it after the filling has chilled and set. If you need to add it earlier, store the cups uncovered for the first 30 minutes in the fridge to help the topping dry slightly, then cover.
Can I turn this into a full cheesecake?
Yes. Press the crust into a 9-inch springform pan, add the filling, chill overnight, then top with the strawberry crunch.
Slice with a warm knife for clean edges.
Wrapping Up
Strawberry Crunch Cheesecake Cups deliver creamy cheesecake layers and a playful, buttery crunch in every bite. They’re simple to make, easy to share, and just as good on a weeknight as they are at a celebration. Keep a batch chilled for effortless desserts all week.
One spoonful, and you’ll see why these little cups are hard to resist.