These Strawberry Cheesecake Crunch Cups are a no-bake treat perfect for any occasion. With a buttery graham cracker crust, a creamy cheesecake filling, and a delightful strawberry crunch topping made from freeze-dried strawberries and golden Oreos, these cups will impress anyone. Finish them off with a fresh strawberry topping for an extra burst of flavor. You can easily prepare them ahead of time and chill them until ready to serve, making them a perfect dessert for gatherings or casual weeknight dinners.

Strawberry Cheesecake Crunch Cup
Strawberry cheesecake crunch cup | Myhomemaderecipe.com

If you're a fan of creamy, fruity desserts, this Strawberry Cheesecake Crunch Cup will definitely hit the spot. It's an easy no-bake recipe that combines layers of cheesecake, a buttery graham cracker crust, and a crunchy strawberry topping.

Now, let's dive into the essential part of any recipe—the ingredients!

INGREDIENTS

  • Graham Cracker Crust: 1 cup graham cracker crumbs mixed with 2 tbsp granulated sugar and 1/4 cup melted unsalted butter. Press this mixture into your serving cups to form the base layer.
  • Cream Cheese Filling: 8 oz of softened cream cheese combined with 1/2 cup powdered sugar and 1 tsp vanilla extract for flavor. Whip 1/2 cup heavy whipping cream until stiff peaks form, and fold it into the cream cheese mixture to create a light, airy texture.
  • Strawberry Crunch Topping: Blend 1 cup freeze-dried strawberries with 1 cup golden Oreos in a food processor. Mix the crumbs with 3 tbsp melted butter until they form a crunchy topping.
  • Strawberry Topping: Combine 1 cup diced fresh strawberries with 2 tbsp granulated sugar and 1 tbsp lemon juice. Let the mixture sit for 5-10 minutes to allow the flavors to meld.

INSTRUCTIONS

Step 1:
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until all the crumbs are coated and the mixture has a sandy texture. Press this mixture firmly into the bottom of each serving cup to create a crust layer. Set aside.
Step 2:
In a separate large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and continue mixing until well combined.
Step 3:
In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to keep the texture light and fluffy. Spoon or pipe the cheesecake filling evenly over the prepared crusts in each serving cup.
Step 4:
To make the strawberry crunch topping, pulse the freeze-dried strawberries and golden Oreos together in a food processor until fine crumbs form. Transfer the crumb mixture to a bowl and stir in the melted butter until it reaches a crumbly consistency. Sprinkle the strawberry crunch topping generously over the cheesecake layer in each cup.
Step 5:
For the strawberry topping, combine the diced strawberries, granulated sugar, and lemon juice in a small bowl. Stir well and let the mixture sit for about 5-10 minutes to release the strawberry juices. Spoon this fresh topping over the strawberry crunch layer in each cup.
Step 6:
Refrigerate the assembled cups for at least 1 hour to allow them to set. Serve chilled and enjoy the blend of creamy, crunchy, and fruity layers.

Serving and Storage Tips

  • Serve these cheesecake cups chilled for the best texture and flavor.
  • Garnish with extra freeze-dried strawberries or fresh mint leaves for a pop of color and freshness.
  • If you want to add a little indulgence, drizzle some chocolate or strawberry sauce over the top.
  • Store any leftover cheesecake cups in the refrigerator, covered, for up to 3 days.

Helpful Notes

  • For a tangy twist, try using raspberries or a mix of berries instead of strawberries.
  • If you don’t have golden Oreos, vanilla wafers or digestive biscuits can be a great substitute for the crunch topping.
  • If you prefer a firmer cheesecake filling, you can add a teaspoon of gelatin to the cream cheese mixture.

Tips from well-known chefs

  • Gordon Ramsay: Always let the cream cheese come to room temperature before using to ensure a smooth filling.
  • Martha Stewart: For an extra crunch, toast the graham cracker crumbs lightly before using them as the base.
  • Ina Garten: Use the best quality vanilla extract you can find. It makes a huge difference in the flavor of your cheesecake.