Strawberry Cheesecake Crunch Cup (Print version)
Creamy no-bake cheesecake cups layered with buttery crumbs, strawberry crunch, and juicy sugared strawberries.
# Ingredients:
For the crust
01 -
1 cup (100 g) graham cracker crumbs
02 -
2 tablespoons granulated sugar
03 -
1/4 cup (56 g) unsalted butter, melted
For the cheesecake filling
04 -
8 oz (225 g) cream cheese, softened
05 -
1/2 cup (60 g) powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1/2 cup (120 ml) cold heavy whipping cream
For the strawberry crunch
08 -
1 cup (24 g) freeze-dried strawberries
09 -
1 cup (100 g) crushed golden sandwich cookies
10 -
3 tablespoons (42 g) unsalted butter, melted
For the strawberry topping
11 -
1 cup (150 g) fresh strawberries, diced
12 -
2 tablespoons granulated sugar
13 -
1 tablespoon fresh lemon juice
# Instructions:
01 -
Stir graham cracker crumbs, granulated sugar, and 1/4 cup melted butter until evenly moistened. Divide among 6 small cups and press firmly into the bottom.
02 -
Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy, scraping the bowl as needed.
03 -
Whip the heavy cream in a separate bowl until stiff peaks form. Fold it into the cream cheese mixture until no streaks remain.
04 -
Pulse freeze-dried strawberries and golden sandwich cookies into crumbs. Transfer to a bowl and stir in 3 tablespoons melted butter until crumbly.
05 -
Stir diced strawberries with granulated sugar and lemon juice. Let stand for 5-10 minutes until juicy.
06 -
Spoon or pipe cheesecake filling over each crust. Add strawberry crunch and spoon the fresh strawberries on top. Chill for at least 1 hour before serving.
# Good to know:
01 -
Best served chilled.
02 -
For crisp topping, add the strawberry crunch shortly before serving.
03 -
Makes 6 dessert cups.