Valentines Day Strawberry Cheesecake Cups (Print)

Creamy strawberry and graham cracker layered cups offering a sweet, no-bake indulgence for special occasions.

# Components:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 cup heavy cream, cold

→ Strawberry Layer

08 - 1 cup fresh strawberries, diced
09 - 1 tablespoon granulated sugar
10 - 1 teaspoon lemon juice

→ Garnish

11 - 6 whole strawberries, halved
12 - Heart-shaped sprinkles or white chocolate shavings, optional

# Directions:

01 - In a small bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Mix until the mixture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each serving cup or glass. Press down firmly with the back of a spoon to create an even layer. Set aside.
03 - In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined.
04 - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully blended and fluffy.
05 - Divide cheesecake filling evenly among the cups, spooning it over the graham cracker crust. Smooth the tops with a spatula or the back of a spoon.
06 - In a small bowl, toss diced strawberries with 1 tablespoon sugar and lemon juice. Let sit for 5 minutes to release juices and develop flavor.
07 - Spoon the strawberry mixture over the cheesecake layer in each cup.
08 - Chill cups in the refrigerator for at least 2 hours, or until the cheesecake is firmly set.
09 - Before serving, garnish each cup with a strawberry half and, if desired, heart-shaped sprinkles or white chocolate shavings.

# Expert Advice:

01 -
  • No oven required—just a mixer, a fridge, and about 25 minutes of actual work.
  • They look fancy enough to impress someone special but honest enough that you can make them without stress.
  • The texture contrast between that buttery crust and the cloud-soft filling never gets old.
02 -
  • If your cheesecake filling is lumpy, it means your cream cheese wasn't soft enough when you started—room temperature is non-negotiable.
  • Don't skip the maceration step with the strawberries; those five minutes of sitting with sugar and lemon is what transforms them from ordinary to the bright, syrupy layer that ties everything together.
03 -
  • Chill your mixing bowl and beaters for the heavy cream—it whips faster and holds its peaks better when everything is cold.
  • Make these a day or two ahead if you can; they actually taste better after the flavors have time to settle and get to know each other.
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