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No-Bake Strawberry Lemon Cheesecake Cups with fresh strawberries and lemon zest

No-Bake Strawberry Lemon Cheesecake Cups

These adorable no-bake cups are an easy and delicious dessert option, combining creamy cheesecake with bright lemon and sweet strawberries, perfect for hot days or last-minute gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 6 cups
Course: Dessert, No-Bake
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust Layer
  • 1 cup Graham cracker crumbs A classic quick base.
  • 4 tablespoons Melted butter Holds the crumb layer together.
Cheesecake Layer
  • 8 ounces Cream cheese, softened Use full fat for best texture.
  • 1 cup Powdered sugar Sweetens without feeling gritty.
  • 1 tablespoon Lemon zest Provides a bright flavor.
  • 2 tablespoons Lemon juice For a fresh, zesty taste.
  • 1 teaspoon Vanilla extract Enhances the cheesecake flavor.
  • 1 cup Heavy cream Whipped until soft peaks form.
Strawberry Topping
  • 1 cup Fresh strawberries Can use thawed frozen strawberries if drained well.

Method
 

Preparation of Crust
  1. Mix graham cracker crumbs with melted butter until it resembles wet sand.
  2. Spoon the mixture into cups and press down with the back of a spoon.
  3. Chill in the fridge while preparing the filling.
Preparation of Cheesecake Layer
  1. In a mixing bowl, beat softened cream cheese until smooth.
  2. Add powdered sugar, lemon zest, lemon juice, and vanilla and mix well.
  3. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
Assembly
  1. Spoon or pipe the cheesecake mixture into the prepared cups.
  2. Top with sliced strawberries or a quick strawberry mash if preferred.
Chilling
  1. Chill the completed cups for at least 2 hours, preferably overnight, to allow flavors to meld.

Notes

Keep covered in the fridge for up to 2-3 days to maintain freshness. Variations include using different cookie bases for the crust or a strawberry sauce instead of fresh strawberries.