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Strawberry Crunch Cheesecake Cups

Strawberry Crunch Cheesecake Cups

Delicious layered cheesecake cups featuring a creamy no-bake cheesecake filling nestled on a graham cracker crust and topped with a vibrant strawberry crunch topping.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 12 cups
Course: Dessert, No-Bake
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Graham Cracker Crust
  • 1 1/2 cups Graham cracker crumbs
  • 1/4 cup Granulated sugar
  • 6 tablespoons Unsalted butter, melted
No-Bake Cheesecake Filling
  • 16 ounces Cream cheese, softened Full fat recommended
  • 1/2 cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 8 ounces Cool Whip or heavy cream, whipped If using heavy cream, whip until stiff peaks form
Strawberry Crunch Topping
  • 1 cup Vanilla wafer crumbs
  • 1/2 cup Freeze-dried strawberries, crushed
  • 2 tablespoons Granulated sugar
  • 2 tablespoons Unsalted butter, melted
Strawberry Layer
  • 1 cup Strawberry puree or reduced strawberry jam Thick consistency preferred

Method
 

Instructions
  1. Prepare the Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in the melted butter and mix until evenly moistened. Press about 2 tablespoons of the mixture firmly into the bottom of 12 standard cupcake liners placed in a muffin tin.
  2. Prepare the Strawberry Crunch Topping: In a small bowl, mix the vanilla wafer crumbs, crushed freeze-dried strawberries, 2 tablespoons of sugar, and 2 tablespoons of melted butter until a coarse, crumbly texture is achieved. Set aside.
  3. Prepare the Cheesecake Filling: In a large bowl using a hand mixer or stand mixer, beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and creamy (about 2 minutes). Gently fold in the Cool Whip (or whipped heavy cream) until just combined, avoiding overmixing.
  4. Assemble the Cups: Spoon about 1 teaspoon of the strawberry puree/jam onto the crust layer in each cup. Top the jam layer with a generous scoop of the cheesecake filling, filling the liner about 3/4 full.
  5. Chill and Top: Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the filling is firm. Once chilled, top each cheesecake cup with a generous layer of the prepared strawberry crunch topping.
  6. Serve: Remove the liners carefully just before serving. Store leftovers covered in the refrigerator for up to 4 days.

Notes

For a brighter red color in the crunch topping, you can add a drop of red food coloring to the melted butter before mixing it with the crumbs. Ensure cream cheese is very soft for the smoothest filling.