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No Bake Strawberry Cheesecake Cups Recipe

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4.3 from 10 reviews

  • Author: Sara
  • Total Time: 6 hours 20 minutes (includes chilling time)
  • Yield: 24 servings
  • Diet: Vegetarian

Description

Delight in these creamy No Bake Strawberry Cheesecake Cups featuring a chocolatey graham cracker crust, luscious strawberry-infused cheesecake filling, and topped with fresh strawberry slices and dark chocolate drizzle. Perfect for a refreshing dessert that requires no baking, these individual cheesecakes are elegantly presented in a muffin tin and chilled to set for hours.

Ingredients

Crust

  • 18 graham crackers
  • ½ cup melted butter
  • ¼ cup cocoa powder
  • 3 tablespoons brown sugar

Filling

  • 24 ounces fresh strawberries, divided
  • 3 tablespoons sugar
  • 2 cups heavy cream
  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • ½ cup sugar
  • ¼ cup dark chocolate chips

Instructions

  1. Prepare the crust: In a food processor, pulse the graham crackers until fine crumbs form. Add melted butter, cocoa powder, and brown sugar, pulsing again until combined thoroughly.
  2. Form the crust base: Remove the crumb mixture from the processor and press about 1-2 tablespoons firmly into the base of each cavity in a large muffin tin. Chill in the refrigerator to set while preparing the filling.
  3. Make strawberry puree: In the food processor, blend 16 ounces of strawberries with 3 tablespoons sugar until smooth. Reserve the remaining 8 ounces of strawberries for garnish.
  4. Whip heavy cream: In a large bowl, beat the heavy cream with an electric mixer until stiff peaks form, ensuring a light and airy texture.
  5. Mix cheesecake filling: In a separate medium bowl, beat softened cream cheese, sour cream, ½ cup sugar, and lemon juice until smooth and creamy. Gently fold in the whipped cream and strawberry puree until fully incorporated for a luscious filling.
  6. Assemble cheesecakes: Remove stems and slice the reserved strawberries. Place about 4 slices per muffin mold arranged facing outwards along the edges, then carefully fill each mold with the cheesecake mixture until full.
  7. Chill and set: Refrigerate the filled muffin tin overnight, or at minimum for 6 hours, allowing the cheesecake to firm up and flavors to meld.
  8. Add chocolate drizzle: Melt dark chocolate chips in a microwave-safe container, stirring until smooth. Drizzle the melted chocolate over the tops of each cheesecake cup for an elegant finish.
  9. Store leftovers: Keep any uneaten cheesecake cups stored in an airtight container in the refrigerator for up to 3 days, preserving freshness.

Notes

  • Make sure the cream cheese is softened to room temperature for smooth mixing and no lumps in the filling.
  • The overnight chill is crucial for achieving the perfect no-bake cheesecake texture.
  • For an extra touch, you can garnish with fresh mint leaves along with the chocolate drizzle.
  • Use high-quality dark chocolate chips for the best flavor contrast against the sweet strawberry filling.
  • If you prefer less sweetness, reduce the sugar slightly in the filling or strawberry puree.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://sarabaking.com/no-bake-strawberry-cheesecake-cups-recipe/