How To Make Strawberry Cheesecake Cups

This sweet treat is the perfect dessert when you want the taste of cheesecake without the hassle of a classic cheesecake. This easy dessert recipe details how simple it is to learn how to make strawberry cheesecake cups.

strawberry cheesecake cups

Frequently Asked Questions About How To Make Strawberry Cheesecake Cups

Can I make my own graham cracker crumbs from graham crackers?

Yes. Simply process sheets of graham crackers in a food processor until you get the consistency of sand or fine crumbs. For the 1 cup needed in my recipe, you’ll need about 8 full sheets of graham crackers.

Can I make this a gluten-free recipe?

Yes. You’ll need to use gluten-free graham crackers, of course. My favorite ones are Schar Honeygrams.

If my cream cheese wasn’t smooth, what went wrong?

It’s very important when making this creamy cheesecake filling that you start with room temperature (or even slightly warm) cream cheese. Cold cream cheese will not get smooth.

Next time, if you don’t have time to wait for the cream cheese to warm at room temperature, you can place the cream cheese still in it’s wrapper in a medium bowl of warm water for about 10 minutes.

If it’s not strawberry season, can I use frozen strawberries?

I didn’t test the homemade strawberry sauce with anything other than fresh berries, but I suspect it would work.

strawberry cheesecake cups


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strawberry cheesecake cups

How To Make Strawberry Cheesecake Cups

  • Author: Regan at This Baking Life
  • Total Time: 30 minutes
  • Yield: 12 servings


Don’t let the long ingredient list fool you. These Strawberry Cheesecake Cups are quite easy to make!



  • Cooking spray
  • 1 cup graham cracker crumbs
  • 3 Tbsp. butter, melted
  • 3 Tbsp. granulated sugar

Cheesecake Filling:

  • 2 (8-oz.) pkg. cream cheese, at room temperature
  • 2/3 cup sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. vanilla extract
  • 1/2 tsp. lemon zest (from 1 lemon)
  • Pinch of salt
  • 1 large egg, at room temperature
  • 1/4 cup heavy whipping cream

Strawberry Topping:

  • 1  1/2 cups quartered fresh strawberries
  • 2 Tbsp. sugar
  • 4 Tbsp. warm water
  • 1  1/2 tsp. cornstarch
  • Pinch of salt
  • 1/4 tsp. vanilla extract


  1. Preheat oven to 325 degrees F.
  2. Line 12 muffin cups of a muffin tin with paper liners; coat inside bottom of liners with cooking spray.
  3. Prepare the Crusts: Mix graham cracker crumbs with melted butter and sugar until well combined. Press about 1 heaping tablespoon of graham cracker mixture into each prepared muffin cup. With back of spoon press crust firmly into bottom of the cup.
  4. Bake in preheated oven until lightly browned, about 8 minutes. Remove from oven, and set aside.
  5. Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar with an electric hand mixer (or int he bowl of a stand mixer if preferred) on medium-high speed until fluffy and very smooth, about 2 minutes. Add cornstarch, vanilla extract, lemon zest, and salt to cream cheese mixture. Mix on medium speed of electric mixer until combined, about 30 seconds, stopping to scrape down sides of bowl as needed. Add egg and heavy cream; beat on low speed until well combined, about 30 seconds.
  6. Spoon cream cheese filling evenly into cups over crusts. (The easiest way to divide the creamy filling among the prepared Crusts is to use an ice cream scoop.)
  7. Bake cheesecake cups in preheated oven until set, about 20 minutes. Remove dessert cups from oven, and let cool 10 minutes. Carefully remove Cheesecakes from muffin tray, and let cool completely on a wire rack, about 1 hour.
  8. While Cheesecakes cool, prepare the Strawberry Topping: Stir together water and cornstarch until smooth. Add cornstarch slurry, strawberries, and sugar to a medium saucepan. Place over medium heat, and cook, stirring occasionally, until slightly thickened, about 5 minutes. Remove from heat, and let cool.
  9. Top cooled Cheesecakes evenly with Strawberry Topping. Store in refrigerator in an airtight container until ready to serve.


*There was a discussion at my taste-testing table about whether or not these would be better as unbaked crusts. I personally prefer a baked crust. One of my taste-testers said he would give this recipe a 9.5/10 with the baked crust, but if I had left them unbaked, he thought they’d be a 10. If you prefer a softer, more crumbly crust, then no need to bake these before filling with the cheesecake batter.

  • Prep Time: 10 min
  • Cook Time: 20 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: how to make strawberry cheesecake cups

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