If you're looking for a delicious yet simple dessert to make that is sure to impress, look no further than these delectable No Bake Cheesecake Cupcakes topped with fresh strawberries!
This recipe features a graham cracker crust, cream cheese, sugar, and heavy cream, making it simple to assemble. The creamy cheesecake texture, paired with the sweetness of fresh strawberries, creates a delightful treat with every bite!
Plus, the cheesecake cupcakes look so pretty! They're perfect for any occasion, special event or simply dessert for your family!
Check out all the other No Bake Desserts for even more delicious ideas.
Indulge in the perfect treat with these delightful no-bake cheesecake cupcakes topped with fresh strawberries. The creamy and velvety cheesecake filling is delicately nestled on a firm graham cracker crust, providing a satisfying crunch with every bite.
The smoothness of the cheesecake is perfectly balanced by the burst of sweetness from the vibrant strawberries on top.
Plus...you don't have to turn on the oven to enjoy a delicious dessert!
Looking for more Easy Desserts with cheesecake? Try my Cheesecake Cupcakes with a sour cream topping, Mini Oreo Cheesecakes, and even my Chocolate Cheesecake Cupcakes. Yum!
Table of Contents
👩🍳How to make Cheesecake Cupcakes
Here are a few tips for baking a no bake cheesecake cupcake:
- To create the base for your cupcakes, opt for a firm crust that will hold up well. A classic and sturdy option is to mix crushed graham crackers or digestive biscuits, like Biscoff, with melted butter.
- For a smooth and creamy texture, remember to let your cream cheese reach room temperature before you start. This will make it easier to whip and blend with other ingredients.
- After filling the cupcake liners with the cheesecake mixture, place them in the refrigerator and let them chill for at least a few hours or overnight. This will give the cupcakes time to set and become firmer.
📌Bonus Tip: spray the cupcake liners with non-stick baking spray so the cheesecake cupcakes remove easily!
🛒Helpful Kitchen Tools
6 Pack Stackable Coffee Mugs, 12 Ounce Porcelain Latte Cup with Handle, Ceramic Mugs Set for Specialty Coffee Drinks, Hot Chocolate, Cappuccino, Mocha and Tea, Assorted Colors
HAOTOP Farmhouse Porcelain Sugar Bowl with Lid and Spoon 12oz,Easy to Clean (White)HONGBAKE Muffin Pan for Baking, Nonstick Cupcake Tin 12 Cup, 2 Pack Cup Cake Tray, Premium & Dishwasher Safe - Dark GreyKVMORZE 3Pcs Tart Tamper Set, Portable Wooden Double Side Pie Pastry Dough Tamper, Wooden Egg Tart Mold, DIY Cake Pastry Tools for Egg Tart, Pasta, Cheesecakes and Dessert Baking
📋Ingredients
This is an overview of the ingredients and instructions. Be sure to see the recipe card below for exact quantities, detailed instructions and special notes.
💡 Substitutions and Variations
- Instead of graham crackers, you could use different cookies like chocolate sandwich cookies, vanilla sandwich cookies, or gingersnaps.
- If you don't have lemon extract, add 1 teaspoon of lemon zest.
Step-by-Step Instructions
Step 1: Mix the graham cracker crumbs with the melted butter and granulated sugar. Fill each well of the muffin pan with about 2 tablespoons of crumbs. Use a tart tamper to press the crumbs down. Refrigerate while preparing the cheesecake mixture.
- Mrs. Anderson’s Dual-Sided Tart Tamper for forming professional-looking tarts, mini pies, mini quiche and cookies quickly and easily
📌Quick Tip: Carefully and slowly fold the whipped cream into the cream cheese mixture so you don't deflate the whipped cream!
Step 2: Combine the cream cheese, powdered sugar, lemon extract, and vanilla extract until smooth.
Step 3: In another bow, whip the heavy whipping cream until thickened.
Step 4: Fold the whipped cream into the cream cheese mixture.
Step 5: Add the cheesecake mixture on top of each crust. Cover the pan with plastic wrap and refrigerate for 4 hours.
Step 6: Before serving, top each cheesecake cupcake with strawberries.
Before You Begin!
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🍶Storage Tips
- Store leftovers in an airtight container for up to 5 days in the refrigerator.
❄️Freezing Tips
- Keep the cheesecake cupcakes in the liners, then place in a freezer bag or airtight container to freeze for up to 3 months. When ready to serve, thaw in the refrigerator.
➡️Top Recipe Tip
- Make sure the cream cheese is at room temperature so it blends nicely.
- Unwrap the cheesecakes shortly after taking them out of the refrigerator so the liners don't stick. They may stick once the cheesecake has softened, so take them off while they're still firm.
It needs to be refrigerated longer. Four hours is the bare minimum, but 6-8 hours is ideal. These make a great make ahead dessert, since the cheesecakes can firm up in the refrigerator overnight.
Yes, you can put a cheesecake in the freezer to set. Freezing a cheesecake is a common method used to firm up the texture and make it easier to slice.
🌟Try these recipes next...
- Check out my other recipe for Cream Cheese Vanilla Pudding Cheesecake.
- Or you might enjoy this recipe for No Bake Cheesecake Cups.
📇Recipe Card
📖 Recipe Card
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No Bake Cheesecake Cupcakes
Ingredients
For the Crust:
- 16 graham crackers finely crushed
- 4 tablespoons butter melted
- ¼ cup granulated sugar
For the Cheesecake Filling:
- 2 8 ounce blocks cream cheese, room temperature
- 1 cup powdered sugar
- 1 ½ cup heavy whipping cream
- 2 teaspoons vanilla extract
- ½ teaspoon lemon extract
- fresh strawberries
Instructions
For the Crust:
- In a medium sized bowl, combine the graham crackers with the melted butter and granulated sugar.
- Line a muffin pan with cupcake liners.
- Put about 2 tablespoons of the mixture into each liner.
- Press firmly and evenly on the the crumbs with the bottom of a juice glass or a tart tamper.
- Place in the refrigerator to chill while you prepare the cheesecake mixture.
For the Cheesecake Filling:
- Use a hand mixer or stand mixer to combine the cream cheese with the powdered sugar, lemon extract, and vanilla extract.
- Blend until smooth. Set aside while you prepare the whipped cream.
- In another mixing bowl, using a whip attachment, whip the heavy whipping cream until it thickens and peaks form.
- Fold it into the cream cheese mixture gently. This should take approximately 2-3 minutes. Do not rush this step or you will deflate the whipped cream. Fold until you no longer see streaks of the whipped cream and everything is blended together.
- Add the cheesecake mixture on top of the graham cracker crusts. You can use a cookie scoop or fill a piping bag to pipe the filling on top of the crusts.
- Cover the muffin pan with plastic wrap and chill for at least 4 hours.
- When ready to serve, top each cheesecake with sliced strawberries.
Helen at the Lazy Gastronome says
I'm running behind!! Thanks for sharing at the what's for dinner party last week - The new party is open now. Hope to see you there!
Melynda Brown says
These are just what I have been looking for, pinned! Thank you for sharing with SSPS #275, we appreciate it.
Esmé Slabbert says
Beautiful and you have me with cheesecake, no bake and single servings.
Thank you for sharing your links with us at #275 SSPS Linky. See you again next week.