Valentines Day Strawberry Cups (Print)

Creamy no-bake cups with fresh strawberries and a buttery graham crust, ideal for a sweet dessert.

# Components:

→ Crust

01 - 1 cup graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1 tablespoon granulated sugar

→ Cheesecake Filling

04 - 8 ounces cream cheese, softened
05 - 1/2 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1/2 cup heavy cream, cold

→ Strawberry Layer

08 - 1 cup fresh strawberries, diced
09 - 1 tablespoon granulated sugar
10 - 1 teaspoon lemon juice

→ Garnish

11 - 6 whole strawberries, halved
12 - Heart-shaped sprinkles or white chocolate shavings (optional)

# Directions:

01 - In a small bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon sugar. Mix until the mixture resembles wet sand.
02 - Spoon 2 tablespoons of the crust mixture into the bottom of each serving cup or glass. Press down firmly with the back of a spoon to create an even layer. Set aside.
03 - In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, beating until well combined.
04 - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture until fully blended and fluffy.
05 - Divide cheesecake filling evenly among the cups, spooning it over the graham cracker crust. Smooth the tops with a spatula or the back of a spoon.
06 - In a small bowl, toss diced strawberries with 1 tablespoon sugar and lemon juice. Let sit for 5 minutes to macerate.
07 - Spoon the strawberry mixture over the cheesecake layer in each cup.
08 - Chill cups in the refrigerator for at least 2 hours, or until set.
09 - Before serving, garnish each cup with a strawberry half and, if desired, heart-shaped sprinkles or white chocolate shavings.

# Chef Secrets:

01 -
  • No oven needed—just a mixer and your refrigerator, making this perfect for last-minute romantic gestures or when your kitchen feels cramped.
  • They look absolutely stunning without requiring piping bags or culinary school, and everyone assumes you spent way more effort than you actually did.
  • The contrast between crispy, buttery crust and silky filling with bright strawberry bursts hits every texture and flavor note your palate craves.
02 -
  • Never skip letting your cream cheese soften—trying to beat cold cream cheese is like wrestling it instead of working with it, and lumps will ruin the silky texture you're after.
  • The moment you fold whipped cream into the cream cheese is delicate; if you're too aggressive, the air collapses and your filling becomes dense instead of fluffy, so take your time and fold gently.
03 -
  • Chill your bowl and beaters before whipping cream—even 5 minutes in the freezer makes the difference between fluffy clouds and a greasy puddle.
  • The lemon juice in the strawberry layer isn't about making it taste like lemon; it's about preventing browning and brightening berries in a way that tastes instinctively fresh.
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