Go Back
Strawberry Cheesecake Recipe Pdf Cups

Strawberry Cheesecake Cups

Fresh strawberries hollowed and piped with a sweet vanilla cream cheese filling, finished with a graham cracker crumble. No-bake, no oven, ready in 15 minutes, and naturally low carb adaptable.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

  • 20-24 large fresh strawberries, rinsed and patted dry
  • 8 oz full-fat cream cheese, at room temperature
  • 1/4 cup powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp sour cream or Greek yogurt
  • 1/4 cup graham cracker crumbs
  • 1 tbsp honey or maple syrup optional
  • 1 to taste fresh mint leaves optional garnish
  • 1 pinch cinnamon optional, for crumble

Equipment

  • Piping Bag or Zip-lock Bag
  • Small Melon Baller or Paring Knife
  • Mixing bowl
  • Electric Mixer or Whisk
  • Flat Platter

Method
 

  1. Prep strawberries: slice a thin piece off the tip so berries sit flat. Cut off the green top. Hollow the center leaving thick walls. Pat inside dry.
  2. Make filling: beat room temperature cream cheese until smooth. Add powdered sugar, vanilla, and sour cream. Beat until creamy. Taste and adjust sweetness.
  3. Pipe filling: transfer filling to a piping bag. Pipe into each hollow strawberry, swirling above the rim.
  4. Add crumble: sprinkle graham cracker crumbs and optional cinnamon over each filled berry.
  5. Serve: garnish with mint if using. Serve immediately or refrigerate up to 2 hours before serving.

Notes

  • Use room temperature cream cheese to avoid lumpy filling.
  • Use only large strawberries with deep enough cavities.
  • Hollow and refrigerate berries up to 4 hours ahead.
  • Pipe and crumble within 2 hours of serving.
  • Replace powdered sugar with erythritol for a low carb version.