Dessert

Roasted Strawberry Cheesecake Cups Recipe

ByLila Prescott August 15, 2026August 15, 2026

Introduction

These Roasted Strawberry Cheesecake Cups are a delightful no-bake dessert that combines sweet roasted strawberries with creamy cheesecake and a crunchy graham cracker base. Perfect for individual servings, they’re easy to make and sure to impress your guests.

The image shows small clear glass cups with a dessert made of three visible layers: a bottom layer of light brown crumbly crust, a middle layer of smooth white creamy filling, and a top layer of bright red strawberry pieces mixed with strawberry sauce, sprinkled with a few crumbs on top. The cups are placed on a white marbled surface, surrounded by fresh whole strawberries with green leaves. The texture of the crust looks crunchy, the creamy layer smooth, and the strawberry topping glossy and juicy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs. strawberries (stems removed and sliced)
3-4 Tbsp sugar

½ tsp lemon zest
½ tsp vanilla extract

One sleeve of graham crackers (9 full sized graham crackers)
4 Tbsp salted butter (melted)

2 Tbsp sugar
½ tsp vanilla extract
12 oz. block cream cheese (softened)

1 tsp vanilla extract
¾ cup powdered sugar
1 tsp lemon juice

8 oz. tub cool whip* (thawed)

Instructions

Step 1: Preheat the oven to 375°F. In a bowl, stir together the sliced strawberries, sugar, lemon zest, and vanilla extract to coat evenly. Spread the strawberries on a parchment-lined baking sheet or a 9×13 inch pan to catch all the syrup. Roast for 20-25 minutes until the berries are soft and syrupy.
Step 2: Remove the strawberries from the oven and let them cool completely. Transfer to an airtight container along with the syrup and refrigerate until chilled and ready to serve.

Step 3: Prepare the graham cracker crust by pulsing the crackers in a food processor until fine crumbs form. Combine the crumbs with melted butter, sugar, and vanilla extract, mixing until the texture resembles wet sand.
Step 4: Spoon 2-3 tablespoons of the graham cracker mixture into the bottom of 6-8 small dessert cups (about 6 oz. each). Gently press the crumbs down, but don’t compact it like a pie crust.
Step 5: In a medium bowl, mash together the softened cream cheese, powdered sugar, vanilla extract, and lemon juice with a sturdy spatula or fork until smooth and lump-free.

Step 6: Fold the thawed cool whip into the cream cheese mixture until fully combined and no streaks remain.
Step 7: Transfer the cheesecake filling into a large ziplock bag, cut a 1 to 1½ inch slit in a corner, and pipe or spoon the filling evenly over the graham cracker bases (about ¾ cup per cup for 6 servings, or ½ cup for 8 servings).
Step 8: Chill the cups for about 2 hours to let the filling set, though they can be served immediately if desired.

Step 9: Just before serving, give the roasted strawberries a stir and spoon them over each cheesecake cup. Optionally, sprinkle with graham cracker crumbs or your preferred garnish. Enjoy!

Tips & Variations

For a fresher touch, substitute the cool whip with homemade whipped cream using this simple recipe.
Use fresh lemon zest to brighten the flavors further and balance the sweetness.

Try adding a handful of chopped nuts or chocolate chips to the graham cracker crust for extra texture.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. The crust may soften slightly over time but will still taste delicious. Reheat is not necessary; serve cold for the best texture and flavor.

How to Serve

The image shows multiple clear round glass cups filled with a three-layer dessert. The bottom layer is a crumbly, light brown crust. The middle layer is thick and creamy white. The top layer is a bright red strawberry sauce with pieces of strawberries and sprinkled with small bits of crumbs. Around the cups, there are a few whole fresh strawberries with green leaves on a white marbled surface. The scene is bright and close-up, showing the details of the dessert’s layers and texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for roasting?

Yes, frozen strawberries can be used but may release more water. Thaw and drain excess liquid before roasting to avoid soggy cups.

Is it necessary to roast the strawberries?

Roasting intensifies the strawberry flavor and creates a delicious syrup, but you can skip this step and use fresh berries if desired, though the taste will be less concentrated.