Description
Delightful Roasted Strawberry Cheesecake Cups featuring a luscious cream cheese filling layered over a buttery graham cracker base, topped with sweet roasted strawberries. Perfect for a quick no-fuss dessert that’s both elegant and easy to prepare.
Ingredients
Scale
Strawberries
- 1 ½ lbs. strawberries, stems removed and sliced
- 3–4 Tbsp sugar
- ½ tsp lemon zest
- ½ tsp vanilla extract
Graham Cracker Base
- 9 full sized graham crackers (one sleeve)
- 4 Tbsp salted butter, melted
- 2 Tbsp sugar
- ½ tsp vanilla extract
Cheesecake Filling
- 12 oz block cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 8 oz tub Cool Whip, thawed (or homemade whipped cream)
Instructions
- Roast the Strawberries: Preheat the oven to 375°F. Combine sliced strawberries with sugar, lemon zest, and vanilla extract to coat evenly. Spread the mixture on a parchment-lined baking sheet or a 9×13 inch pan for an even layer. Bake for 20-25 minutes until the strawberries become soft and tender and release some syrup.
- Cool and Refrigerate: Remove strawberries from the oven and let them cool completely. Transfer the berries and syrup into an airtight container and refrigerate until fully chilled or until ready to serve.
- Prepare the Graham Cracker Layer: Pulse the graham crackers in a food processor until finely crumbed. Add melted butter, sugar, and vanilla extract, mixing until the mixture resembles wet sand. This can be done either in a bowl or directly in the food processor.
- Form the Base: Spoon 2-3 tablespoons of the graham cracker mixture into the bottom of 6-8 dessert dishes (approximately 6 oz. or larger). Gently press down to compact lightly; no need to form a firm crust as in a traditional pie.
- Make the Cheesecake Filling: In a medium bowl, combine softened cream cheese, powdered sugar, vanilla extract, and lemon juice. Mash together with a sturdy spatula or fork until smooth and lump-free.
- Fold in Whipped Topping: Gently fold the thawed Cool Whip into the cream cheese mixture until fully combined and no streaks remain.
- Assemble Cheesecake Cups: Transfer the cheesecake mixture into a large ziplock bag, cutting a 1 to 1.5 inch slit in one corner for piping. Pipe or spoon the mixture evenly over the graham cracker layer in each dish (about ¾ cup per dish for 6 servings, or ½ cup for 8 servings).
- Chill to Set: For best texture, chill the assembled cups for about 2 hours to allow the filling to set. They can be eaten immediately if desired.
- Add Roasted Strawberries: Before serving, stir the chilled roasted strawberries and spoon them over the cheesecake cups. Sprinkle with extra graham cracker crumbs or your preferred garnish and enjoy!
Notes
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- Be careful not to over-press the graham cracker base; it should be loose but slightly compact.
- Chilling helps the cheesecake cups hold their shape and enhances flavor melding.
- Use ripe, sweet strawberries for the best roasting results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: roasted strawberry cheesecake cups, no bake cheesecake, easy dessert, graham cracker crust, cream cheese dessert, whipped topping dessert
