Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
- 4 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened to room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh strawberries, hulled and diced
- 1 tablespoon granulated sugar
- 1 teaspoon lemon juice
Instructions
- In a small mixing bowl, combine the graham cracker crumbs and the melted butter. Stir them together until the mixture looks like wet sand. Evenly divide the crumbs among six small jars or dessert glasses. Press the crumbs down firmly using the back of a spoon or a small spice jar to create a solid base. Place the cups in the refrigerator while you prepare the filling.
- In a medium bowl, beat the cold heavy whipping cream with a hand mixer until stiff peaks form. Set this aside. In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is completely smooth and lump-free. Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep the filling light and airy.
- In another bowl, toss the diced strawberries with one tablespoon of granulated sugar and the lemon juice. Let the berries sit for about five to ten minutes. This process, called macerating, draws out the natural juices and creates a glossy, delicious syrup that coats the fruit beautifully.
- Retrieve the chilled crusts from the refrigerator. Spoon or pipe the cheesecake filling over the graham cracker layer, filling each cup about three-quarters of the way full. Finally, top each cup with a generous spoonful of the macerated strawberries. You can serve these immediately or chill them for an hour to let the flavors meld and the filling firm up slightly.
- Cook Time: 20 minutes