No-Bake Strawberry Cheesecake Cups (10 Minutes, Serves Two)
All the good parts of a strawberry cheesecake, in a glass, with no oven and no whole cake to slice. Stir the filling, add berries and save the cracker crumbs for the moment you want the crunch.
In my cookbook, Eat Different, these are called Strawberry Cheesecake Pots. They make two servings in about ten minutes, using Greek yogurt and cream cheese for a soft, spoonable filling. You can eat them straight away.
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The recipe · serves 2
No-Bake Strawberry Cheesecake Cups
From Eat Different by Alice Boone · Strawberry Cheesecake Pots in the book.
- Hands-on
- 10 min
- Total
- 10 min
- Serves
- 2
Times are estimates. Hands-on time is included in the total.
Tools: Two glasses, bowl, spoon
Texture and flavor: Creamy and juicy, with a separate crunchy layer. Cool.
Ingredients
- 1 cup plain Greek yogurt
- 2 oz cream cheese, softened
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- 1 cup strawberries, washed and diced
- 2 whole-grain graham cracker sheets, crushed
How to make it
- Stir the filling. Stir the softened cream cheese until smooth, then beat in the Greek yogurt, maple syrup and vanilla.
- Fill the glasses. Divide the filling between two glasses. Add the diced strawberries on top.
- Add the crunch. Add the graham cracker crumbs just before eating, or keep them separate for crunch.
Make it work for you
Easier: Use ready-cut berries.
Sensory swap: Blend the berries into a smooth sauce if chunks bother you. For a seed-free topping, strain the blended berries through a fine-mesh sieve. Keep the crumbs separate if you want the filling smooth.
Storage: Cover and refrigerate the filling and berries for up to 2 days; keep the crumbs dry and separate. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below.
Ingredients and allergens: Contains milk; graham crackers usually contain wheat. Check every product and substitute for other allergens and cross-contact information.
A cheesecake cup you can eat straight away
These cups have a soft filling rather than a sliceable cheesecake center. There is no gelatin, no egg and no baking step. The yogurt brings a little tang, while cream cheese gives it that familiar cheesecake flavor.
The recipe only needs two teaspoons of maple syrup for the two cups. The berries supply their own sweetness, so choose strawberries you enjoy eating as they are.
A few dessert questions
Do the cups need time to set?
No. This is a spoonable dessert, ready after assembly. You can chill it if you prefer a colder filling, but a setting period is not part of the recipe.
Can I make them ahead?
Yes. Cover and refrigerate the filling and berries for up to two days. Keep the crushed crackers in a separate dry container and add them when you are ready to eat.
How do I avoid soggy crumbs?
Add them at the last moment, or serve them in a small dish beside the cup. That also lets each person decide how much crunch they want.
What if I do not like strawberry pieces?
Blend the berries into a topping instead of using diced fruit. If the seeds are the part you dislike, strain the sauce through a fine-mesh sieve after blending.
More food that fits your day
Find your next doable meal in Eat Different.
This dessert is one of 60 recipes in Eat Different, my cookbook for neurodivergent adults. The recipes leave room for familiar foods, different textures and whatever amount of cooking feels doable. “Something sweet” includes more creamy, fruity and chocolate options.
See the book and editions →Try another recipe from the book
Read about safe foods and changing food preferences.
Recipe source: Eat Different by Alice Boone, 68-page landscape edition, page 46. Food handling: USDA: Handling leftovers safely · USDA: Safe reheating.