No-Bake Strawberry Cream Cheese Cups

Ingredients

• 1.5 cup Graham cracker crumbs
• 0.25 cup Melted butter
• 1 cup Strawberries (Diced)
• 4 oz Cream cheese (Softened)
• 1.5 cup Whipping cream (Listed as whipped cream in the ingredients; the instructions refer to heavy whipping cream)
• 6 tbsp Sweetened condensed milk (Adjust to taste)
• 1 tsp Vanilla bean paste

Steps

1. 1

   Place 12 cupcake liners in a cupcake pan or other suitable holder.

2. 2

   In a medium bowl, mix the graham cracker crumbs with the melted butter until thoroughly combined.

3. 3

   Press the crumb mixture evenly into the bottoms of the 12 cupcake liners to form the crusts.

4. 4

   In a large bowl, beat the heavy whipping cream, sweetened condensed milk, and vanilla bean paste until stiff peaks form.

5. 5

   Fold in the softened cream cheese until well combined, then beat the mixture for 2–3 minutes.

6. 6

   Spoon or pipe the cream cheese mixture over the graham cracker crusts, dividing it among the liners.

7. 7

   Top each cup with the diced strawberries.

8. 8

   Refrigerate the cups for at least 4 hours or overnight, until chilled and set.

9. 9

   Serve chilled.

Notes

The source lists 1 1/2 cups whipped cream but instructs the cook to beat heavy whipping cream; this extraction treats them as the same dairy component. The source does not specify a refrigerator temperature or an exact set texture beyond chilling for at least 4 hours or overnight.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• strawberry
• individual servings
• refrigerated
• American