dessert

Ingredients

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened
• ½ cup (60 g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (240 ml) heavy whipping cream, whipped to stiff peaks

Crust

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 1 tablespoon sugar

Topping

• 1 cup fresh strawberries, diced
• Whipped cream
• Extra graham cracker crumbs (optional)
• Fresh mint leaves (optional)

Instructions

1. In a bowl, combine the graham cracker crumbs, melted butter, and sugar.
2. Divide the crumb mixture among 6 dessert cups, pressing it gently into the bottom.
3. Beat the cream cheese, powdered sugar, and vanilla until smooth.
4. Fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Spoon or pipe the filling over the crust in each cup.
6. Top with diced strawberries, a swirl of whipped cream, and a sprinkle of graham cracker crumbs.
7. Chill for at least 2 hours before serving.

Tips

• Use blueberries, raspberries, peaches, or mango instead of strawberries.
• For extra flavor, add a little lemon zest to the filling.
• Pipe the filling with a piping bag for a bakery-style presentation.

Storage

• Refrigerator: Keep covered for up to 3 days.
• Freezing: Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Prep Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6 dessert cups