Fresh No-Bake Star-Spangled Berry Cheesecake Cups
A simple, fresh, no-bake dessert featuring layers of graham cracker crust, creamy cheesecake filling, and fresh strawberries and blueberries, perfect for patriotic occasions and summer celebrations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups (150g) graham crackers, crushed (honey-flavored recommended)
- 5 tablespoons (70g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 8 ounces (225g) cream cheese, softened (Philadelphia brand recommended)
- ½ cup (60g) powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup (180ml) heavy cream, whipped to soft peaks (or coconut cream for dairy-free)
- 1 cup (150g) fresh strawberries, sliced
- 1 cup (150g) fresh blueberries
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the crust: In a medium bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar. Mix until crumbs are evenly coated and hold together when pressed, about 3 minutes.
- Assemble the crust layer: Spoon about 2 tablespoons (30g) of the crust mixture into each serving cup. Press down gently to form a compact base. Refrigerate while preparing the filling (about 10 minutes).
- Make the cheesecake filling: In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 3-4 minutes on medium speed with an electric mixer.
- Whip the heavy cream: In a separate bowl, whip heavy cream until soft peaks form, about 3-5 minutes.
- Fold the whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the mixture.
- Layer the cheesecake filling: Spoon the creamy mixture over the chilled crust in each cup, filling about three-quarters of the way. Smooth the tops.
- Add the berry topping: Arrange fresh blueberries on one side and sliced strawberries on the other side of each cup. Use about ½ cup (75g) of berries per cup. Garnish with fresh mint leaves if desired.
- Chill before serving: Refrigerate the cups for at least 2 hours or overnight to allow flavors to meld and filling to firm up.
Notes
Keep cream cheese at room temperature before mixing to avoid lumps. Whip cream to soft peaks, not stiff, to keep filling light. Chill for at least 2 hours or overnight for best texture. If filling is too loose, add 1 tablespoon gelatin dissolved in warm water before folding in whipped cream. Use fresh berries for best results; if using frozen, thaw and drain well to avoid soggy crust.
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 15
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 22
- Fiber: 2
- Protein: 4
Keywords: no-bake cheesecake, berry dessert, patriotic dessert, Fourth of July dessert, easy summer dessert, cheesecake cups, fresh berries, no oven dessert