Yields: 6 servings
Prep time: 25 minutes
Chill time: 4+ hours
Calories: Approx. 575 kcal per serving
These refreshing individual desserts feature layers of crunchy graham cracker base, a creamy strawberry-lemon cheesecake filling, and fresh berry topping. Perfect for making ahead.
Ingredients
Strawberry Cream Filling:
- 1.5 cups fresh strawberries, hulled (plus more for puree)
- 18 oz (510g) full-fat cream cheese, softened to room temperature
- 1.5 cups prepared strawberry puree (from about 1 pint fresh strawberries), strained to remove seeds
- 3/4 cup (approx. 90g) powdered sugar, sifted
- 2 1/4 cups frozen whipped topping (like Cool Whip), thawed, OR equivalent amount of sweetened, stabilized real whipped cream
- 1 teaspoon pure vanilla extract (New Addition)
- 1/2 teaspoon finely grated lemon zest (New Addition)
Graham Cracker Base:
- 1.5 cups (approx. 165g) graham cracker crumbs (from about 10-12 full sheets)
Topping:
- 18 small to medium fresh strawberries (approx. 3 per jar)
Equipment:
- 6 individual serving glasses or jars (approx. 6-8 oz capacity each)
- Food processor or blender
- Fine mesh strainer
- Electric mixer (stand or hand-held)
- Rubber spatula
Instructions
- Prepare Strawberry Puree: Wash and hull enough fresh strawberries to yield 1.5 cups of puree. Blend them in a food processor or blender until smooth. Press the puree through a fine-mesh sieve set over a bowl, using a spatula to push it through; discard the seeds left in the strainer. Set the strained puree aside.
- Make Graham Cracker Base: Place the graham cracker crumbs in a small bowl. Divide the crumbs evenly among the bottoms of your 6 serving glasses or jars, pressing down lightly to form a base layer.
- Beat Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth and free of lumps. Add the strained strawberry puree, sifted powdered sugar, vanilla extract, and lemon zest. Beat again on medium speed until well combined and fluffy, scraping down the sides of the bowl as needed.
- Fold in Whipped Topping: Gently fold the thawed frozen whipped topping (or stabilized whipped cream) into the strawberry cream cheese mixture using a rubber spatula. Continue folding just until no white streaks remain and the mixture is evenly combined and light pink. Be careful not to overmix and deflate the topping.
- Layer the Cups: Carefully spoon or pipe the strawberry cream mixture evenly over the graham cracker base in each of the 6 jars. Smooth the tops lightly.
- Chill: Cover the jars loosely with plastic wrap or lids. Refrigerate for at least 4 hours, or preferably overnight, to allow the filling to set properly.
- Garnish and Serve: Just before serving, top each Chilled Strawberry Delight Cup with 3 fresh strawberries (halved or sliced if large). Serve cold.
Estimated Nutritional Information (Per Serving – 1 of 6 Cups)
- Calories: approx. 575 kcal
- Total Fat: approx. 37g
- Saturated Fat: approx. 22g
- Total Carbohydrates: approx. 55g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 40g
- Protein: approx. 7.5g
- Sodium: approx. 300mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including full-fat cream cheese and standard frozen whipped topping. Actual values may vary based on ingredient brands, density of whipped topping if using real cream, and precise measurements.)
