Make tasty Strawberry Cheesecake Cupcakes that can make any party prettier! Prep time for these no-bake Strawberry Cheesecake Cupcakes is only 15 minutes.
What You Need
Original recipe yields 24 servings
2 cups graham cracker crumbs
1 cup sugar, divided
6 Tbsp. butter, melted
2 cups fresh strawberries, divided
2 Tbsp. strawberry jam
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 Tbsp. lemon zest
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Let's Make It
Mix graham crumbs, 1/4 cup sugar and butter until blended; press onto bottoms of 24 paper-lined muffin pan cups. Refrigerate until ready to use.
Chop enough strawberries to measure 1-1/2 cups; place in medium bowl. Add jam; mix lightly. Reserve remaining berries for garnish.
Beat cream cheese and remaining sugar with mixer until blended. Add dry gelatin mix; mix well. Stir in COOL WHIP. Spoon about 1 Tbsp. cream cheese mixture over each crust. Top with chopped strawberry mixture and remaining cream cheese mixture.
Refrigerate 4 hours or until firm. Garnish with reserved berries and lemon zest.
With their built-in portion control, these delicious mini cheesecakes can help you keep tabs on how much you are eating.
Prepare using 4 cups fresh raspberries and seedless raspberry jam. Reserve 24 raspberries for the garnish. Chop remaining raspberries, then mix with the jam and spoon over cheesecakes as directed.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.