These No Bake Cheesecake Cups with Strawberry Compote are deconstructed strawberry cheesecake served layered in a jar and are the most fun summer treats! They’re simple to make and can be packed for an afternoon picnic, served for brunch or a shower. A refreshing treat for any night of the week.

My love for cheesecake is STRONG! I absolutely love it in any form it comes in. If there’s cheesecake on a restaurant menu, of course I’m going to order it! And I don’t share. Ever. 😉 My favorite topping is always, always strawberries, in a sweet sauce preferably! But I can also eat it plain. I will never complain whenever cream cheese is involved. 

And these individual strawberry cheesecake cups are the perfect dessert to have around during backyard summer parties, or whenever that cheesecake craving strikes. 😉 The cheesecake filling is smooth and creamy, topped with sweet summer strawberries compote and nestled on a buttery honey graham cracker crust. They’re a great dessert to prep hours in advance because they’re tastiest after setting for just 2-3 hours, but they’ll keep their texture for 24 hrs. I still think it tastes delicious after 3-4 days in the fridge, the crust just softens up a little bit.  

I promise these will be a huge hit at any party you serve them at! You can use any fruit you prefer to make the compote but who doesn’t love the strawberry and cheesecake combo??

Yield: 12 servings

INGREDIENTS

• 1 1/2 cups graham cracker crumbs 
• 1/3 cup granulated sugar 
• 6 tablespoons butter, melted 
• 1 package (250g) cream cheese 
• 1 can sweetened condensed milk 
• 1/3 cup lemon juice 
• 1 teaspoon vanilla extract
• 12 125ml mason jars

Strawberry Compote

• 3 cups hulled & quartered strawberries (frozen or fresh) *see notes 
• 1 tablespoon lemon juice
• 1/3 cup sugar

INSTRUCTIONS 

1. For strawberry compote, place all ingredients in a saucepan over low heat. Heat gently, stirring occasionally, for about 15 minutes or until the strawberries are soft and the juice has thickened slightly.
2. Allow to cool, then place in an airtight jar, in the fridge and use within 2 weeks.
3. Mix graham cracker crumbs, melted butter, and white sugar together. Press into the bottom of 125 ml mason jars. Set them in the fridge for an hour.
4. Beat the cream cheese until fluffy. Gradually beat in sweetened condensed milk. Add in lemon juice and vanilla. Pour over the prepared crust in the mason jars and let it chill for 3 hours.
5. Top with strawberry compote before serving. Serve and enjoy!

RECIPE NOTES

• If using frozen strawberries, place them in a large bowl and let them thaw completely at room temperature. Add the excess liquid to the pot with the strawberries.