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Creamy Egg-Free Strawberry Cheesecake Cups

egg-free strawberry cheesecake cups - featured image
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A luscious, creamy egg-free strawberry cheesecake cup recipe perfect for Mother’s Day, featuring a smooth coconut cream and cream cheese filling with a crunchy graham cracker crust.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g)
  • 5 tablespoons unsalted butter, melted (about 70g)
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup coconut cream (120ml)
  • ⅓ cup powdered sugar (40g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh strawberries (about 150g), hulled and sliced
  • Optional: fresh mint leaves for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly moistened and resembles wet sand.
  2. Divide crust mixture evenly among serving cups (about 2 tablespoons per cup) and press down firmly to create a compact base.
  3. Bake crusts for 8-10 minutes until fragrant and slightly golden. Remove and let cool completely.
  4. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  5. Add coconut cream, powdered sugar, vanilla extract, and lemon juice. Beat on low speed until fully combined and fluffy, about 3-4 minutes, scraping down sides occasionally.
  6. Spoon or pipe cheesecake filling evenly over cooled crusts, filling each cup nearly to the top. Smooth surface with a spatula.
  7. Refrigerate cups for at least 3 hours, preferably overnight, to let filling set and flavors meld.
  8. Just before serving, top each cup with sliced fresh strawberries and garnish with mint leaves if desired. Serve chilled.

Notes

Ensure cream cheese is softened to avoid lumps. Chill coconut cream overnight and use only the thick part for best texture. Press crust firmly to prevent crumbling. If short on time, chilling for 3 hours is sufficient but overnight is best. Avoid microwaving to preserve creamy texture. For gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour. For dairy-free, use vegan cream cheese and coconut yogurt.

Nutrition

Keywords: egg-free, strawberry cheesecake, no-bake dessert, Mother's Day dessert, creamy cheesecake cups, coconut cream, graham cracker crust

Find it online: https://sunnysavory.com/creamy-egg-free-strawberry-cheesecake-cups-recipe-easy-perfect-for-mothers-day/