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Strawberry Cheesecake In A Cup
Sydney @ Tastefully Frugal
Soft, creamy cheesecake topped with strawberry sauce.
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Prep Time
1
hour
hr
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Servings
2
Ingredients
1x
2x
3x
Graham Cracker Crust
10
Graham Crackers
4
Tbsp
butter
melted
1/8
cup
brown sugar
Cheesecake
8
oz.
cream cheese
room temperature
1
14 oz. sweetened condensed milk
1/4
cup
lemon juice
Strawberry Topping
1
cup
strawberries
cut into small bite size pieces
3/4
cup
water
1/4
cup
sugar
1
Tbsp
cornstarch
1/2
packet strawberry Kool-Aid
Instructions
Graham Cracker Crust
In a blender (I love my Blendtec) crush graham crackers.
Transfer crushed crackers to a bowl and mix in butter and brown sugar.
Divide crust up into 2-3 serving cups and press down with fingers.
Cheesecake
Mix together all cream cheese, sweetened condensed milk and lemon juice in a medium bowl on medium speed until smooth (3-5 minutes).
Spoon cheesecake over graham cracker crust and let chill in fridge for an hour.
Strawberry Topping
Whisk together water, sugar and cornstarch in a small pot and bring to boil over medium-high heat.
Add strawberries, stir and reduce heat to low. Let simmer for 5-6 minutes.
Remove from heat and stir in Kool-Aid.
Let cool before placing on top of cheesecake.
Notes
You can also make these into smaller servings for little ones or parties.
Tried this recipe?
Mention
@sydney_tastefullyfrugal
or tag
#sydney_tastefullyfrugal
!