No-Bake Strawberry Cheesecake Cups with SugarShy Strawberry Spread

Some desserts are worth making just for that first spoonful. These no-bake strawberry cheesecake cups have a buttery biscuit base, a smooth and creamy filling, and a fruity strawberry topping.

They’re simple to put together, need no oven, and can be made ahead of time and chilled until dessert is ready to serve. SugarShy Strawberry Spread gives each cup its strawberry flavour, while SugarShy Allulose Sweetener lets you adjust the sweetness of the cheesecake filling to suit your taste.

Make them for a weekend treat, a family dinner, or whenever you feel like something sweet without spending the afternoon in the kitchen.

Prep time: 20 minutes

Chilling time: 4 hours

Total time: 4 hours 20 minutes

Servings: 4 cheesecake cups

Ingredients

For the biscuit-free base

100 g almond meal

35 g unsalted butter, melted

A small pinch of salt

For the cheesecake filling

250 g cream cheese, softened

150 ml thickened cream, cold

1–2 tbsp SugarShy Allulose Sweetener, to taste

1 tsp vanilla extract

For the strawberry topping

4–5 tbsp SugarShy Strawberry Spread

Fresh strawberries, sliced, for decoration (optional)

Method

1. Prepare the base

Mix the almond meal, melted butter and a small pinch of salt in a bowl until the mixture resembles damp crumbs. Divide it between 4 small dessert glasses and press it down gently with the back of a spoon. Place the glasses in the fridge while you prepare the filling.

2. Make the cheesecake filling

Beat the softened cream cheese, SugarShy Allulose Sweetener and vanilla extract until smooth and creamy. In a separate bowl, whip the cold thickened cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture until everything is combined. Taste the filling and add a little more sweetener if needed.

3. Fill the glasses

Spoon the cheesecake mixture evenly over the chilled almond base. Smooth the tops with the back of a spoon.

4. Add the strawberry topping

Stir the SugarShy Strawberry Spread until smooth and spoon a layer over each cheesecake cup. Spread it gently so the creamy filling stays in place.

5. Chill before serving

Cover the glasses and refrigerate for at least 4 hours, or until the filling is firm. For the best texture, leave them overnight if you have time.

Just before serving, top with freshly sliced strawberries if desired.

Tips for the Best Cheesecake Cups

Use softened cream cheese: This makes the filling smoother and helps prevent lumps.

Keep the cream cold: Cold thickened cream whips more easily and gives the cheesecake a lighter texture.

Adjust the sweetness: Start with 1 tablespoon of SugarShy Allulose Sweetener, taste the filling, and add more if needed.

Give them enough time to chill: At least 4 hours in the fridge helps the filling set properly.

Add the topping before serving: For a neat finish, spoon the strawberry spread over the cheesecake once the filling has chilled.

How to Store

Keep the cheesecake cups covered in the refrigerator and enjoy them within 2–3 days. For the freshest appearance, add sliced strawberries just before serving.

These cheesecake cups are best served chilled. Freezing is not recommended, as it may change the texture of the creamy filling.

Make It with SugarShy

The strawberry topping is what makes these cheesecake cups special. Try them with SugarShy Strawberry Spread and adjust the sweetness of the creamy filling with SugarShy Allulose Sweetener to suit your taste.