Hot days call for cool and creamy Strawberry Cheesecake Cups. Made in a blender with cottage cheese and fresh berries, this no bake dessert comes together in minutes. A spoonful of jam and a swirl of whipped cream make every cup so pretty and delicious.
This post was first published in March 2012. It was updated with new pictures and text in June 2026.
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Cottage cheese is trending right now, and these cups show exactly why! When you blend it until it's smooth, it loses the lumpy texture and becomes a silky, creamy base for desserts.
The flavor is mild and slightly tangy, which makes it a surprising swap for cream cheese in a cheesecake filling. It is lighter, has a higher protein content, and really tastes like the real thing.
When it is hot outside, I am all about no bake desserts. I love making parfaits and cheesecake cups to avoid using the oven. This week, I blended cottage cheese, Greek yogurt, and fresh strawberries to make a creamy cheesecake filling.
After chilling for a few hours, we had the most adorable little desserts for the week. The spoonful of strawberry chia jam on top added the perfect extra berry touch!
Why Make Strawberry Cheesecake Dessert Cups
- Easy to make. Toss it all in the blender and pulse until smooth. It's literally that easy, and you don't have to heat your kitchen with the oven.
- Light and packed with protein. Cottage cheese and yogurt make these a lighter treat that also adds protein to your day.
- Strawberry chia jam topping. A spoonful of fresh jam on top adds more berry flavor and makes the jars so pretty.
- Individual servings. These treats are great for parties or for enjoying something sweet every day this week.
- Make-ahead friendly. Pop them in the fridge a few hours ahead or the night before and add the toppings right before serving.
Ingredient Notes and Substitutions
Just a handful of simple ingredients is all you need for these healthy cheesecake cups. Scroll down to the printable recipe card at the bottom of the post for the exact amounts.
- Plain Gelatin: One packet of Knox gelatine dissolved in water helps the filling set up perfectly in the fridge. Do not skip this, or your filling will be extremely soft.
- Fresh Strawberries: Used in the jam and in the filling for a naturally sweet strawberry flavor. Fresh is best here, but thawed and drained frozen strawberries will work too.
- Cottage Cheese: For the richest, creamiest results, use full-fat or 2% cottage cheese. Blend it until there are no lumps for the smoothest filling.
- Plain Greek Yogurt: Adds a light, creamy flavor that makes it taste more like cheesecake. Plus, it adds extra protein. Try strawberry or vanilla-flavored yogurt for a slightly sweeter filling.
- Honey: Naturally sweetens the filling. Add more or less depending on how sweet your berries are. Maple syrup works great as a swap, too.
- Vanilla Extract: Just a little bit adds some warm flavor.
- Fresh Whipped Cream: A swirl on top adds a pretty touch. You can also use Cool Whip.
Recipe Variations
- Try different fresh fruit. Use raspberries, blueberries, or peaches for a completely different flavor.
- Add a crust. Spoon crushed graham crackers crumbs, Golden Oreo crumbs, or granola on the bottom for a little extra crunch or texture.
- Use store-bought jam. Any store-bought strawberry jam works great as a quick substitute for the homemade jam.
How To Make Strawberry Cheesecake Cups
These individual cups are so easy and so fun to make. Follow our step-by-step instructions for putting them together in minutes.
- Dissolve the gelatin. Sprinkle the dry powder over the cool water. Let it sit for a few minutes, then microwave for 10 seconds. Stir until completely dissolved with no clumps. Set it aside.
- Blend the filling. Add the fresh strawberries to the blender or food processor and pulse until finely chopped. Add the remaining ingredients, including the gelatin water. Blend until completely smooth and creamy. Scrape down the sides if needed.
- Pour into cups. Divide the filling evenly among small mason jars or individual dessert cups.
- Refrigerate until set. Cover with plastic wrap or a lid, then refrigerate for 3-4 hours or overnight.
- Add the toppings. Right before serving, top each one with chia jam, then use a piping bag to add a swirl of whipped cream and a fresh berry.
BruCrew Tips
- Blend until completely smooth. You want to keep blending until there are no lumps or curds left, so your filling is smooth and creamy.
- Dissolve the gelatin completely. Make sure the gelatin is fully dissolved and free of clumps before adding it to the blender. You can microwave the bowl for 10 seconds to help melt it.
- Use clear jars. I recommend the clear cups because the pink and red layers look so pretty on the sides.
- Add the toppings before serving. The whipped cream and fresh strawberry look the prettiest and freshest when added at the last minute. The chia jam can go on earlier since it holds up well on top.
Storage Recommendations
Store covered cups in the refrigerator for up to 6 days. Add the toppings right before serving for the prettiest presentation.
I do not recommend freezing these cheesecake jars, as the filling may separate and get grainy after thawing.
More Cheesecake Dessert Cups To Try
- Chocolate Cheesecake Parfaits
- Coffee Parfait
- Pina Colada Cheesecake Cups
- Peanut Butter Parfaits
- Peach Parfaits
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
No Bake Strawberry Cheesecake Cups
Hot days call for cool and creamy Strawberry Cheesecake Cups. Made in a blender with cottage cheese, yogurt, and fresh berries, this no bake dessert comes together in minutes.
Ingredients
For the Filling
- 1 packet plain Knox gelatine
- ¼ cup warm water
- 1 ½ cups fresh strawberry slices (8 oz)
- 1 ¼ cups cottage cheese
- ¼ cup plain Greek yogurt
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- pinch of salt
For the Topping
- 2 cups diced strawberries (12 oz)
- 1 tablespoon raw honey
- 1 tablespoon chia seeds
- Whipped Cream
- Whole Strawberries
Instructions
- Combine the gelatine and warm water in a small bowl. Stir until dissolved. Set aside.
- Place the strawberries in a blender and pulse until finely chopped.
- Add the cottage cheese, yogurt, vanilla, salt, and gelatin water and blend until smooth and creamy.
- Pour into 8 4-ounce mason jars. Cover and refrigerate for 3-4 hours or overnight.
- Place the diced strawberries and honey in a small pan. Heat over medium heat until the berries release their juices and come to a low boil.
- Reduce the heat and simmer for 10-15 minutes or until thicker. Remove from the heat and let cool for an hour. Stir in the chia seeds and refrigerate until thick.
- Add a spoonful of chia jam to each cup, then swirl on whipped cream. Top with a fresh berry.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 7mgSodium: 151mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
The Daily Smash says
These look so good. I just found your blog its great. Have a Great Day 🙂
Micah and Katie says
Looks yummy!! I can't wait to try them when its strawberry season here!
iamahoneybee.com says
ha! well I think your procrastination and your kitchen situation worked out well since this is a great recipe to feature.
Melissa says
This looks delicious! I love that you made them in the little jars! 🙂
Sue Alexander says
they looks so cute in the little jars, that alone makes me want to make them.
Lisa says
This version of cheesecake sounds so much healthier and even better that no oven is required. Fantastic job making them!
Jennifer says
Yum. Love the presentation.
Kristen says
You chose the perfect presentation for those little cheesecakes. Who could resist dipping their spoon into them?!
Julia says
Nice use of some of my favorite kitchen 'tools:' a blender and mason jars!!!! These look pretty darn yummy!
Kirstin says
YUM! This sounds so good and your pictures are awesome!
Nicole Humphrey Cook says
You always find the best recipes to make and these are no exception - and no-bake is even better. They are so cute.
Asiya Baig says
Love your presentation! At first I thought this was going to be super high in fat but I see you used cottage cheese not cream cheese!!! Bookmarking this!
Avril says
Ahhhh my mouth is watering....could I have just one maybe two of those precious little jars of strawberry sweetness? 😉 I would have given you 2 thumbs up along with all my toes as I just ADORE anything made with strawberries! Wonderful choice for your SRC assignment this month. 🙂
Holly Lefevre says
Pretzels crust with strawberries...I pinned this I must try it...fabulous presentation too!
Kara @ Mine for the Making says
Yum yum yum! I love cheesecake and I love NO bake! This is perfect for me 🙂 I think these would be perfect for a baby or bridal shower. Maybe I can make blue ones with blueberries for my sister's baby shower since shes having a boy! Where did you get the oh so cute jars?
Kels @ K and K Test Kitchen says
These are adorable! And they sound so easy and so delicious! Thanks for sharing 🙂
Dorothy @ Crazy for Crust says
Those pictures are amazingly gorgeous. I need you to teach me about food styling. 🙂 And I love this recipe. I've decided that, because our a/c is so expensive, that I want to do no-bake desserts this summer. This one? YUM!
withoutadornment says
These look amazing and seem like the perfect spring dessert!
Yasmeen says
Yum - pretzel crust - just love all things sweet and salty. Cute presentation, too. Glad to have found your blog through SRC!
Susan-The Weekly Sweet Experiment says
Sounds and looks delicious! Love the jars 🙂