Description
Delightful no-bake strawberry cheesecake cupcakes with creamy filling and a crunchy graham cracker crust, perfect for gatherings.
Ingredients
Scale
- 1 cup Honey Maid Graham Cracker Crumbs
- 1/4 cup butter (melted)
- 1 block (8 oz) Philadelphia Cream Cheese (softened)
- 1 can (14 oz) Eagle Brand Sweetened Condensed Milk
- 1 can (21 oz) Comstock Strawberry Pie Filling
- 1 tub (8 oz) Cool Whip
Instructions
- Prepare your muffin tin by lining it with 12 paper cupcake liners.
- Create the graham cracker crust by mixing graham cracker crumbs and melted butter until resembling wet sand, then press into the bottom of each liner.
- Prepare the cheesecake filling by beating softened cream cheese until smooth, then gradually add sweetened condensed milk and fold in Cool Whip.
- Fill each liner with the cream cheese mixture, leaving room at the top for the topping.
- Add a spoonful of strawberry pie filling on top of each cupcake.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
These cupcakes can be made a day in advance for best flavor. Store in the fridge and serve cool.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg
Keywords: no-bake, strawberry cheesecake, cupcakes, dessert, easy recipe