Ingredients
-
1 cup graham cracker crumbs
-
2 tbsp melted butter
-
2 tbsp sugar
-
1 (8 oz) package cream cheese, softened
-
1/3 cup powdered sugar
-
1 tsp vanilla extract
-
1 cup whipped topping (like Cool Whip), thawed
-
1 cup fresh strawberries, chopped
-
Extra strawberries for topping (sliced or whole)
Instructions
-
In a small bowl, mix graham cracker crumbs, melted butter, and sugar until the texture feels like wet sand.
-
Spoon about 2 tablespoons of the crumb mixture into the bottom of each small cup or jar and press down gently to form a crust.
-
In a medium bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
-
Fold in the whipped topping until fully blended.
-
Gently fold in the chopped strawberries.
-
Spoon or pipe the cheesecake filling over the crust in each cup.
-
Chill in the refrigerator for at least 1 hour before serving.
-
Top with extra strawberries before serving for a fresh finish!