Strawberry Cheesecake Cups

Strawberry Cheesecake Cups are a simple, make‑ahead treat that tastes like cheesecake without baking. Layers of strawberry‑chia compote, plain yogurt, and graham crackers soften overnight into a creamy, crunchy cup perfect for an afternoon treat or dessert.

Why you’ll love this

  • Quick to prep and fridge‑ready: assemble tonight, enjoy tomorrow.

  • Gut‑friendly: plain yogurt supplies probiotics (live cultures) to support the gut microbiome.

  • Flexible: swap sweetener, fruit, or crackers to match dietary needs.

Ingredients

  • 3/4 cup plain yogurt (Greek or regular)

  • 2 graham crackers, broken into pieces



    Strawberry Chia Compote:

  • 2 cups frozen strawberries

  • 1/4 cup water

  • 2 tbsp honey (or maple syrup)

  • 2 tbsp chia seeds

  • 1 tsp vanilla extract

Instructions

  1. Make the compote: In a small pot, combine frozen strawberries, water, and honey. Bring to a boil over medium heat, then lower to a simmer.

  2. Add chia & vanilla: Stir in chia seeds and vanilla, simmer 8–10 minutes until jammy. Remove from heat and let cool.

  3. Smooth (optional): For a smoother compote, pulse cooled compote a few seconds in a blender or food processor.

  4. Layer the cup: Spoon 2–3 tbsp compote into the bottom of a cup or jar. Add 3/4 cup plain yogurt. Gently press graham cracker pieces vertically into the yogurt so they soften slightly.

  5. Chill: Cover and refrigerate overnight (or at least a few hours) to let flavors meld and crackers soften. Serve cold.

    Makes 1 cup

Pro tips

  • Use full-fat Greek yogurt for extra protein and creaminess, or coconut yogurt for a creamy plant-based alternative.

  • Adjust sweetness to taste—reduce honey for less sugar or use maple for a vegan option.

  • If you prefer more crunch, add extra graham pieces or granola just before serving.

  • Make a larger batch of compote and keep refrigerated for up to 4 days.

jamie mokComment