Description
Delight in these easy-to-make Strawberry Shortcake Cheesecake Cups, a no-bake dessert featuring a crunchy graham cracker crust, fluffy cream cheese filling, and sweet macerated strawberries. Perfect for individual servings, these cups combine the classic flavors of strawberry shortcake with creamy cheesecake, ideal for quick entertaining or a light sweet treat.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
Cheesecake Filling
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
Strawberry Topping
- 1 1/2 cups diced fresh strawberries
- 1 tablespoon sugar (for macerating)
Optional Toppings
- Whipped cream
- Crushed shortbread cookies
Instructions
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Spoon approximately 2 tablespoons into the bottom of each of 6 small cups or jars, pressing down lightly to form an even crust layer.
- Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, beating until fully combined. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy, ensuring a light texture.
- Macerate the strawberries: Toss diced fresh strawberries with 1 tablespoon of sugar in a small bowl. Let them sit for 10 to 15 minutes to release their juices and sweeten naturally.
- Assemble the cups: Layer the cream cheese filling over the graham cracker crust in each cup, then top with a portion of the macerated strawberries. Repeat layers if desired to fill the cups.
- Chill: Refrigerate the assembled cups for at least 1 hour to allow the flavors to meld and the filling to set properly.
- Add optional toppings and serve: Before serving, garnish with whipped cream and crushed shortbread cookies if desired for extra texture and flavor.
Notes
- Make ahead for easy entertaining—these cheesecake cups keep well refrigerated for up to 2 days.
- Graham cracker crust can be swapped with vanilla wafers or shortbread cookies for different flavor bases.
- Ensure the heavy cream is cold before whipping to achieve stiff peaks effectively.
- For a dairy-free variation, consider using vegan cream cheese and coconut cream whipped topping.
