Description
These Strawberry Shortcake Cheesecake Cups combine a buttery graham cracker crust with creamy vanilla cheesecake filling, topped with fresh diced strawberries and optional shortbread cookie crumble. Perfect for an easy, no-bake dessert that’s ideal for parties or a sweet treat any time.
Ingredients
Scale
For the crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the cheesecake filling:
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
For the topping:
- 1 cup fresh strawberries, diced
- ½ cup crushed shortbread cookies (optional, for garnish)
Instructions
- Prepare the crust: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture is evenly blended. Press about 1 tablespoon of this crust mixture firmly into the bottom of each cupcake liner or dessert cup. Place these in the refrigerator to chill while you prepare the filling.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Gently fold in the vanilla extract and then carefully fold in the whipped cream until the filling is fully combined and light.
- Assemble the cups: Using a spoon or piping bag, evenly distribute the cheesecake filling over the chilled crust layers in each cup.
- Add toppings: Top each cheesecake cup with diced fresh strawberries and sprinkle with crushed shortbread cookies if desired for an extra crunch and flavor.
- Chill and serve: Refrigerate the assembled cups for at least 2 hours until they are firm and set. Serve cold and enjoy your delightful Strawberry Shortcake Cheesecake Cups!
Notes
- You can substitute graham cracker crumbs with digestive biscuits if desired.
- For a lighter version, use reduced-fat cream cheese and whip the cream to soft peaks instead of stiff peaks.
- The crushed shortbread cookie garnish is optional but adds a nice texture contrast.
- Store any leftovers covered in the refrigerator for up to 3 days.
- For easier filling, use a piping bag to neatly portion the cheesecake mixture into the cups.
