Strawberry Cheesecake Cups

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These Strawberry Cheesecake Cups come together in minutes and feel like something you’d get from a café, only they’re made right at home.

No oven, no stress, just layers of creamy filling and sweet strawberries that taste just as good as they look.

They’re perfect for when you want something that feels a little fancy without the work — easy to prep, easy to serve, and perfect for sharing (or not sharing at all).

They’re proof that simple desserts can still feel special!

As you make your way to the recipe, don’t skip the tips section — those small details help everything come out just right.

Strawberry Cheesecake Cups

Preparation time (approximate):

Prepare the crust (blend, mix, and bake): 10–15 minutes
Prepare the strawberry sauce: 10 minutes
Prepare the cream: 5 minutes
Assemble the cups: 10 minutes
Refrigeration: minimum 1 hour
Total active time (excluding refrigeration): 35–40 minutes
Serves: 4 cups

Why You’ll Love This Recipe

This is the kind of dessert that makes everyone happy! It also satisfies all cravings, with a balance of creamy, fruity, sweet, and crunchy.

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They’re easy to make ahead for parties, picnics, or weeknight desserts, and they chill beautifully, tasting even better the next day.

Perfect for an after-school snack, a late-night treat, or a little something sweet after a long day.

A glass jar filled with layered cheesecake, strawberry sauce, and graham cracker crumbs, with a spoon scooping out a portion. A sliced strawberry lies beside the jar.

How To Make Strawberry Cheescake Cups

Bowls containing strawberries, cream cheese, heavy cream, graham cracker crumbs, powdered sugar, shredded coconut, and vanilla extract on a marble surface.

Ingredients:

Base:

  • 1 cup crushed cookies (Graham crackers or vanilla cookies, approx. 15 to 18 cookies)
  • 1/3 cup shredded coconut

Filling:

  • 1 cup cream cheese
  • 1/2 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract

Strawberry Sauce:

  • 1 ½ cups strawberries, diced
  • 3 tbsp powdered sugar
A spoon holds a layered dessert with whipped cream, strawberry topping, and a crumbly crust, with fresh strawberries blurred in the background.

Step-by-Step Guide

1. Prepare the base:

Mix the crushed cookies with the shredded coconut, then spread the mixture on a baking sheet.

  • Baking sheet lined with parchment paper holding a pile of dry, golden bread crumbs on a marble surface.
  • A baking tray lined with parchment paper holds a mound of breadcrumbs and grated Parmesan cheese.
  • A rectangular baking tray lined with parchment paper and filled with an even layer of breadcrumbs on a marble surface.

Bake at 320–340 °F (160–170 °C) for 7 to 10 minutes, until the coconut is lightly golden and fragrant.

Remove from oven and let cool completely.

A baking tray lined with parchment paper holds an even layer of golden brown breadcrumbs on a marble surface.

2. Prepare the strawberry sauce:

Place the diced strawberries and 3 tablespoons of sugar in a pan over medium heat.

A nonstick frying pan with chopped strawberries and a pile of white sugar on a light marble countertop.

Cook, stirring and gently mashing with a wooden spoon or spatula, until a thick sauce forms.

A frying pan with chopped strawberries cooking in syrup on a marble surface, stirred with a wooden spoon.

Remove from heat and allow to cool.

A black-handled frying pan with chopped strawberries cooking in syrup on a light-colored marble surface.

3. Prepare the cream filling:

In a mixing bowl, beat the cold heavy cream with the powdered sugar and vanilla extract until it thickens slightly (about 1 minute).

  • A clear glass bowl with a small amount of cream or milk sits on a light-colored marble countertop.
  • A clear glass bowl containing heavy cream and powdered sugar sits on a white marble surface.
  • A glass bowl containing heavy cream and powdered sugar sits on a marble surface.
  • A glass mixing bowl containing a pale, slightly bubbly batter sits on a white marble surface.

Add the cream cheese and beat until smooth and well combined.

  • A glass bowl containing a mixture of white liquid and a dollop of thick white cream sits on a marble surface.
  • A glass bowl filled with thick, whipped cream sits on a white marble surface.

4. Assemble the cups:

Add 2 tablespoons of the cookie and coconut base to the bottom of each cup.

  • Four small glass jars filled with a tan, granular substance are arranged in a square on a light-colored marble surface.
  • Four small glass jars each containing a portion of dry oatmeal are arranged on a light gray marble surface.

Add a layer of the cream cheese mixture.

  • Four small glass jars containing a creamy dessert are arranged in a square on a light marble surface.
  • Four small glass jars with a layer of crushed graham crackers topped with creamy cheesecake filling, arranged on a light grey marble surface.

Spoon a bit of the strawberry sauce on top.

Four small glass jars filled with a red fruit dessert are arranged in a square pattern on a light marble surface.

Repeat layers if desired and finish with extra sauce, fresh strawberries, or shredded coconut.

  • Four glass jars filled with layered cheesecake, strawberry sauce, and crumb crust are arranged on a light marble surface.
  • A spoon holds a portion of layered strawberry cheesecake in a jar, with fresh strawberries and more cheesecake jars on a wooden board.

5. Chill:

Refrigerate for at least 1 hour before serving to allow the dessert to set and chill properly.

A glass jar filled with layered cheesecake, strawberry sauce, and graham cracker crumbs sits on a white surface; another jar is in the background.

Tips, Tricks and Storage

  • Chill Before Serving: Let the dessert cups chill in the refrigerator for at least 1 hour (or even overnight) for a firmer texture and more intense flavors.
  • Use Fresh Strawberries When Possible: They’ll give you the best color and natural sweetness. If using frozen berries, thaw and drain them first to prevent the topping from becoming watery.
  • Use Your Gadgets: Using a piping bag for the filling makes it easier to layer and helps if you’re making several cups at once. For the fruit sauce, use a blender for a smoother texture instead of a chunky one. 
  • Add Crunch Before Serving: If you’re topping with extra cookie crumbs or nuts, sprinkle them on just before serving to keep them crisp. If you add them ahead of time, they risk becoming soggy. 
  • Storage: Keep the cups covered in an airtight container and refrigerated for up to 3 days. The flavors will intensify over time.
A spoon holds a portion of layered strawberry cheesecake in a jar, with fresh strawberries and more cheesecake jars on a wooden board.

Substitutions and Variations

Swap strawberries for raspberries, blueberries, mango, or a mix of berries. You can also change up the crust by using graham crackers, shortbread, or even chocolate cookies instead.

Want a gluten-free option? Substitute traditional cookies for gluten-free cookies, such as almond cookies, rice crackers, or a mix of almond flour and shredded coconut. You can also use gluten-free granola or grind nuts. Use what you have at home and have fun with it!

A glass jar filled with layers of cheesecake, graham cracker crumbs, and strawberry topping sits on a wooden board.

Frequently Asked Questions

Q: Can I make these in advance?

 Yes! They’re perfect make-ahead desserts. Assemble the cups, cover, and refrigerate overnight. Add toppings right before serving to prevent them from becoming soggy.

Q: Can I use low-fat cream cheese or Greek yogurt instead?

 You can. The texture will be a bit lighter and less rich, but still creamy and flavorful.

Q: What if I don’t have small cups?

 Use small mason jars, ramekins, or even wine glasses for an elegant presentation.

Q: Can I make a large version instead of individual cups?

Definitely — layer everything in a large dish or baking pan and serve it family-style.

Craving more super tasty treats? Try Blueberry Cheesecake Popsicles, Strawberry Lemonade Popsicles, or Blackberry Muffins next!

Strawberry Cheescake Cups

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Three glass jars filled with layered strawberry cheesecake, topped with sliced strawberries, sit on a wooden surface.
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Prep Time:40 minutes
Chill Time:1 hour
Total Time:1 hour 40 minutes

Ingredients

Base:

  • 1 cup crushed cookies Graham crackers or vanilla cookies, approx. 15 to 18 cookies
  • ⅓ cup shredded coconut

Filling:

  • 1 cup cream cheese
  • ½ cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Strawberry Sauce:

  • 1 ½ cups strawberries diced
  • 3 tbsp powdered sugar

Instructions

Prepare the base:

  • Mix the crushed cookies with shredded coconut and spread the mixture on a baking sheet.
  • Bake at 320–340 °F (160–170 °C) for 7 to 10 minutes, until the coconut is lightly golden and fragrant.
  • Remove from oven and let cool completely.

Prepare the strawberry sauce:

  • Place the diced strawberries and 3 tablespoons of sugar in a pan over medium heat.
  • Cook, stirring and gently mashing with a wooden spoon or spatula, until a thick sauce forms.
  • Remove from heat and allow to cool.

Prepare the cream filling:

  • In a mixing bowl, beat the cold heavy cream with the powdered sugar and vanilla extract until it thickens slightly (about 1 minute).
  • Add the cream cheese and beat until smooth and well combined.

Assemble the cups:

  • Add 2 tablespoons of the cookie and coconut base to the bottom of each cup.
  • Add a layer of the cream cheese mixture.
  • Spoon a bit of the strawberry sauce on top.
  • Repeat layers if desired and finish with extra sauce, fresh strawberries, or shredded coconut.

Chill:

  • Refrigerate for at least 1 hour before serving to allow the dessert to set and chill properly.

Notes

Tips, Tricks & Storage

Chill Before Serving
Let the dessert cups chill in the refrigerator for at least 1 hour (or even overnight) for a firmer texture and more intense flavors.
Use Fresh Strawberries When Possible
They’ll give you the best color and natural sweetness. If using frozen berries, thaw and drain them first to prevent the topping from becoming watery.
Use Your Gadgets
Using a piping bag for the filling makes it easier to layer and helps if you’re making several cups at once. For the fruit sauce, use a blender for a smoother texture instead of a chunky one.
Add Crunch Before Serving
If you’re topping with extra cookie crumbs or nuts, sprinkle them on just before serving to keep them crisp. If you add them ahead of time, they risk becoming soggy. 
Storage
Keep the cups covered in an airtight container and refrigerated for up to 3 days. The flavors will intensify over time.

Substitutions & Variations

Swap strawberries for raspberries, blueberries, mango, or a mix of berries. You can also change up the crust by using graham crackers, shortbread, or even chocolate cookies instead.
Want a gluten-free option? Substitute traditional cookies for gluten-free cookies, such as almond cookies, rice crackers, or a mix of almond flour and shredded coconut. You can also use gluten-free granola or grind nuts. Use what you have at home and have fun with it!

Private Notes

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Servings: 4 cups

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