Strawberry Cheescake Cups

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Strawberry Cheescake 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

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 shredded coconut and 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.

Notes:

  • Chill well 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 a piping bag: it’s easier to layer and make several cups.
  • Substitute fruit: try raspberries, blueberries, or mango for a change.
  • Use a blender for the sauce if you want a smoother texture instead of a chunky one.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time.
  • Gluten-free version: Substitute traditional cookies for gluten-free cookies, such as almond cookies, rice crackers, or a mix of almond flour and shredded coconut.
  • Another option: use gluten-free granola or grind nuts.
A spoon holds a portion of layered strawberry cheesecake in a jar, with fresh strawberries and more cheesecake jars on a wooden board.

Strawberry Cheescake Cups

Print Recipe
Three glass jars filled with layered strawberry cheesecake, topped with sliced strawberries, sit on a wooden surface.
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
  • 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

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

  • Chill well 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 a piping bag: it’s easier to layer and make several cups.
  • Substitute fruit: try raspberries, blueberries, or mango for a change.
  • Use a blender for the sauce if you want a smoother texture instead of a chunky one.
  • Storage: Store in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time.
  • Gluten-free version: Substitute traditional cookies for gluten-free cookies, such as almond cookies, rice crackers, or a mix of almond flour and shredded coconut.
  • Another option: use gluten-free granola or grind nuts.
Servings: 4 cups
A glass jar filled with layers of cheesecake, graham cracker crumbs, and strawberry topping sits on a wooden board.

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