Strawberry Cheescake Cups
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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
Servings: 4 cups
