Go Back

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