Strawberry Cheesecake Cups
Strawberry cheesecake cups are an easy no bake dessert perfect any time. These no bake cheesecake cups feature strawberry topped cheesecake filling over a base of crushed cookies and shredded coconut in a cute individual serving.
Cheesecake is always a favorite dessert.
But who has the time and energy to turn on the oven, mix up a temperamental filling that might crack, and let it cool over several hours?
Not me.
Instead of the traditional kind, I am a big fan of little cups full of easy no bake cheesecake filling.
They are perfect for parties since everyone gets their own and way easier.
And these strawberry cheesecake cups get topped with sweetened berry pieces for a truly indulgent dessert experience.
Ingredients
To make these you’ll need a set of ingredients for the base, one for the filling, and a third for the strawberry topping.
For the base you’ll need:
- Crushed cookies– Either graham crackers or crushed vanilla cookies like Nilla wafers. You could also use Golden or regular Oreos.
- Coconut– Shredded. This is totally optional and you could skip it.
Next, for the filling you’ll need:
- Cream cheese– Softened to room temperature
- Heavy cream– Don’t substitute lower fat dairy.
- Powdered sugar– Granulated sugar will result in gritty filling so make sure you are using powdered
- Vanilla extract– Real vanilla extract
And lastly, for the strawberry topping you’ll need:
- Stawberries– Diced, fresh strawberries
- Powdered sugar– To coat the strawberries and sweeten them more.
How to Make
These strawberry cheesecake cups don’t really need any baking skills for you to put together.
Start by mixing the crushed cookies with shredded coconut and spreading it over a baking sheet.
Bake at 325°F until the coconut is lightly golden and fragrant.
Take the cookie mixture out of the oven and let it cool completely.
While the cookie and coconut mixture cools, make the strawberry sauce by heating the diced strawberries and 3 tablespoons of powdered sugar in a pan over medium heat.
Cook the mixture, stirring and gently mashing with a wooden spoon or spatula, until a thick sauce forms.
Once the sauce forms, take it off from the heat and let it cool while you make the filling.
To make the cheesecake filling, beat the cold heavy cream with the powdered sugar and vanilla until it thickens slightly.
Then beat in the cream cheese until it’s smooth and well combined.
Now you can add 2 tablespoons of the cookie and coconut base to the bottom of each cup.
Top the cookie base with a layer of the cream cheese mixture followed by the strawberry sauce on top.
Repeat layers if you want and top each with extra sauce, fresh strawberries, or shredded coconut.
Chill the cups for at least an hour but up to overnight prior to serving.
Storing Leftovers
Store leftovers in the fridge in an airtight container for up to 3 days.
Keep in mind the flavors will intensify the longer these sit in the fridge.
Tips and Tricks
- You can simplify this recipe by skipping the coconut and not toasting the base. Just crush up the cookies and layer them in the bottom of the cups.
- Put the filling in a piping bag or a large ziplocking bag with one corner snipped off and pipe the filling into each cup for neater cups.
- You can make the topping with other fruits besides strawberries. Raspberries, blueberries, mangoes, or peaches would all be yummy in a sauce.
Other Dessert Cups
Strawberry cheesecake cups are a yummy way to enjoy a classic dessert in an individual serving, perfect for a party.
Make them and enjoy!
Looking for other dessert cups?
Try these:
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Strawberry Cheesecake Cups
Ingredients
For The Base
- 1 cup crushed cookies (Graham crackers or vanilla cookies) approx. 15 to 18
- 1/3 cup shredded coconut optional
For The Filling
- 1 cup softened cream cheese
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
For The Strawberry Sauce
- 1 1/2 cups strawberries diced
- 3 tbsp powdered sugar
Instructions
To Make The Base
- Mix the crushed cookies with shredded coconut and spread the mixture on a baking sheet1 cup crushed cookies (Graham crackers or vanilla cookies), 1/3 cup shredded coconut
- 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.
To Make The Strawberry Sauce
- Place the diced strawberries and 3 tablespoons of sugar in a pan over medium heat.1 1/2 cups strawberries, 3 tbsp powdered sugar
- Cook, stirring and gently mashing with a wooden spoon or spatula, until a thick sauce forms.
- Remove from heat and allow to cool.
To Make The Filling
- In a mixing bowl, beat the cold heavy cream with the powdered sugar and vanilla until it thickens slightly (about 1 minute).1/2 cup heavy cream, 1/2 cup powdered sugar, 1 tsp vanilla extract
- Add the cream cheese and beat until smooth and well combined.1 cup softened cream cheese
To Assemble
- 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.
To Chill
- Refrigerate for at least 1 hour before serving to allow the dessert to set and chill properly.
Notes
- You can simplify this recipe by skipping the coconut and not toasting the base. Just crush up the cookies and layer them in the bottom of the cups.
- Put the filling in a piping bag or a large ziplocking bag with one corner snipped off and pipe the filling into each cup for neater cups.
- You can make the topping with other fruits besides strawberries. Raspberries, blueberries, mangoes, or peaches would all be yummy in a sauce.
Nutrition
