Strawberry Cheesecake Cups

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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.

Prep Time10

Cook Time15

Chill Time1

Total Time1 25

Course: Dessert

Cuisine: American

Servings:

Calories: 528kcal

Author: Meaghan - The Quicker Kitchen

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 sheet
1 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.

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