Description
Strawberry shortcake cheesecake cups are individual no-bake treats layered with creamy cheesecake filling, buttery shortcake crumbles, and fresh macerated strawberries. Perfect for parties, holidays, or a sweet ending to any meal, these cups deliver all the nostalgic flavors of strawberry shortcake in a portable, make-ahead dessert.
Ingredients
Scale
For the Crumble:
- 1 cup vanilla wafer or shortbread cookie crumbs
- 2 tablespoons melted butter
- 2 tablespoons sugar
- Red and pink food coloring (optional, for color)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
For the Strawberries:
- 1 1/2 cups fresh strawberries, diced
- 1 tablespoon sugar
- 1 teaspoon lemon juice
Instructions
- Prepare the crumble: In a small bowl, mix cookie crumbs, melted butter, and sugar until combined. If desired, divide into two portions and tint each with a drop of red or pink food coloring to resemble classic shortcake crumbles. Set aside.
- Make the cheesecake filling: In a medium bowl, beat cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in whipped topping or whipped cream until light and fluffy.
- Macerate the strawberries: In another bowl, toss diced strawberries with sugar and lemon juice, then let sit for 10–15 minutes to release juices and enhance flavor.
- Assemble the cups: Layer cookie crumble, cheesecake filling, and macerated strawberries into small jars or cups. Repeat layers if desired to create multiple tiers.
- Finish and chill: Top with extra crumble and a dollop of whipped cream. Chill the assembled cups in the refrigerator for at least 30 minutes before serving to allow flavors to meld and texture to set.
Notes
- These cups can be made up to a day in advance and stored covered in the refrigerator.
- For extra flair, add strawberry sauce or a drizzle of white chocolate on top.
- Substitute strawberries with any berries in season for variety.
