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Judy John

Strawberry Cheesecake Cups

These Strawberry Cheesecake Cups feature creamy cheesecake filling, fresh strawberries, and buttery cookie crumbs layered into easy individual desserts perfect for entertaining and everyday treats.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Crumb Layer
  • 2 cups graham cracker crumbs finely crushed
  • 5 tbsp unsalted butter melted
Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.75 cup powdered sugar
  • 1 cup whipped topping thawed
  • 1 tsp vanilla extract
Strawberry Layer
  • 3 cups strawberries diced
  • 2 tbsp granulated sugar

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Spatula
  • Measuring Cups
  • Dessert Cups
  • Freezer
  • Tray
  • Spoon

Method
 

  1. Combine graham cracker crumbs and melted butter until evenly coated.
  2. Spoon a layer of crumbs into the bottom of each dessert cup.
  3. Beat cream cheese and powdered sugar until smooth and creamy.
  4. Fold whipped topping and vanilla into the cream cheese mixture.
  5. Layer cheesecake filling over the crumbs, creating smooth even portions.
  6. Toss strawberries with sugar and spoon them over the filling.
  7. Chill before serving so the layers set and flavors blend together.

Notes

For a softer crumb layer, assemble and chill longer before serving. For more crunch, add crumbs just before serving. Freeze assembled cups for up to one month and thaw in the refrigerator. Handle cups gently to maintain clean layers. Customize flavors with blueberries, raspberries, chocolate chips, or lemon zest. Store covered in the refrigerator for up to three days.