Strawberry Cheesecake Cups
These creamy strawberry cheesecake cups are the perfect party dessert shooters. Easy to make and delicious to eat, they are a guaranteed crowd-pleaser.
Equipment
- 1 Mixing Bowl medium size
- 1 Electric Mixer
- 1 piping bag
Ingredients
Crust
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 4 tbsp unsalted butter melted
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
Topping
- 1 cup fresh strawberries sliced
Instructions
Preparation
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined. Press the mixture into the base of each serving cup. Chill in the refrigerator while preparing the filling.
- In a mixing bowl, beat cream cheese, sugar, and vanilla extract until smooth. Fold in the whipped cream gently until fully incorporated.
- Spoon or pipe the cheesecake filling over the prepared crust in each cup. Smooth the top with a spatula. Arrange sliced strawberries on top of each cup.
Serving
- Refrigerate the assembled cheesecake cups for at least 1 hour before serving to set. Serve chilled, directly from the refrigerator.
Storage
- Cover any remaining cheesecake cups with plastic wrap or a lid and store in the refrigerator for up to three days.
Notes
Pro Tips: Use fresh strawberries for the best taste.
Ingredient Substitutions: Substitute almond flour for a gluten-free crust.
How to Serve: Serve in mini mason jars or decorative shot glasses.
Storage & Freshness: Store in the refrigerator for up to three days.
Make-Ahead Tips: Prepare without topping and add strawberries just before serving.
Ingredient Substitutions: Substitute almond flour for a gluten-free crust.
How to Serve: Serve in mini mason jars or decorative shot glasses.
Storage & Freshness: Store in the refrigerator for up to three days.
Make-Ahead Tips: Prepare without topping and add strawberries just before serving.