Get ready to fall in love with Strawberry Shortcake Cheesecake Cups, a dessert that brings the best of both worlds into one adorable, no-bake treat! Imagine luscious layers of creamy cheesecake filling, vibrant strawberries coated in sweet jam, and a buttery shortbread cookie crust, all nestled perfectly in individual cups. Every bite is a playful mix of tangy, sweet, and crunchy textures—perfect for summer gatherings, dinner parties, or simply treating yourself. These cups are as impressive as they are easy, and they’re destined to become your new favorite way to enjoy strawberry shortcake and cheesecake together!

Strawberry Shortcake Cheesecake Cups Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Strawberry Shortcake Cheesecake Cups is in their simplicity. Each ingredient plays a starring role in making this dessert irresistibly creamy, fruity, and full of fresh flavor. Here’s what you’ll need and why each one matters:

Crushed shortbread cookies or golden Oreos: These create a buttery, melt-in-your-mouth crust that holds everything together and adds a delightful crunch.
Melted butter (3 tablespoons): Helps bind the cookie crumbs into a sandy, cohesive base for the cups.
Cream cheese (1 8-ounce package, softened): The star of the cheesecake layer, bringing tangy richness and velvety smoothness.
Powdered sugar (½ cup): Adds just the right amount of sweetness to balance the cream cheese’s tang.
Vanilla extract (1 teaspoon): Elevates the filling with warm, aromatic flavor.
Heavy whipping cream (1 cup): Whipped into fluffy clouds, this lightens the cheesecake filling for that signature airy texture.
Fresh strawberries (1 cup, diced): Juicy and bright, they provide bursts of fruity flavor in every spoonful.
Strawberry jam (2 tablespoons): Coats the diced berries in a glossy, sweet glaze that intensifies their flavor.
Extra cookie crumbs and strawberries for garnish (optional): For a picture-perfect finish and a little extra crunch and color.

How to Make Strawberry Shortcake Cheesecake Cups

Step 1: Prepare the Cookie Crust

Start by mixing your crushed shortbread cookies (or golden Oreos) with melted butter in a bowl. You want the mixture to look like wet sand—this means every crumb is coated and ready to press. Spoon about 1–2 tablespoons into the bottom of each cup or jar, and use the back of a spoon to gently press the mixture into a firm, even crust. This layer will provide that classic “shortcake” taste and a satisfying crunch at the base of your Strawberry Shortcake Cheesecake Cups.

Step 2: Make the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is wonderfully smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. This is the trick to a light and mousse-like cheesecake filling! Gently fold the whipped cream into your cream cheese mixture, taking care not to deflate all that lovely airiness. The result? A dreamy, fluffy filling you’ll want to eat straight from the bowl.

Step 3: Prepare the Strawberry Layer

Dice up your fresh strawberries and toss them with strawberry jam in a small bowl. This quick step transforms simple strawberries into a glistening, sweet-tart compote that tastes like sun-ripened summer. The jam helps bind the fruit and amps up the berry flavor, ensuring every bite of your Strawberry Shortcake Cheesecake Cups bursts with juicy goodness.

Step 4: Assemble the Cups

Now for the fun part—layering! Spoon a generous amount of fluffy cheesecake filling over the cookie crust in each cup. Add a spoonful of the jam-coated strawberry mixture on top. If you’re using larger jars or glasses, feel free to repeat the layers for extra decadence. Finish off each cup with a sprinkle of extra cookie crumbs or a few slices of fresh strawberry for that irresistible, bakery-style look.

Step 5: Chill and Serve

Cover your assembled cups and chill them in the refrigerator for at least 1 hour. This allows the flavors to meld and the cheesecake layer to set to just the right texture. When it’s time to serve, you’ll have perfectly layered, delightfully creamy Strawberry Shortcake Cheesecake Cups ready to wow everyone at the table!

How to Serve Strawberry Shortcake Cheesecake Cups

Garnishes

Don’t underestimate the power of a beautiful garnish! A few extra cookie crumbs scattered on top add crunch and visual appeal, while fresh strawberry slices or even a sprig of mint make these cups look straight out of a café. A swirl of whipped cream is always a welcome finishing touch, especially if you want to take your Strawberry Shortcake Cheesecake Cups from delicious to downright irresistible.

Side Dishes

While these cups are stunning on their own, they pair beautifully with light accompaniments. Try serving them alongside crisp butter cookies, a bowl of mixed berries, or a refreshing iced tea. For a more indulgent spread, a platter of mini lemon bars or chocolate-dipped strawberries creates a gorgeous dessert table with something for everyone.

Creative Ways to Present

Presentation is half the fun with Strawberry Shortcake Cheesecake Cups! Use clear glass cups, mason jars, or even little wine glasses for a chic, layered effect. For parties, try assembling the cups in mini dessert shot glasses or on a tiered tray for easy, elegant serving. If you’re feeling playful, add festive paper toppers or colorful spoons—these little details turn a simple dessert into a memorable centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Cheesecake Cups can be covered and stored in the refrigerator for up to 3 days. The cookie crust will soften slightly over time, but the flavors continue to meld and taste even more delicious the next day. Make sure to keep them well-covered to prevent them from absorbing other fridge odors.

Freezing

If you want to make these even further ahead, you can freeze the unassembled cheesecake filling and cookie crust separately for up to a month. Once thawed, simply layer and add fresh strawberries. Freezing assembled cups isn’t recommended, as the berries may become watery and the texture of the cheesecake can change.

Reheating

Since these Strawberry Shortcake Cheesecake Cups are a no-bake, chilled dessert, there’s no need for reheating. Just let them sit at room temperature for 10–15 minutes before serving if you prefer a softer texture. Enjoy them cold for the best, most refreshing experience!

FAQs

Can I make Strawberry Shortcake Cheesecake Cups with other fruits?

Absolutely! Raspberries, blueberries, or even peaches work beautifully in place of strawberries. Simply swap the fruit and use a coordinating jam for the fruit layer—you’ll have a delicious twist on the classic.

What’s the best way to crush the cookies for the crust?

A food processor makes quick work of crushing cookies, but you can also place them in a zip-top bag and crush with a rolling pin for a more rustic texture. Either way, aim for fine, sandy crumbs that will hold together when mixed with butter.

Can I use store-bought whipped topping instead of homemade whipped cream?

Yes! If you’re short on time or prefer a shortcut, store-bought whipped topping is a convenient substitute. Just gently fold it into the cream cheese mixture as you would with homemade whipped cream.

How far in advance can I assemble these cups?

You can assemble Strawberry Shortcake Cheesecake Cups up to 24 hours in advance. Just keep them covered in the fridge to maintain freshness and texture. Hold off on adding garnishes until right before serving for the prettiest presentation.

Are these cheesecake cups gluten-free?

To make them gluten-free, use gluten-free shortbread cookies or sandwich cookies for the crust. All other ingredients are naturally gluten-free, so it’s an easy swap!

Final Thoughts

If you’re looking for a show-stopping dessert that’s easy, elegant, and bursting with fresh flavor, you have to give these Strawberry Shortcake Cheesecake Cups a try. They’re a breeze to make, endlessly customizable, and sure to bring smiles to everyone who tastes them. Grab your favorite cups and dive in—your new favorite summer treat awaits!

Strawberry Shortcake Cheesecake Cups Recipe

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4.6 from 27 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 6–8 cups 1x
Diet: Vegetarian

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Description

Delight in these easy-to-make Strawberry Shortcake Cheesecake Cups, a no-bake dessert featuring creamy cheesecake filling layered with sweet strawberry jam and fresh strawberries atop a buttery cookie crust. Perfect for summer gatherings or a quick, indulgent treat.

Ingredients

Scale

Crust

1 cup crushed shortbread cookies or golden Oreos
3 tablespoons melted butter

Cheesecake Filling

1 (8-ounce) package cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream

Strawberry Topping

1 cup diced fresh strawberries
2 tablespoons strawberry jam

Garnish (optional)

Extra cookie crumbs
Fresh strawberries

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Instructions

Prepare the crust: In a bowl, mix the crushed cookies with melted butter until the mixture resembles wet sand. Press about 1–2 tablespoons of this mixture into the bottoms of 6 to 8 small cups or jars to form an even crust layer.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until light and fluffy, ensuring not to deflate the mixture.
Prepare the strawberry topping: Combine the diced fresh strawberries with the strawberry jam in a small bowl and stir until the strawberries are well coated and the mixture is slightly saucy.
Assemble the cups: Layer the cheesecake filling over the cookie crust in each cup, then spoon a layer of the strawberry mixture on top. If your cups are larger, you can repeat the layers for a more layered parfait effect.
Garnish and chill: Finish each cup with extra cookie crumbs or fresh strawberries for an attractive presentation. Refrigerate the cups for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Notes

These cups can be made up to 1 day in advance and stored covered in the refrigerator to save time.
For a quicker option, substitute homemade whipped cream with store-bought whipped topping.
Feel free to swap strawberries with raspberries or peaches depending on the season and your preference.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American