Description
- These Strawberry Shortcake Cheesecake Cups feature a buttery graham cracker crust, a rich cheesecake filling, and a fresh strawberry topping. Perfect for spring and summer gatherings, they offer a refreshing twist on traditional strawberry shortcake.
Ingredients
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For the crust:
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1 cup graham cracker crumbs
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3 tablespoons unsalted butter, meltedrecipesbyjulia.com
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1 tablespoon granulated sugar
For the cheesecake filling:
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8 ounces cream cheese, softened
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½ cup powdered sugarMeatloaf and Melodrama
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1 teaspoon vanilla extractrecipesbyjulia.com
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1 cup heavy whipping cream, whipped to stiff peaks
For the topping:
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1 cup fresh strawberries, diced
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½ cup crushed shortbread cookies (optional, for garnish)
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Instructions
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In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
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Press about 1 tablespoon of crust into the bottom of each cupcake liner or dessert cup. Refrigerate while preparing filling.
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In a separate bowl, beat cream cheese and powdered sugar until smooth.
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Gently fold in vanilla and whipped cream until fully combined.
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Pipe or spoon the cheesecake filling on top of each crust.
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Top with diced strawberries and sprinkle with crushed shortbread cookies if using.
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Chill for at least 2 hours or until set. Serve cold and enjoy!
Notes
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Use room temperature cream cheese for a smoother filling.
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Feel free to swap graham crackers for crushed golden Oreos for a twist.
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Best enjoyed within 2–3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 23g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 8
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg