I love this recipe because it is simple, pretty, and great for parties. I get a creamy vanilla cheesecake filling, a sweet strawberry crunch layer, and fresh strawberry slices in every cup. I also like that I can make these ahead and keep them chilled until serving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
24 vanilla sandwich cookies, made into crumbs 1 oz freeze-dried strawberries, ground into a fine powder ¼ cup unsalted butter, melted 8 ounces cream cheese, room temperature ¾ cup granulated sugar 2 tsp vanilla extract 1 ½ cups heavy cream Fresh strawberry slices Additional strawberry crunch
Directions
I combine the vanilla sandwich cookie crumbs, freeze-dried strawberry powder, and melted butter in a bowl until the mixture looks evenly coated.
I portion the crumbs into 28 2-ounce plastic cups, then I press the crumbs into the bottom of each cup. I save the extra crumbs for topping.
I cream together the cream cheese, granulated sugar, and vanilla extract until smooth.
I pour in the heavy cream and whip the mixture on medium-high speed until it becomes light and fluffy.
I fill a piping bag with the vanilla cheesecake mixture, then I pipe it into each cup until about 3/4 full.
I sprinkle more strawberry crunch over the top and add a fresh strawberry slice.
I seal the cups with lids and chill them until ready to serve.
Servings and timing
This recipe makes 28 dessert cups.
Prep time: 55 minutes Chill time: optional, but I like to chill them before serving Total time: 55 minutes
Variations
I sometimes use golden Oreos for the cookie crumbs. I also like adding a small spoonful of strawberry jam between the crust and cheesecake filling for extra strawberry flavor.
For a chocolate version, I can use chocolate sandwich cookies and top the cups with chocolate shavings.
storage/reheating
I store these dessert cups covered in the refrigerator for 2 to 3 days. I do not reheat them because they are meant to be served chilled.
I like to add the fresh strawberry slices close to serving time so they look fresh.
FAQs
Can I make these dessert cups ahead of time?
Yes, I can make them ahead and store them in the refrigerator for 2 to 3 days.
Can I use fresh strawberries instead of freeze-dried strawberries?
I use freeze-dried strawberries for the crunch because fresh strawberries add too much moisture.
Do I need a piping bag?
No, I can spoon the filling into the cups, but a piping bag makes them look cleaner.
Can I use whipped topping instead of heavy cream?
Yes, I can use whipped topping, but the texture and flavor may be a little different.
Can I freeze these dessert cups?
I do not recommend freezing them because the creamy filling and crumb layer may change texture.
Conclusion
These Strawberry Crunch Dessert Cups are easy, creamy, and perfect for sharing. I like making them for parties, holidays, or any time I want a no-bake dessert that looks cute and tastes fresh.
Creamy cheesecake filling, sweet strawberry crunch, and buttery cookie crumbs layered into easy no-bake Strawberry Crunch Dessert Cups perfect for parties, holidays, and summer gatherings.
Author:Ella
Prep Time:55 minutes
Cook Time:0 minutes
Total Time:55 minutes
Yield:28 dessert cups
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
24 vanilla sandwich cookies, crushed
1 oz freeze-dried strawberries, ground into powder
¼ cup unsalted butter, melted
8 oz cream cheese, room temperature
¾ cup granulated sugar
2 tsp vanilla extract
1 ½ cups heavy cream
Fresh strawberry slices
Additional strawberry crunch, for topping
Instructions
Mix vanilla cookie crumbs, strawberry powder, and melted butter until combined.
Scoop crumbs into 28 small 2-ounce cups and press firmly into the bottoms. Reserve extra crumbs for topping.
Beat cream cheese, sugar, and vanilla until smooth.
Add heavy cream and whip on medium-high until light and fluffy.
Transfer filling to a piping bag and pipe into cups until about ¾ full.
Top with strawberry crunch crumbs and a fresh strawberry slice.
Cover and chill until ready to serve.
Notes
These dessert cups can be served right away or refrigerated for 2 to 3 days. Keep covered for freshness.
