Strawberry Cheesecake Cups

These Strawberry Cheesecake Cups are a fresh, creamy no-bake dessert that is perfect for warm days, parties, or whenever you want something easy but still impressive. They combine a buttery biscuit base, smooth vanilla cheesecake cream, and a bright strawberry sauce made with fresh or frozen fruit.

Because everything is layered in individual glasses, there is no slicing or baking required. You can make them ahead, chill them until serving, and finish with whipped cream and fresh strawberries for a simple dessert that looks beautiful on the table.

Servings: 4 - Prep: 30 min - Cook: 5 min - Chilling: 2–4 hours - Total: About 3 hours

cup size: 250ml

Ingredients

Biscuit Base

• 140 g digestive biscuits (about 1¼ cups crumbs)

• 50 g unsalted butter, melted (3½ tbsp)

Cheesecake Filling

• 250 g full-fat cream cheese (9 oz)

• 250 ml cold double cream or whipping cream (about 1 cup + 1 tbsp heavy whipping cream)

• 70 g icing sugar (about ½ cup + 1 tbsp powdered sugar)

• 1 tsp vanilla extract

• 1 tbsp lemon juice

Strawberry Layer

• 250 g strawberries, fresh or frozen (about 1⅔ cups)

• 2 tbsp sugar

• 1 tsp lemon juice

• 1 tsp cornflour/cornstarch

• 1 tbsp cold water

Topping

• 150 ml cold double cream (⅔ cup heavy cream)

• 1 tbsp icing sugar

• Fresh strawberries, for decoration

• Extra biscuit crumbs, optional

Instructions

1. Make the Biscuit Base

Crush the digestive biscuits into fine crumbs using a food processor or place them in a sealed bag and crush with a rolling pin. Add the melted butter and mix until the crumbs are evenly coated.

Divide the mixture between the serving glasses and press it down lightly with the back of a spoon. Avoid compacting it too firmly, as a slightly crumbly base is easier to eat from a glass. Place the cups in the refrigerator while you prepare the other layers.

2. Cook the Strawberry Sauce

Place the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook for about 3–5 minutes, stirring occasionally, until the strawberries soften and release their juices.

Mash the fruit with a fork for a chunky sauce, or blend it until smooth if you prefer a more refined finish.

Mix the cornflour with 1 tablespoon cold water until smooth. Stir the slurry into the strawberries and cook for another 1–2 minutes, until the sauce becomes slightly thick and glossy.

Remove from the heat and allow it to cool completely before assembling the cheesecake cups.

3. Make the Cheesecake Filling

Place the softened cream cheese, icing sugar, vanilla, and lemon juice in a mixing bowl. Beat briefly until smooth and creamy.

Pour in the cold double cream and continue whipping on a low to medium speed until the mixture thickens and reaches soft-to-medium peaks.

The cheesecake cream should be thick enough to pipe while remaining smooth and creamy. Avoid overwhipping.

4. Assemble the Cheesecake Cups

Pipe or spoon a layer of cheesecake filling over the biscuit base. Add a spoonful of cooled strawberry sauce.

For taller glasses, repeat with another layer of cheesecake cream followed by strawberry sauce.

Try to keep the layers neat around the edges of the glass for the best presentation.

5. Chill

Cover the cups and refrigerate for at least 2–4 hours. For the best texture and flavour, chill them overnight.

6. Add the Topping

Shortly before serving, whip the cold double cream with the icing sugar until it forms soft peaks.

Pipe or spoon the whipped cream onto each cheesecake cup. Decorate with fresh strawberries and a sprinkling of biscuit crumbs, if desired. Serve well chilled.

Tips and Tricks

✅ Use full-fat cream cheese for a richer flavour and a filling that holds its shape better.

✅ Make sure the strawberry sauce is completely cold before layering it with the cheesecake cream.

✅ Fresh and frozen strawberries both work well. Frozen berries may release more liquid, so cook the sauce until lightly thickened.

✅ Add the cornflour slurry gradually and cook briefly until the strawberry sauce is glossy rather than overly thick.

✅ Keep the double cream very cold before whipping for the best volume and texture.

✅ Avoid overwhipping the cheesecake filling. Stop once it is thick, smooth, and pipeable.

✅ Pipe the cheesecake cream instead of spooning it for cleaner layers and a more polished presentation.

✅ Press thin strawberry slices against the inside of the glasses before adding the filling for an attractive fresh-fruit effect.

✅ Do not press the biscuit base too firmly. A lightly compacted layer is easier to scoop with a spoon.

✅ Make the cups the day before serving for an easy make-ahead dessert.

✅ Add the final whipped cream and fresh strawberry decoration shortly before serving for the freshest appearance.