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Perfect Mini Strawberry Shortcake Cheesecake Cups

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These mini strawberry shortcake cheesecake cups are an easy, impressive dessert perfect for parties, combining a buttery shortcake base, fluffy cheesecake filling, and fresh macerated strawberries.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 2 tablespoons granulated sugar (25g)
  • 6 tablespoons unsalted butter, cold and cubed (85g)
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons cold water (30-45ml)
  • 8 ounces cream cheese, softened (225g)
  • 1/3 cup powdered sugar, sifted (40g)
  • 1/2 cup heavy cream, cold (120ml)
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest (optional)
  • 1 1/2 cups fresh strawberries, hulled and sliced (225g)
  • 1 tablespoon granulated sugar (12g)
  • Fresh mint leaves (optional)

Instructions

  1. Make the Shortcake Base: In a large bowl, whisk together the all-purpose flour, sugar, and salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Add vanilla extract and 2 tablespoons of cold water, mixing gently just until the dough holds together. Add a little more water if needed. Wrap the dough in plastic and chill for at least 15 minutes.
  2. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  3. Form and Bake the Base: Once chilled, crumble the dough into small clusters about the size of walnuts. Spread evenly on the prepared baking sheet. Bake for 12-15 minutes or until golden brown and fragrant. Let cool completely.
  4. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Add lemon zest if using.
  5. Macerate the Strawberries: Toss the sliced strawberries with granulated sugar in a small bowl. Let sit for 10-15 minutes until they release their natural juices.
  6. Assemble the Cups: Spoon about 2 tablespoons of the cooled shortcake crumbs into the bottom of each mini cup. Add about 3 tablespoons of the cheesecake filling on top. Top with a spoonful of the macerated strawberries including some syrup. Garnish with fresh mint leaves if desired.
  7. Chill Before Serving: Place the assembled cups in the fridge for at least 1 hour to set and allow flavors to meld. Best eaten within 24 hours.

Notes

Keep butter cold for a crumbly crust. Don’t overmix the cheesecake filling to maintain fluffiness. Use fresh strawberries for best flavor and macerate them to enhance juiciness. Chill the assembled cups for at least 1 hour before serving. The shortcake base can be baked a day ahead and stored airtight to maintain crunch. Variations include dairy-free substitutions and berry mixes.

Nutrition

Keywords: mini cheesecake cups, strawberry shortcake, easy dessert, party dessert, no-bake cheesecake, summer dessert

Find it online: https://chrisfeasts.com/perfect-mini-strawberry-shortcake-cheesecake-cups-easy-recipe-for-parties/