Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I made these Mini Strawberry Cheesecake Cups. It was a rainy Saturday afternoon, and I wanted something light, sweet, and comforting. I had fresh strawberries in the fridge, cream cheese calling my name, and a small craving for a dessert that could bring a little sparkle to our day. As I layered the buttery biscuit base, the creamy filling, and the vibrant strawberries on top, I felt a warm connectionnot just to the food but to the memories I was creating with my family. That day, these little cups became a symbol of love and togetherness in my kitchen.
Over the years, I’ve shared this recipe countless times at birthdays, afternoon teas, and casual weekend gatherings. Every bite of these Mini Strawberry Cheesecake Cups is creamy, fruity, and just the right amount of indulgent. If you’ve been searching for a dessert that’s easy, impressive, and full of heart, you’ve found it. I promise, these cups will make anyone feel special.
Why I Love Making This Recipe
There’s something magical about desserts in individual servings. Mini Strawberry Cheesecake Cups are not only visually adorable, but they also make portioning effortless. I love how the crisp, buttery base contrasts perfectly with the silky cream cheese filling, while the strawberries add a fresh, juicy burst of flavor.
This recipe is also incredibly flexible. You can add a drizzle of chocolate, a sprinkle of chopped nuts, or even a swirl of strawberry purée in the filling to make it your own. But honestly? The classic combination is perfection. Watching my friends and family dig into these little cups with smiles all around is why I keep making them year after year.
Ingredients & Little Kitchen Secrets
Here’s my go-to list for these cheesecake cups:
For the crust:
- 150g digestive biscuits, finely crushed
- 75g unsalted butter, melted
For the filling:
- 300g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream, whipped
For the topping:
- 200g fresh strawberries, hulled and sliced
- Optional: 1 tbsp strawberry jam or glaze for shine
Little secrets:
- Don’t overmix the cream cheese; you want it smooth but not runny.
- Whipping the cream to soft peaks gives the filling a light, airy texture.
- For extra flavor, you can add a tiny squeeze of lemon juice to the filling.
How I Make It, Step by Step
- Prepare the base: I start by crushing the digestive biscuits until they’re fine crumbs. Then, I mix them with melted butter and press the mixture into the bottom of small serving cups. A shot glass or mini mason jar works beautifully. Chill in the fridge while I prepare the filling.
- Make the filling: I beat the cream cheese until it’s smooth, then gradually add powdered sugar and vanilla extract. Once combined, I gently fold in the whipped cream until everything is light and fluffy.
- Assemble the cups: Using a spoon or a piping bag, I layer the cream cheese filling over the biscuit base in each cup. I smooth the top with the back of a spoon for a clean finish.
- Top with strawberries: I arrange the sliced strawberries in a pretty pattern on each cup. If I’m feeling fancy, I brush them lightly with warmed strawberry jam for a glossy finish.
- Chill before serving: I refrigerate the cups for at least 2 hours, or overnight if I’m prepping ahead. The flavors meld beautifully, and the filling firms up nicely.
How I Serve It at Home
I usually serve these Mini Strawberry Cheesecake Cups at family gatherings or as a sweet treat after dinner. I like placing them on a pretty tray with some mint leaves for garnish. They’re perfect for a picnic, a birthday party, or even a cozy night in with tea. Every bite is creamy, sweet, and just a little tangy from the cream cheese—a little reminder that dessert can be both comforting and elegant.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep the cups in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can prepare the crust and filling a day ahead and add strawberries right before serving to keep them fresh.
- Freezing: I don’t recommend freezing the strawberries on top, but you can freeze the filled cups without the fruit for up to a month. Thaw overnight in the fridge.
100-Word Short Version
These Mini Strawberry Cheesecake Cups are a simple, delightful dessert that combines a buttery biscuit base, silky cream cheese filling, and fresh strawberries. Perfect for parties, special occasions, or a cozy treat at home, they’re easy to make and look gorgeous in individual servings. I start by pressing crushed biscuits and butter into small cups, then layer with a fluffy cream cheese and whipped cream mixture. Topped with fresh strawberries and a light glaze, they chill until firm. Every bite is creamy, fruity, and full of love an effortless way to bring joy and sweetness to any gathering.
Recipe Card Section
⏱️ Time
Prep: 20 mins
Cook: 0 mins
Chill: 2 hrs
Total: 2 hrs 20 mins
🛒 Ingredients
Crust:
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
Filling:
- 300g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream, whipped
Topping:
- 200g fresh strawberries, sliced
- 1 tbsp strawberry jam (optional)
👩🍳 Instructions
- Crush the digestive biscuits and mix with melted butter. Press into the bottom of serving cups. Chill.
- Beat cream cheese until smooth; add sugar and vanilla. Fold in whipped cream gently.
- Spoon or pipe filling over the crust in each cup. Smooth the top.
- Arrange sliced strawberries on top. Brush lightly with strawberry jam if desired.
- Chill for at least 2 hours before serving.
📝 Notes
- Use soft cream cheese for smooth filling.
- Fold in whipped cream gently to keep texture airy.
- Prepare ahead but add strawberries just before serving for freshness.
🍽️ Nutrition (per serving)
Calories: 250 kcal
Sugar: 18g
Fat: 16g
Saturated Fat: 9g
Carbs: 20g
Protein: 4g
Fiber: 1g
Mini Strawberry Cheesecake Cups
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 2 hrs 20 mins
- Yield: 6 cups 1x
- Category: Dessert
- Method: No Bake
- Cuisine: British
- Diet: Vegetarian
Description
These Mini Strawberry Cheesecake Cups are the perfect combination of buttery biscuit, creamy filling, and fresh strawberries. Easy to make, visually stunning, and perfect for parties or cozy family treats.
Ingredients
- 150g digestive biscuits, crushed
- 75g unsalted butter, melted
- 300g cream cheese, softened
- 100g powdered sugar
- 1 tsp vanilla extract
- 200ml heavy cream, whipped
- 200g fresh strawberries, sliced
- 1 tbsp strawberry jam (optional)
Instructions
- Crush the digestive biscuits and mix with melted butter. Press into the bottom of serving cups. Chill.
- Beat cream cheese until smooth; add sugar and vanilla. Fold in whipped cream gently.
- Spoon or pipe filling over the crust in each cup. Smooth the top.
- Arrange sliced strawberries on top. Brush lightly with strawberry jam if desired.
- Chill for at least 2 hours before serving.
Notes
Use soft cream cheese for smooth filling. Fold in whipped cream gently to keep texture airy. Prepare ahead but add strawberries just before serving for freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 18g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Conclusion
Making Mini Strawberry Cheesecake Cups is one of my favorite ways to show love through food. They’re simple yet impressive, and every bite carries a little hug of comfort. From my kitchen in the United Kingdom to yours, I hope these cups inspire cozy memories, laughter, and shared moments around the table. Cooking is about love, stories, and joy and these little desserts capture all three perfectly.