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Strawberry Shortcake Cheesecake Cups

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Portable layers of buttery shortbread crumbs, silky vanilla cheesecake, and juicy macerated strawberries crowned with fluffy whipped cream. Fresh, bright, and irresistibly creamy in every spoonful.

Ingredients

  • Cream Cheese: 16 ounces, softened
  • Powdered Sugar: 3/4 cup
  • Vanilla Extract: 2 teaspoons
  • Heavy Whipping Cream: 1 1/2 cups, cold
  • Golden Shortbread Cookies: 2 cups, crushed into fine crumbs
  • Unsalted Butter: 4 tablespoons, melted
  • Fresh Strawberries: 2 cups, diced
  • Granulated Sugar: 2 tablespoons

Instructions

  1. Preheat Your Equipment: No oven required. Set out 8 clear dessert cups, a hand mixer, and two mixing bowls.
  2. Combine Ingredients: Beat softened cream cheese, powdered sugar, and vanilla until completely smooth. In a cold bowl, whip heavy cream to stiff peaks, then fold gently into the cream cheese mixture until light and fluffy.
  3. Prepare Your Cooking Vessel: Stir cookie crumbs with melted butter until evenly moistened. Spoon 2 tablespoons into the base of each cup and press lightly to form a crumb layer.
  4. Assemble the Dish: Spoon cheesecake filling over the crumb base. Toss diced strawberries with granulated sugar, then add a generous spoonful over the filling. Repeat layers if your cups are tall.
  5. Cook to Perfection: Refrigerate assembled cups for at least 2 hours so the filling sets and flavors meld.
  6. Finishing Touches: Pipe or spoon a swirl of whipped cream on top and garnish with a strawberry slice or extra crumbs.
  7. Serve and Enjoy: Serve chilled for the creamiest texture and brightest berry flavor.

Notes

  • Chill the bowls and beaters before whipping cream for faster peaks.
  • Taste strawberries and adjust sugar to their natural sweetness.
  • For a firmer base, add 1 extra tablespoon butter to the crumbs.
  • Add the whipped cream topping just before serving for best texture.

Nutrition

Find it online: https://tastyze.com/strawberry-shortcake-cheesecake-cups/