Strawberry Cheesecake Parfait Cups (Print Version)

Creamy cheesecake filling with fresh strawberries and crunchy cookie crumbs layered in elegant cups.

# What to Use:

→ Cheesecake Layer

01 - 8 ounces cream cheese, softened
02 - 1/2 cup heavy cream
03 - 1/4 cup granulated sugar
04 - 1 teaspoon vanilla extract

→ Strawberry Layer

05 - 1 1/2 cups fresh strawberries, hulled and diced
06 - 1 tablespoon granulated sugar
07 - 1 teaspoon lemon juice

→ Cookie Crumble

08 - About 8 digestive biscuits or graham crackers, crushed
09 - 2 tablespoons unsalted butter, melted

# How to Prepare:

01 - Combine diced strawberries with 1 tablespoon sugar and lemon juice in a medium bowl. Let stand for 10 minutes.
02 - Mix crushed biscuits with melted butter until the texture resembles wet sand.
03 - Beat cream cheese, heavy cream, 1/4 cup sugar, and vanilla extract in a large bowl until smooth and fluffy.
04 - Spoon a layer of cookie crumble into the base of each dessert cup followed by a layer of cheesecake filling and a spoonful of macerated strawberries. Repeat once more, ending with strawberries on top.
05 - Refrigerate the assembled cups for at least 1 hour to set before serving.

# Expert Advice:

01 -
  • No oven means no overheating your kitchen and no risk of cracks or soggy bottoms.
  • You can make these in the morning and pull them straight from the fridge when guests arrive.
  • Every spoonful gets you cream, fruit, and crunch all at once instead of having to chase toppings around a plate.
02 -
  • If your cream cheese is cold, it will clump no matter how long you beat it, and you will end up with grainy filling.
  • Do not assemble these more than a day ahead or the crumbs will dissolve into mush and lose all their texture.
03 -
  • If you are layering in clear cups, wipe the insides with a damp paper towel between layers so smudges do not ruin the look.
  • Let the strawberries macerate the full 10 minutes because that juice soaks into the crumbs and turns them into something almost cake like.
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