I whipped up Mini Strawberry Shortcake Cups that put a playful cheesecake spin on classic Shortcake Dessert Cups, and I’m sharing the clever little secret that helps them stand out at any gathering.

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I’m kind of obsessed with small desserts that pack a punch, and these Mini Strawberry Shortcake Cups are no exception. Think of a playful spin on strawberry cheesecake that winks at simplicity but tastes like you spent hours on it.

I love the crunch from crushed vanilla wafer cookies paired with that tangy, dreamy cream cheese filling, it’s weirdly addictive. They’re perfect for Shortcake Dessert Cups style gatherings when you want something pretty and effortless, and honestly I keep making them even when I tell myself I should stop, they’re just that good.

Ingredients

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Crushed vanilla wafers: Sweet, crunchy base; mostly carbs, gives cookie like flavor and texture.
Unsalted butter: Adds richness and helps crumbs stick; high in fat not much protein.
Cream cheese: Creamy, tangy filling that adds some protein and lots of fat.
Powdered sugar: Sweetens the filling, mostly simple carbs, can make it overly sweet.
Heavy whipping cream: Whips up light and airy, adds fat and volume for fluffy texture.
Strawberries: Juicy, slightly tart and full of vitamin C and natural sweetness.
Lemon juice: A splash brightens flavors, brings tang and balances sweetness nicely.
Fresh mint leaves: Small garnish that gives herbal freshness and a pretty pop of color.

Ingredient Quantities

1 1/2 cups (150 g) crushed vanilla wafer cookies, about 30 cookies

4 tbsp (60 g) unsalted butter, melted

pinch of salt

8 oz (225 g) cream cheese, softened

1/3 cup (40 g) powdered sugar

1 tsp vanilla extract

1 tbsp fresh lemon juice (optional)

1 cup (240 ml) heavy whipping cream, cold

1 pint (about 12 oz / 340 g) strawberries, hulled and sliced

2 tbsp granulated sugar (optional, for strawberries)

1/2 cup whipped cream or whipped topping, for garnish (optional)

a few fresh mint leaves for garnish (optional)

How to Make this

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1. Pulse the vanilla wafers in a food processor or smash them in a zip top bag with a rolling pin until fine, then stir in the melted butter and a pinch of salt until the crumbs look like wet sand.

2. Press about a tablespoon of the crumb mix into the bottom of each mini muffin cup or small serving cup, use the back of a spoon or a small measuring cup to pack them firm, then chill in the fridge or freezer for 10 minutes to set.

3. In a bowl, beat the softened cream cheese with the powdered sugar, vanilla extract and the optional tablespoon of lemon juice until silky and lump free; taste and add a little more powdered sugar if you want it sweeter.

4. Put your mixing bowl and beaters in the fridge for a few minutes, then whip the cold heavy cream to soft to medium peaks; dont overbeat or it will get grainy.

5. Gently fold the whipped cream into the cream cheese mixture until homogenous but still light, fold just enough to keep it airy.

6. Hull and slice the strawberries, toss them with the 2 tablespoons granulated sugar if using, and let them sit for 10 minutes to macerate and release their juices.

7. Spoon or pipe the cheesecake filling into the chilled crusts, fill to the top; if you dont have a piping bag use a zip top bag with the corner snipped for neater cups.

8. Top each cup with a few macerated strawberries and a drizzle of their syrup, press lightly so they nestle into the filling.

9. Chill the cups at least 1 hour so they firm up, up to overnight for best flavor; before serving add a dollop of whipped cream or whipped topping and a small mint leaf for garnish.

Equipment Needed

1. Food processor or a rolling pin with a zip top bag (to crush the vanilla wafers by hand)
2. Mini muffin tin or small serving cups (for the individual cheesecake cups)
3. Measuring cups and measuring spoons
4. Large mixing bowl and a small bowl (one for the filling, one for the strawberries)
5. Electric hand mixer or stand mixer with beaters (or a whisk if you wanna do it by hand)
6. Rubber spatula and a spoon or small measuring cup (to pack the crusts and fold the filling)
7. Piping bag or a zip top bag with the corner snipped (for neater filling)
8. Refrigerator or freezer space for chilling the crusts and finished cups

FAQ

Q: How long does it take to make these Mini Strawberry Shortcake Cups and can I make them ahead?
A: About 25 to 35 minutes active time plus chilling. You can make them a few hours ahead and keep refrigerated for up to 24 to 48 hours. Assemble fully for best flavor, but if you need extra time, make crusts and filling separately and put together the same day so crust stays a bit crisper.

Q: My crust gets soggy. How do I keep it crisp?
A: Press the crushed vanilla wafers and melted butter firmly into the cups, then chill at least 30 minutes. For extra protection bake the crusts at 325 F for 6 to 8 minutes until set, or brush a thin layer of melted chocolate on the crust, chill to set, then add filling. Both tricks help prevent sogginess.

Q: Can I swap Cool Whip or store bought whipped topping for the whipped cream?
A: Yes, you can use Cool Whip or other whipped topping in place of whipped cream to save time. It will be sweeter and less fresh tasting, but it holds up well. If you want stability with real cream, whip to soft peaks and fold gently into the cream cheese to keep it fluffy.

Q: How should I prep the strawberries so they taste best?
A: Toss sliced strawberries with 1 to 2 tablespoons granulated sugar and let sit 10 to 15 minutes to macerate. Add a little fresh lemon juice if you want a brighter flavor. Drain any excess juice before spooning onto the cups so the filling doesnt get too wet.

Q: Can I make these gluten free or dairy free?
A: For gluten free use certified gluten free vanilla wafer crumbs or crush gluten free graham crackers. For dairy free use a dairy free cream cheese and chilled coconut whipping cream or other plant based topping. Texture and taste change a bit but it works great as a swap.

Q: How long will leftovers keep and can I freeze them?
A: Store in an airtight container in the fridge for 1 to 2 days for best texture. Freezing assembled cups is not recommended because the cream cheese filling and whipped cream separate and the berries get mushy. You can freeze leftover crust crumbs or hulled strawberries separately for up to 1 month though.

Mini Strawberry Shortcake Cups Recipe Substitutions and Variations

Swap crushed vanilla wafer cookies for graham cracker crumbs or digestive biscuits, same volume 1 1/2 cups, they give a bit more buttery flavor and hold up well.
Replace melted unsalted butter with melted coconut oil or melted plant based butter if you want it dairy free, use the same weight about 60 g and taste for salt.
Use mascarpone or Neufchatel instead of cream cheese, same amount 8 oz, mascarpone is richer, Neufchatel is lower in fat; for a vegan option try well blended silken tofu with a splash of lemon.
Swap cold heavy whipping cream for chilled full fat coconut cream from a can to whip, same volume about 1 cup, it whips up fluffy and makes the recipe dairy free.

Pro Tips

1. Chill everything that touches the cream before you start: put the bowl and beaters in the fridge and keep the heavy cream super cold. It helps the cream whip faster and stay fluffy. Dont overdo the chilling though, let the cream cheese be just soft enough to beat smooth.

2. To avoid a soggy crust, brush a very thin layer of melted white chocolate or warmed apricot jam over the packed crumbs before you add the filling, let it set in the fridge. That little seal keeps strawberry juices from soaking in and gives a nice snap when you bite.

3. If the cream cheese gets lumpy, scrape it into a food processor or beat the center first then gradually work the sides, and use 5 second bursts in the microwave only if you need to soften it fast. Mix until silky, taste and adjust sweetness, but dont overmix or the filling can get dense.

4. For prettier, less watery berries: after macerating, spoon off a bit of the syrup and either simmer it briefly to thicken into a glaze or reserve it to drizzle on top. Assemble close to serving time if you can, these cups are best within a day so the crust stays crisp and the cream doesnt weep.

Mini Strawberry Shortcake Cups Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I whipped up Mini Strawberry Shortcake Cups that put a playful cheesecake spin on classic Shortcake Dessert Cups, and I'm sharing the clever little secret that helps them stand out at any gathering.

Servings

servings

Calories

570

kcal

Equipment: 1. Food processor or a rolling pin with a zip top bag (to crush the vanilla wafers by hand)
2. Mini muffin tin or small serving cups (for the individual cheesecake cups)
3. Measuring cups and measuring spoons
4. Large mixing bowl and a small bowl (one for the filling, one for the strawberries)
5. Electric hand mixer or stand mixer with beaters (or a whisk if you wanna do it by hand)
6. Rubber spatula and a spoon or small measuring cup (to pack the crusts and fold the filling)
7. Piping bag or a zip top bag with the corner snipped (for neater filling)
8. Refrigerator or freezer space for chilling the crusts and finished cups

Ingredients

1 1/2 cups (150 g) crushed vanilla wafer cookies, about 30 cookies
4 tbsp (60 g) unsalted butter, melted
pinch of salt
8 oz (225 g) cream cheese, softened
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
1 tbsp fresh lemon juice (optional)
1 cup (240 ml) heavy whipping cream, cold
1 pint (about 12 oz / 340 g) strawberries, hulled and sliced
2 tbsp granulated sugar (optional, for strawberries)
1/2 cup whipped cream or whipped topping, for garnish (optional)
a few fresh mint leaves for garnish (optional)

Directions

Pulse the vanilla wafers in a food processor or smash them in a zip top bag with a rolling pin until fine, then stir in the melted butter and a pinch of salt until the crumbs look like wet sand.
Press about a tablespoon of the crumb mix into the bottom of each mini muffin cup or small serving cup, use the back of a spoon or a small measuring cup to pack them firm, then chill in the fridge or freezer for 10 minutes to set.
In a bowl, beat the softened cream cheese with the powdered sugar, vanilla extract and the optional tablespoon of lemon juice until silky and lump free; taste and add a little more powdered sugar if you want it sweeter.
Put your mixing bowl and beaters in the fridge for a few minutes, then whip the cold heavy cream to soft to medium peaks; dont overbeat or it will get grainy.
Gently fold the whipped cream into the cream cheese mixture until homogenous but still light, fold just enough to keep it airy.
Hull and slice the strawberries, toss them with the 2 tablespoons granulated sugar if using, and let them sit for 10 minutes to macerate and release their juices.
Spoon or pipe the cheesecake filling into the chilled crusts, fill to the top; if you dont have a piping bag use a zip top bag with the corner snipped for neater cups.
Top each cup with a few macerated strawberries and a drizzle of their syrup, press lightly so they nestle into the filling.
Chill the cups at least 1 hour so they firm up, up to overnight for best flavor; before serving add a dollop of whipped cream or whipped topping and a small mint leaf for garnish.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.