Strawberry Shortcake Cheesecake Cups with Cookie Crumb Layers
Individual cheesecake cups that capture all the flavors of strawberry shortcake in an elegant layered dessert. Vanilla cookie crumbs mixed with a unique strawberry Jello-butter crumble create the base and topping, while fluffy no-bake cheesecake filling and homemade strawberry sauce provide rich, creamy layers. Perfect for entertaining, these make-ahead cups combine the best of both classic desserts in portion-controlled servings that are as beautiful as they are delicious.
Ingredients
- 6 ounces vanilla cookies
- 1 3-ounce package strawberry Jello dessert
- 10 tablespoons butter, divided
- 3 ounces instant vanilla pudding
- ¼ cup flour
- 3 tablespoons cornstarch, dissolved in 2 tablespoons water
- 1 pound frozen strawberries, defrosted and pureed
- ½ cup sugar
- 1 teaspoon lemon juice
- 3 cups heavy whipping cream, chilled
- 3 8-ounce bars cream cheese, at room temperature
- 1 ½ cups sugar
- 1 tablespoon vanilla extract
- fresh strawberry slices, for garnish(optional)
Instructions
- 1
Pulse vanilla cookies in food processor until fine crumbs form and set aside
- 2
Preheat oven to 350 degrees Fahrenheit
- 3
Beat strawberry Jello powder with 4 tablespoons soft butter until well combined
- 4
Beat in instant vanilla pudding, then flour until no white spots remain
- 5
Spread mixture on parchment-lined baking sheet and bake for 8 minutes
- 6
Cool for 2-3 minutes, then refrigerate for at least 15 minutes
- 7
Break cooled Jello mixture into pieces and pulse in food processor until crumbly
- 8
Mix Jello crumbs with vanilla cookie crumbs
- 9
Whisk cornstarch with water until dissolved
- 10
Combine cornstarch mixture with pureed strawberries, sugar, and lemon juice in saucepan
- 11
Cook over medium heat, stirring constantly, until simmering
- 12
Simmer for 5 minutes, then remove from heat and cool
- 13
Melt remaining 6 tablespoons butter and combine with crumb mixture
- 14
Spoon 2 tablespoons crumb mixture into bottom of each mousse cup
- 15
Beat heavy cream until stiff peaks form
- 16
Mix cream cheese, sugar, and vanilla until smooth and creamy
- 17
Gently fold whipped cream into cream cheese mixture
- 18
Pipe or spoon half the cheesecake mixture over crumbs
- 19
Drizzle with strawberry sauce and add fresh strawberries if using
- 20
Repeat layering with crumbs, cheesecake mixture, and sauce
- 21
Top with remaining crumbs and garnish with fresh strawberries before serving
Tips
Make sure heavy cream is very cold before whipping or it won't achieve stiff peaks needed for the cheesecake layer.
Don't overprocess the Jello mixture when making crumbs - pulse just until crumbly to avoid a powdery texture.
The strawberry sauce will thicken as it cools, so don't worry if it seems thin while cooking.
Good to Know
Refrigerate up to 2 days, but add fresh strawberries and final crumb topping just before serving
Can be assembled 1-2 days in advance, add fresh garnishes before serving
Serve chilled directly from refrigerator
Common Mistakes
Don't overmix the whipped cream or it will become grainy and separate
Ensure butter is soft but not melted when making Jello mixture to avoid greasiness
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use fresh strawberries instead of frozen?
Yes, use 1 pound fresh strawberries. Hull and puree them, then proceed with the sauce recipe as directed.
What if I don't have mousse cups?
Use small glasses, ramekins, or even mason jars. Any 8-ounce individual serving container will work perfectly for this recipe.
How long will these keep in the refrigerator?
The assembled cups keep well for 2 days refrigerated. Add fresh strawberry garnishes just before serving for best appearance.