Strawberry Cheesecake Parfait Cups (Printable version)

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

# Ingredient List:

→ Cheesecake Layer

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

→ Strawberry Layer

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

→ Cookie Crumble

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

# How-To Steps:

01 - Toss diced strawberries with sugar and lemon juice in a medium bowl. Let sit for 10 minutes.
02 - Combine crushed biscuits with melted butter until mixture resembles wet sand.
03 - Beat cream cheese, heavy cream, sugar, and vanilla extract in a large bowl until smooth and fluffy.
04 - Spoon a layer of cookie crumble into the bottom of each cup.
05 - Add a layer of cheesecake mixture on top of the cookie crumble in each cup.
06 - Top cheesecake layer with a spoonful of macerated strawberries.
07 - Repeat the layers once more, finishing with strawberries on top.
08 - Refrigerate for at least 1 hour before serving to enhance texture.

# Expert Advice:

01 -
  • No oven required means you can make these even on the hottest summer days without heating up the kitchen.
  • The layers look bakery-perfect but come together with just a whisk and a spoon.
  • Fresh strawberries bring a brightness that cuts through the richness beautifully.
  • You can assemble them a day ahead and pull them straight from the fridge when guests arrive.
02 -
  • If your cream cheese isn't fully softened, you'll battle lumps forever, leave it on the counter for at least an hour before you start.
  • Don't skip macerating the strawberries, those 10 minutes transform them from plain fruit into something syrupy and perfumed.
  • Use clear cups so you can see the layers, half the magic is in the visual payoff.
03 -
  • Crush your cookies in a sealed bag with a rolling pin instead of a food processor so you get varied textures, some fine and some chunky.
  • Let the cheesecake filling sit in the fridge for 10 minutes before assembling if it seems too soft, it'll layer more cleanly.
  • Use a piping bag or a zip-top bag with the corner snipped off to add the cream cheese layer neatly without smudging the sides of the cup.
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