Description
These Strawberry Crunch Dessert Cups are a delightful no-bake treat featuring a buttery vanilla cookie crust, creamy vanilla cheesecake filling, and a crunchy topping of freeze-dried strawberry powder. Perfect for serving individual portions at parties or as a refreshing dessert, they combine smooth, airy textures with fresh strawberry garnish for a burst of fruity flavor.
Ingredients
Crust
- 24 vanilla sandwich cookies, crushed into crumbs
- 1 oz freeze-dried strawberries, ground into a fine powder
- ¼ cup unsalted butter, melted
Filling
- 8 ounces cream cheese, room temperature
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 ½ cups heavy cream
Garnish
- Fresh strawberry slices
- Additional strawberry crunch crumbs
Instructions
- Prepare the Crust: In a bowl, combine the vanilla sandwich cookie crumbs, freeze-dried strawberry powder, and melted butter until the mixture is well combined and evenly moistened.
- Form the Base: Using a small cookie scoop or spoon, portion the crumb mixture into twenty-eight 2-ounce plastic cups. Press the crumbs firmly into the bottom of each cup using one of the cups or your fingers to create an even crust layer. Reserve some crumbs for topping later.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy, ensuring there are no lumps.
- Whip the Cream: Add the heavy cream to the cream cheese mixture. Using a mixer on medium-high speed, whip until the mixture becomes light, fluffy, and holds soft peaks.
- Fill the Cups: Transfer the vanilla cheesecake mixture into a piping bag. Pipe the filling into each cup, filling it about three-quarters full over the crust.
- Add Toppings: Sprinkle the reserved strawberry cookie crumb mixture over the cheesecake filling for extra crunch and sweetness. Garnish each cup with a fresh slice of strawberry on top for a fresh touch and vibrant color.
- Chill and Serve: Seal each cup with a lid and refrigerate. These dessert cups can be served immediately or chilled for 2 to 3 days to allow the flavors to meld and the filling to set further.
Notes
- For best results, use cream cheese at room temperature to ensure a smooth filling.
- Freeze-dried strawberries can be ground using a coffee grinder or food processor to achieve a fine powder.
- If you do not have piping bags, a zip-top bag with a corner snipped off can be used for filling the cups.
- Store the dessert cups covered in the refrigerator to keep them fresh for up to 3 days.
- You can substitute the vanilla sandwich cookies with gluten-free cookies if desired.
