Strawberry Cheesecake Dessert Cups
Servings: 6 dessert cups
Ingredients
- 1-½ cups heavy whipping cream
- ½ cup powdered sugar divided
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese softened to room temperature
- 1 cup graham cracker crumbs
- ¼ cup butter melted
- ¾ cup seedless strawberry jam
- sliced fresh strawberries optional for garnish
Instructions
- WHIPPED CREAM: Add the heavy whipping cream, ¼ cup powdered sugar, and vanilla extract to a chilled large mixing bowl. Using an electric mixer with chilled beaters, beat the heavy cream mixture for about 4 minutes or until stiff peaks form, gradually increasing the speed from low to medium-high.
- CREAM CHEESE: In a second large mixing bowl, beat the softened cream cheese and ¼ cup powdered sugar with the electric mixer until it is combined and completely smooth.
- COMBINE: Reserve one rounded cup of whipped cream, setting it to the side for later. Mix the remaining whipped cream into the cream cheese mixture on low speed until combined.
- CRUST: In a small bowl, mix the graham cracker crumbs and melted butter. It will have a crumbly, sand-like texture.
- ASSEMBLE: Evenly divide the crust, cheesecake filling, and strawberry jam among six 9-ounce dessert cups. Do not pack the crust too firmly. If your jam is thick, you can warm it for 20 to 30 seconds in the microwave in a microwave-safe bowl to make it easier to spread. Top each cheesecake cup with a large swirl of the reserved whipped cream.
- CHILL: Chill for 20 minutes or until ready to serve. Just before serving, garnish with strawberry slices (optional).
Notes
Storage: I recommend assembling these no more than 24 hours in advance for the best texture. While the mini cheesecake cups can be stored in the refrigerator for 3 to 4 days, the strawberry jam will start to seep into the cheesecake mixture over time. If making ahead of time, keep them covered, and wait to add the strawberry topping and any fresh garnish until just before serving.
