Strawberry Crunch Dessert Cups

Equipment

28 2-ounce plastic cups with lids
Electric hand mixer

Ingredients

Strawberry Crunch Crust and Topping

▢ 24 (24) vanilla sandwich cookies made into crumbs
▢ 1 oz (28 g) freeze-dried strawberries ground into a fine powder
▢ ¼ cup (57 g) unsalted butter melted

Vanilla Cheesecake Filling

▢ 8 ounces (227 g) cream cheese room temperature
▢ ¾ cup (150 g) granulated sugar
▢ 2 tsp (8 g) vanilla extract
▢ 1 ½ cups (357 g) heavy cream

Topping

▢ fresh strawberry slices
▢ additional strawberry crunch

Instructions

In a bowl, combine vanilla sandwich cookie crumbs, freeze-dried strawberry powder, and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup. There will be leftover crumbs for the top of the dessert cups.
In a large mixing bowl, cream together cream cheese, granulated sugar, and vanilla extract until smooth.
Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Fill a piping bag with the vanilla cheesecake mixture. Pipe into the cups until about 3/4 full.
Sprinkle the top of the vanilla cheesecake filling with additional strawberry crunch crumbs and garnish with a slice of strawberry.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2 to 3 days.

Notes

Strawberry crunch dessert cups can be made ahead of time and refrigerated for 2 to 3 days. Serve cold. The cups can be left at room temperature for about 30 minutes.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.