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Easy Strawberry Phyllo Cheesecake Cups Recipe

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How to make strawberry cheesecake cups using phyllo dough! This easy recipe combines sweet, tangy, fruity, and creamy with a satisfying crunch. These adorable no-bake mini cheesecakes are one of the most simple and quick desserts. 

These classic cheesecake cups are irresistible! After just one nibble, you’ll see exactly what I mean. They’ll have you and your guests coming back for more and more! Plus, they’re great for any special occasion! This easy recipe is light enough for a Mother’s day tea or brunch but fancy enough for a formal cocktail party, bridal, or baby shower.

No bake strawberry cheesecake cups on a serving spatula.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!

Why You Will Love

  • A Party Favorite – Serve at Easter or a graduation party; these cheesecake cups will be the perfect dessert to bring!
  • Quick and Easy – My strawberry cheesecake cup recipe takes little time and effort but has delicious results.

Phyllo Dough 101 | How to Defrost Phyllo Dough

Overnight Method

  1. For best results, remove the package(s) of phyllo dough from the box and place it in the refrigerator overnight.
  2. Allow phyllo dough to come to room temperature before using, which takes approximately 2 hours.
  3. Ensure the phyllo dough is fully thawed and at room temperature for best results.

How to Defrost Phyllo on the Countertop

  1. Remove phyllo rolls from the box (do not open the packages) and allow them to sit on the counter for about 3 hours until thoroughly defrosted.

How to Prevent Phyllo Dough from Drying Out

When you have unrolled the thawed phyllo dough, cover it immediately with plastic wrap, followed by a slightly damp tea towel or paper towel. Keep the phyllo covered until you’re ready to use it.

When you need to remove sheets from the phyllo, uncover it promptly, take what you need, and then cover it again right away.

If you have any excess phyllo that won’t be used in your recipe, you can wrap it in plastic and refreeze it before expiration.

Strawberry Cheesecake Phyllo Cups on plate for serving.

Simple Ingredients for Strawberry Cheesecake Cups

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

  • Phyllo pastry | The crispy pastry cups are made with just one package of frozen Phyllo pastry. Defrost* it before starting. *See notes on defrosting above.
  • Cream cheese | Cream cheese is the key ingredient that makes this creamy filling taste just like cheesecake! Splurge and use full fat, there’s just a little dollop in each cup.
  • Vanilla | Vanilla extract brings a rich depth to the flavor of the filling.
  • Butter | You’ll need melted butter to layer the pastry dough, creating a flaky texture. I used salted but unsalted works too.
  • Powdered sugar | Sprinkle the no-bake dessert with sweet powdered sugar and use it in the filling.
  • Fresh fruit | Top this simple dessert with fruit, or in this case, fresh strawberry slices, or your favorite fresh berrries.
  • Fresh mint | Fresh mint leaves add a pretty pop of color.
Labeled ingredients for strawberry cheesecake phyllo cups.

How to Make Strawberry Cheesecake Cups

Step 1 | Make the Phyllo Cups

First, be sure the phyllo pastry has had plenty of time to thaw, then preheat the oven to 350°F (177°C). 

Next, melt the butter and carefully unfold the phyllo pastry. Brush just one layer with the melted butter, covering the other layers.

Then, add another sheet and brush the second layer with more butter. Continue layering the phyllo pastry and butter until you have a thin stack of 5 sheets.

Step 2 | Cut and Bake the Pastry

Cut the layered pastry into 2-inch squares and gently press them into mini muffin tin cups. Use your fingers or a tamper to press them in.

Bake cheesecake cups for 5-7 minutes, then remove the tin and allow the phyllo cups to cool for 5 mins while still in the muffin pan. Then, carefully move each cup to a cooling rack. You can use cupcake liners if preferred, but you may not get that nice crisp bite in your dessert cups.

After 10 minutes, the cups should be completely cooled.

Step 3 | Mix the Cream Cheese Mixture and Assemble

Add the cream cheese to a stand mixer or medium bowl with a hand mixer, and beat with the whisk attachment on high speed until it is light and fluffy. 

Next, add the vanilla extract, sprinkle in the powdered (icing sugar), and beat on low. Remember not to mix the ingredients any faster than low! Powdered sugar can make quite a mess, covering yourself and your kitchen in seconds! Once evenly mixed, bump the mixer to medium speed, then high speed, until all the ingredients are light and fluffy.

Step 4 | Fill the Cups, Chill, and Top

Using a rubber spatula, transfer the creamy cheesecake filling into a large piping bag to fill the pastry cups. One by one, squeeze the bag to fill each to the top. 

Move the filled cups into the refrigerator to chill. After about 10 minutes, or just before serving, remove the cheesecake cups and top with fresh strawberries, mint leaves, and a dash of powdered sugar – YUM! 

Fresh Tips

  • If you don’t have piping bags at home, stuff the filling into an ordinary plastic bag, seal it, and use scissors to cut the corner off. Voila! You have a piping bag! A small cookie scoop will also do the trick. 
  • If desired, choose pre-made frozen phyllo cups at the grocery store and thaw them according to the package’s instructions.
  • The cream cheese is easier to mix when it is at room temperature.
Hand holding a phyllo cheesecake cup with berries.

For all my cheesecake fans, here are a few more dessert recipes to give you that cheesecake fix, like Raspberry Cheesecake Thumbprint Cookies, Salted Caramel Cheesecake Cookies and White Chocolate Peppermint Cheesecake.

Some other delicious dessert recipes and crowd pleasers are my popular Crumbl Chocolate Chip Cookies Copycat or these Panera Copycat Orange Scones

Variations & Substitutions

  • Brighten the Flavor: Add summer-tasting citrus notes with a teaspoon of lemon zest or a splash of lemon juice in the cheesecake filling. Mix the cheesecake layer with strawberry puree for a more fruity flavor!
  • Swap Berries: Try making this easy dessert with blackberries, and pomegranates.
  • Sugar-Free Cheesecake Cups: Omit the powdered sugar or use a sugar replacement, a drizzle of honey or maple syrup.
  • Add your Favorite Toppings: If you’d like, add a drizzle of sticky honey, chocolate sauce, a swirl of fluffy whipped cream, cookie crumbs, or sifted cocoa powder.
  • Jammin‘ – A drizzle of fresh strawberry syrup, blueberry syrup or even low-sugar Strawberry Jam!
  • Graham Crust: Replace phyllo crusts with graham cracker crusts instead; process graham crackers in a food processor, make graham cracker crumbs, and add a little melted butter and a tablespoon of sugar. Press into paper cup-lined mini muffin pan, chill, and proceed.
No bake cheesecake phyllo cups.
USA Bakeware pans, set.

Frequently Asked Questions

Is phyllo dough the same as puff pastry?

Not quite. These two pastry doughs are very similar and often used for the same recipes. The main difference is that puff pastry is made by folding butter into the dough many times, creating a flaky texture. On the other hand, phyllo is a very thin dough you can layer or leave as is.

How do you keep phyllo cups from getting soggy?

Transfer the cooling cups from the muffin tin to a wire rack to avoid soggy cheesecake cups. That way, the air can circulate each little cup, preventing them from becoming soggy.

Can you make mini cheesecake cups ahead of time?

Yes! To do this, make and bake the phyllo dough and mix the cheesecake filling, but don’t fill. Wrap tightly in plastic wrap and store each separately in the fridge up to five days ahead. You’ll also want the strawberries sliced, and the mint leaves ready. Before serving this sweet treat, pipe the filling into the crispy cups and add the toppings.

Plates stacked with three phyllo strawberry cheesecake cups and some berries.

Storage

Refrigerate – Store in an airtight container in the fridge for up to 5 days. But they are best enjoyed fresh! When storing them for later, leave the fruit off to add before serving.

Make Ahead – If you make these no-bake strawberry cheesecakes a few hours before serving, store them in the refrigerator in an airtight container.

Can You Freeze Phyllo Cheesecake Cups? This recipe does not freeze well because of the dairy and pastry shells.

Springy phyllo cups filled with no bake cheesecake cups.

Best Drinks to Serve with Strawberry Cheesecake Cups

Keep going with the strawberry theme and make one or both delicious strawberry drinks to compliment your cheesecake cups; check out all of my fresh drinks here.

Strawberry Gin Cocktail

Strawberry Gin Cocktail

This gorgeous pink gin and tonic uses fresh strawberry syrup blended with your favorite gin and tonic for a fresh, pink signature cocktail for spring and summertime.

Gorgeous shot of strawberry refresher drink on wooden cutting board with pink straw and a strawberry garnish with limes and strawberries in the background.

Strawberry Refresher

A light non-alcoholic drink made with summer fresh strawberry syrup, lime juice, and your favorite mixer.

You might also enjoy this vibrant Blueberry Limeade drink and layered blueberry cocktail!

Best Main Dishes to Serve with No Bake Cheesecake Cups

These tasty morsels would be perfect for your Easter brunch or tea party; consider serving these dishes.

Serve chicken salad on bed of lettuce with crackers or croissants.

Apple Pecan Chicken Salad

Loaded with must-have crunchies like apples, buttery pecans, shallots, and celery, dressed in a bright lemon, tarragon mayonnaise dressing.

Top down shot of honeybaked spiral cut ham in roasting pan, perfectly juicy and sugar-crusted.

Honey Baked Ham

Learn how to cook spiral Ham without drying it out, it is easier than you might think.

More Bite-Sized Desserts

  • Mini King Cake Recipe – King Cakes laced with cinnamon sugar and optional pecans, topped with a simple buttery glaze, and decorated with traditional King cake-colored sugars.
  • Cream Cheese Danish Recipe – An easy recipe using puff pastry and a quick cream cheese filling, baked to golden, puffy perfection.
  • Lemon Cranberry Bars – Lemon Cranberry Bars are refreshing and bright with sassy and sweet tones.

The perfect way to prevent soggy cheesecake crust is to move the individual cups to a wire rack for cooling.

Strawberry Cheesecake Phyllo Cups on plate with berries, to pin.

I hope you loved this Phyllo Strawberry Cheesecake Cups — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Strawberry and berry no bake cheesecake cups in phyllo dough.

Easy Strawberry Phyllo Cheesecake Cups Recipe

Author: Kathleen Pope
5 from 6 votes
How to make strawberry cheesecake cups using phyllo dough! This easy recipe combines sweet, tangy, fruity, and creamy with a satisfying crunch. These adorable no-bake mini cheesecakes are one of the most simple and quick desserts. 
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Sweets
Cuisine American
Servings 24 servings
Calories 134 kcal

Ingredients
 
 

  • 1 package phyllo dough pastry, thawed
  • ½ cup butter, melted
  • 8 ounces cream cheese, softened, room temperature
  • 1/2-1 tablespoon vanilla extract
  • 1/2 cup powdered sugar , plus a little more for sprinkling
  • strawberries, sliced, blueberries and raspberries would be great too or your favorite berries
  • fresh mint, for garnish

Instructions
 

Make Phyllo Cups or Thaw pre-made Phyllo Cups

  • Preheat the oven to 350 degrees F (177C).
  • Unfold the Phyllo Pastry and brush with melted butter one layer at a time. Keep a piece of plastic wrap and damp tea towel over the remaining sheets of phyllo to avoid drying out.
    Continue layering phyllo pastry and brushing with melted butter until you have 5 sheets of dough.
  • Cut the pastry into 2-inch squares and press into a mini-muffin tin. Bake for 5-7 minutes and cool in the pan for 5 mins before transferring to a cooling rack for 10 more minutes.

No Bake Cheesecake Filling

  • In a medium sized bowl, beat the cream cheese on high speed until light and fluffy.
  • Add the vanilla and powdered sugar to the cream cheese and beat on low (or you will cover yourself and the kitchen in powdered sugar) until incorporated, then increase to high speed until light and fluffy.
  • Place the cream cheese mixture into a piping bag and fill the baked and cooled phyllo cups. Chill in fridge 10 minutes to set.
  • Top with fresh berries, mint, and additional powdered sugar.

✱ Kathleen’s Tips

No Piping Bag? Spoon into a sturdy baggie, snip off the corner, and squeeze into pastry cups. Or use a spoon or scoop. 
Storage
For best results, assemble and consume within a couple of hours. Store in the fridge, covered tightly in an airtight container for up to 5 days. Best if you do not add the fruit ahead of time.
Make-Ahead – Pre-bake phyllo cups and cool them on the counter or in the fridge until ready. Make up cheesecake batter and refrigerate in an airtight container until ready to use; spoon into a piping bag and fill and decorate right before serving. 
Phyllo Dough 101 | How to Defrost Phyllo Dough
    1. For best results, remove the package(s) of phyllo dough from the box and place it in the refrigerator overnight.
    1. Allow phyllo dough to come to room temperature before using, which takes approximately 2 hours.
    1. Ensure the phyllo dough is fully thawed and at room temperature for the best results.
How to Defrost Phyllo on the Countertop
    1. Remove phyllo rolls from the box (do not open the packages) and allow them to sit on the counter for about 3 hours until thoroughly defrosted.
How to Prevent Phyllo Dough from Drying Out
When you have unrolled the thawed phyllo dough, cover it immediately with plastic wrap, followed by a slightly damp tea towel or paper towel. Keep the phyllo covered until you’re ready to use it.
When you need to remove sheets from the phyllo, uncover it promptly, take what you need, and then cover it again right away.
If you have any excess phyllo that won’t be used in your recipe, you can wrap it in plastic and refreeze it before expiration.

Nutrition

Serving: 1 serving Calories: 134 kcal Carbohydrates: 13 g Protein: 2 g Fat: 8 g Saturated Fat: 5 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 2 g Trans Fat: 0.2 g Cholesterol: 20 mg Sodium: 151 mg Potassium: 28 mg Fiber: 0.4 g Sugar: 3 g Vitamin A: 245 IU Calcium: 12 mg Iron: 1 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.

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12 Comments

  1. 5 stars
    These little cheesecake cups were so easy to make but looked so fancy!! They wowed all of our guests we had over for Easter this past weekend!

  2. The combination of the creamy cheesecake filling, flaky phyllo cups, and fresh strawberries sounds like the perfect dessert for any occasion. I love that they can be dressed up for a formal event or enjoyed as a lighter treat for a casual gathering. I can’t wait to give this easy recipe a try!

  3. 5 stars
    These mini cheesecakes are so delicious, and pretty on a party platter! Love the flavors and the textures of creamy filling with the crunchy phyllo. Perfect spring dessert!