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.

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!

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.

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.

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! 

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.

Frequently Asked Questions

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.

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.

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.

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.

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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