These easy Strawberry Cheesecake Cups are made with crisp phyllo dough, creamy cheesecake filling, and fresh strawberries. A simple mini strawberry pastry that’s perfect for spring gatherings, holidays, or anytime you need a quick treat.
Why Make Strawberry Cheesecake Cups
After one look and bite you’ll see what I mean—people can’t stop talking about them. Whether it’s a baby shower, bridal brunch, a more formal party or a lazy weekend morning these little bites fit in.
I’ve made these for all kinds of gatherings over the years, and they never let me down. They look fancy on a platter, but the prep is easy—exactly what you need when hosting.
One of the best parts? You can bake the phyllo cups and prep the filling ahead of time and assemble before serving. You can even switch it up with raspberries, blueberries or a drizzle of chocolate if you want to make them your own.
Strawberry Pastries Ingredients
- 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. Or you can purchase premade phyllo cups or even roll and cut squares of puff pastry sheets!
- 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. Make sure it’s room-temperature.
- 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: I used powdered sugar in the filling and to sprinkle, if preferred, you could use granulated sugar in the filling.
- Fresh fruit: Top this simple dessert with fruit, or in this case, fresh strawberry slices, or your favorite fresh berries.
- Fresh mint: Fresh mint leaves add a pretty pop of color.
Get the full recipe in the recipe card below.
How to Make Strawberry Cheesecake Cups
Step 1 – Make the Phyllo Cups
First, be sure the phyllo pastry is thawed, then preheat the oven to 350°F (177°C).
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. Similar to my Baklava. If you don’t want to fuss with this part and make it a no-bake recipe, then purchase premade phyllo cups.
Step 2 – Cut and Bake the Pastry
Using a pizza cutter or sharp knife, cut the pastry into 2-inch squares and gently press them into mini muffin tins, no need for paper liners. Use your fingers or a tamper to press them in.
Bake cheesecake cups for 5-7 minutes until golden brown, 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 Cheesecake Mixture and Assemble
Add the room-temperature cream cheese to a stand mixer or large bowl with a hand mixer, and beat with the whisk attachment on high speed until fluffy, stiff peaks form.
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.
For easy storage, place the filled cups on a baking sheet lined with parchment paper and chill in fridge. After about 10 minutes, or just before serving, remove the cheesecake cups and add fresh strawberries, blueberries, raspberries and mint leaves to the top of each pastry, sprinkle with powdered sugar – YUM!
Success Tips for Strawberry Cheesecake Cups
- 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.
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 are my popular Crumbl Chocolate Chip Cookies Copycat or these Panera Copycat Orange Scones.
Variations & Substitutions
- Brighten the Flavor: Add summer-tasting citrus notes by adding a teaspoon of lemon zest or a splash of lemon juice to the cheesecake filling.
- Swap Berries: Use your favorite berries, think blackberries, huckleberries or pomegranate arils.
- Sugar-Free Cheesecake Cups: Omit the powdered sugar or use a sugar replacement, a drizzle of honey or maple syrup.
- 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 Cracker 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.
Recommended Tools
- Stand Mixer or Hand Mixer and large mixing bowl.
- Mini Muffin Pan – this is my favorite brand.
- Pastry Brush and Piping Bag and Tips
Frequently Asked Questions
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.
To keep phyllo cups from getting soggy, wait to fill them until just an hour or two before serving. Store the cheesecake filling in the fridge and the shells at room temperature, then assemble when ready. A thick filling helps, and if you want bonus protection, add a little melted chocolate at the bottom to act as a barrier.
Yes! You can prep these ahead of time by baking the phyllo shells and mixing the cheesecake filling—just don’t assemble them yet. Wrap each component tightly in plastic wrap; store the filling in the fridge for up to five days. Go ahead and slice the strawberries and prep the mint leaves, too. Right before serving, pipe the filling into the crispy cups and add the toppings.
Phyllo Dough 101 – How to Defrost Phyllo Dough
Overnight Method
- For best results, remove the package(s) of phyllo dough from the box and place it in the refrigerator overnight.
- Allow phyllo dough to come to room temperature before using, which takes approximately 2 hours.
- Ensure the phyllo dough is fully thawed and at room temperature for best results.
How to Defrost Phyllo on the Countertop
- 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.
Storage Tips for Cream Cheese Strawberry Dessert
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.
What to Serve with Mini Strawberry Cheesecake Cups
Best Drinks to Serve with Strawberry Cheesecake Cups
You might also enjoy this vibrant Blueberry Limeade drink and layered blueberry cocktail!
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 – Using puff pastry dough and a quick cream cheese filling, this Danish is baked to golden, puffy perfection.
- Lemon Cranberry Bars – Lemon Cranberry Bars are refreshing and bright with sassy and sweet tones.
More recipes on The Fresh Cooky
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Equipment
Ingredients
- 1 package phyllo dough pastry thawed
- ½ cup butter melted
- 8 ounces cream cheese softened, room temperature
- ½-1 tablespoon vanilla extract
- ½ 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°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.1 package phyllo dough pastry, ½ cup butter
- 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.8 ounces cream cheese
- 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.½-1 tablespoon vanilla extract, ½ cup powdered sugar
- 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.strawberries, fresh mint
Notes
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- For best results, remove the package(s) of phyllo dough from the box and place it in the refrigerator overnight.
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- Allow phyllo dough to come to room temperature before using, which takes approximately 2 hours.
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- Ensure the phyllo dough is fully thawed and at room temperature for the best results.
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- 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.
Nutrition
Gina Abernathy
Fabulous recipe that is easy, tasty, and delicious!
Glad you loved it!
Anjali
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!
Love hearing that, thank you!
Sangeetha
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!
Yes!! Thanks so much!
Kushigalu
This dessert looks gorgeous. My family will love these. Thanks for sharing. Can’t wait to try.
Hope you love it!
Eliza
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!
Thank you, Eliza, you are the best!
Tara
Oh how fun! I love how you made these cheesecake cups with phyllo. That combination of textures sounds incredible.
Thank you, Tara!