Strawberry and Lemon Cheesecake in a glass

Who doesn’t love cheesecakes??  I do!  I must say that I discovered them quite late in my teenage years as they are not an Italian “thing” (though now they are quite popular in Italy too).  I was in New York for 3 weeks as an exchange student when I was 17 and one of the (many) things we experienced was to see a show on Broadway.  Just before the show started, my friends and I went for a quick dinner/snack in a little deli near the theatre.  That’s where I had my first slice of cheesecake… YUM!  Many years have passed and I have tasted many different kinds, though my preference is always for the “non baked” ones (apart from my Mini Cheesecake Cupcakes, which I LOVE!).  The only thing is… I find Cheesecakes a bit “heavy”.  Well, the truth is, I like them so much, that I find it hard to have a “small” portion, if you know what I mean!  These cheesecakes in a (shot) glass are the answer!  They are the perfect size and really fulfilling.  They are also perfect to take to parties (I did!) and make it easy/not messy at all to eat even while standing!  I like everything served in a glass or in small portions, especially for parties and buffets!  I made these in 2 flavours: strawberry and lemon and I loved them both and even more together! 😉  I hope you enjoy them as much as we did!

Strawberry and Lemon Cheesecake in a glass

5.0 from 2 reviews
Prep time
Total time
Recipe type: Dessert
Cuisine: American
Serves: Makes 12x100ml/3.5 oz. shot glasses
  • 140 gms – 5 oz. cookie crumbs (I used Scotch Fingers)
  • 70 ml – 2.5 oz. melted butter
Lemon cream
  • 115 gms – 4 oz. cream cheese, very soft (I used a reduced fat version which is more spreadable in consistency)
  • 180 ml – ⅔ cup sweetened condensed milk
  • 60 ml – ¼ cup lemon juice
  • 120 ml – ½ cup whipping cream + ½ tbsp caster sugar
Strawberry cream
  • 250 gms – 8.8 oz. Philadelphia Cream Cheese, softened
  • 100 gms – 3.5 oz. caster sugar
  • 2 tbsp lemon juice
  • 250 gms – 8.8 oz. strawberry
  • 200 gms – 7 oz. whipping cream + ½ tbsp caster sugar
  • Strawberries
  • Sugar
To make the base
  1. Combine the cookie crumbs with the melted butter and press the mixture into the shot glasses.
  2. Chill for 30 minutes.
To make the lemon cream
  1. Put the soft cream cheese, sweetened condensed and lemon juice in a bowl and whip it with an electric whisker until smooth.
  2. Then whip ½ cup of cream with ½ tbps of caster sugar until stiff peaks appear.
  3. Gently combine it to the above lime mixture. Set aside.
To make the strawberry cream
  1. Whip the cream with the caster sugar and keep it aside in the fridge.
  2. Purée the strawberries with the lemon juice and caster sugar.
  3. Beat the cream cheese until smooth. Beat in the strawberry purée until smooth.
  4. Gently fold in the whipped cream.
  1. Cut the strawberries and marinate them with a little sugar for 30 minutes.
To assemble
  1. Gently spoon the strawberry cream on top of the chilled base up to ⅔ of the glass.
  2. Top with the lemon cream.
  3. Decorate with the marinated strawberries.
  4. Serve chilled!


Strawberry and Lemon Cheesecake in a glass

Strawberry and Lemon Cheesecake in a glass

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  1. says

    What a great idea! I find a slice of cheesecake is just too much for me but this is just perfect. All the taste of delicious cheesecake in a controlled portion. Love it!

  2. Jim Burnett says

    this looks fantastic! But I have to say that I enjoy reading all of your recipes and try so many. I love the variety and your presentation. It makes it easy for a guy who wants to make great dishes. Thank you so much for helping me be a more diversified cook! You have opened new doors for me!
    Thank you……

  3. says

    We loved this recipe so much! I like how yours turned out much pinker than mine… I think I mixed in too much of the whipped cream. But it was still delicious! One question though, your instructions for the strawberry cream say to mix the cream cheese with sugar AND puree strawberries with lemon juice and sugar but I only see 3.5 oz caster sugar listed. Can you clarify, I’d like to update my post with the correct measurements. Thanks for this awesome recipe!

    • says

      Hi Desi! I am very happy you liked the recipe! I am sorry about the mistake, the amount of sugar is correct… no need to beat the cream cheese with more sugar. Thanks for letting me know, I have updated the recipe. :-)

  4. Marianne Hale says

    Can you make these in advance. I’d like to do 60 for a baby shower. Can they be done the night before? And can they be in 4 oz baby food jars?


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