Go Back
Strawberry and Lemon Cheesecake in a glass

Strawberry and Lemon Cheesecake in a Glass

Not available How to make Strawberry and Lemon Cheesecake in shot glasses!

Course Dessert
Cuisine American
Prep Time 1 hour
Total Time 1 hour
Author Manuela Zangara



  • 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 – 2/3 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 2/3 of the glass.
  2. Top with the lemon cream.
  3. Decorate with the marinated strawberries.
  4. Serve chilled!