Strawberry Shortcake Cheesecake Cups

Food and Prop Styling Goldie Stern
Photography Felicia Perretti

What’s Shavuos without cheesecake, right? Here’s a light and airy, no-bake variety that’s bursting with strawberry goodness. The crumb topping, loaded with candied strawberry bits, is reminiscent of the Good Humor ice cream bars that some of us enjoyed as kids.

SERVES 12

Crust and Topping

• 6 oz (170 g) vanilla cookies
• 1 3-oz (85-g) pkg strawberry Jello
• 10 Tbsp butter, divided
• 1 3-oz (85-g) pkg instant vanilla pudding
• ¼ cup flour

Strawberry Sauce

• 3 Tbsp cornstarch, dissolved in 2 Tbsp water
• 1 lb (450 g) frozen strawberries, defrosted and pureed
• ½ cup sugar
• 1 tsp lemon juice

Cheesecake

• 3 cups heavy whipping cream, chilled
• 3 8-oz (225-g) bars
  J&J Cream Cheese,
  at room temperature
• 1½ cups sugar
• 1 Tbsp pure vanilla extract
• fresh strawberry slices, for garnish (optional)

To make the crust: Pulse vanilla cookies in your food processor using the S blade until fine crumbs form. Place into a mixing bowl and set aside.

Preheat oven to 350°F (175°C).

Place the strawberry Jello powder into your mixer along with 4 Tbsp butter at room temperature. (The butter should be soft but not melted.) Beat the butter into the Jello until well combined. Add in the instant vanilla pudding and beat it into the mixture. Beat in the flour until mixed through and no white spots are left. Spread this mixture out onto a parchment-lined baking sheet. Bake for 8 minutes.