Strawberry Jello Dessert Cups

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These Strawberry Jello Dessert Cups feature a buttery cookie base, topped with a smooth, creamy strawberry jello filling. A swirl of freshly whipped cream adds a light, airy touch, while a strawberry garnish completes the presentation. The combination of textures and flavors makes for a refreshing and satisfying treat.

Prep Time 25

Chill Time 1

Total Time 1 25

Servings Mini Cups

Calories 401kcal

Author Fay Khoury

EQUIPMENT

4 oz Dessert Cups
1M Piping Tip
18 Inch Piping Bags
Stick Blender

INGREDIENTS

Base:

135 g (4.8 oz) chocolate cookies cream-filled or plain
50 g (1.8 oz) butter unsalted and melted

Strawberry Jello Filling:

½ cup (½ cup) water hot
85 g (3 oz) strawberry jello packet
250 g (8.8 oz) cream cheese
½ cup (½ cup) superfine sugar caster sugar
400 ml (13.5 floz) heavy cream

Whipped Cream Topping:

250 ml (8.5 floz) heavy cream
1 teaspoon (1 teaspoon) vanilla
1 tablespoon (1 tablespoon) powdered sugar

Garnish:

6 (6) strawberries halved

INSTRUCTIONS

Base:

Crush the cookies into fine crumbs using a stick blender or food processor.
Mix the crumbs with melted butter in a bowl until well combined.
Distribute evenly among 12 mini dessert cups, pressing gently to create the base.

Strawberry Jello Filling:

Dissolve the strawberry jello in hot water, stirring until fully dissolved. Set aside to cool.
Beat the cream cheese and sugar together in a mixing bowl until smooth and lump-free.
Add the heavy cream all at once to the cream cheese mixture, and mix until fully combined and smooth.
Gradually incorporate the cooled jello mixture into the cream cheese mixture, blending in three batches. Mix until well combined and smooth.
Pour the jello filling over the prepared biscuit bases, filling each dessert cup to the top or close to the top.
Refrigerate for at least one hour before decorating.

Whipped Cream Topping:

Whip the heavy cream, vanilla, and powdered sugar together until firm peaks form.
Pipe a generous swirl of whipped cream onto each dessert cup using a piping bag fitted with a 1M Piping Tip.
Top each with half of a strawberry.
Refrigerate until ready to serve. Serve chilled.

NOTES

Ensure the jello mixture has cooled before adding it to the cream cheese to avoid curdling.
If your dessert cups are larger or you like a big swirl of whipped cream, prepare extra whipped cream.

NUTRITION