Strawberry Cheesecake Cups
Creamy no-bake strawberry cheesecake cups with a buttery biscuit base and fresh strawberry topping, perfect for an easy and elegant dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 200 g digestive biscuits or tea biscuits, finely crushed
- 60 g butter, melted
- 200 g cream cheese, softened
- 200 ml whipping cream
- 60–80 g sugar
- 1 teaspoon vanilla extract
- 250 g fresh strawberries, chopped
- 2 tablespoons strawberry jam (optional)
Instructions
- Crush the biscuits into fine crumbs using a food processor or rolling pin.
- Mix crumbs with melted butter until evenly combined.
- Divide the mixture into serving cups and press down to form a base.
- Whip the cold whipping cream until soft peaks form.
- In another bowl, mix cream cheese, sugar, and vanilla until smooth.
- Gently fold whipped cream into the cream cheese mixture until light and fluffy.
- Spoon or pipe the cheesecake filling over the crust in each cup.
- Top with chopped strawberries and add strawberry jam if desired.
- Chill in the refrigerator for 30 to 60 minutes before serving.
Notes
- Mascarpone can replace whipping cream for a richer texture.
- Add lemon zest for a fresh citrus flavor.
- Use other berries like blueberries or raspberries as a substitute.
- Best stored in the refrigerator for up to 3 days.
- Add fruit topping just before serving for best freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
