Strawberry Cheesecake Cups

You guys absolutely love my dessert cup series, so here’s another dessert cup recipe. I wanted to create something super simple and decadent but use ingredients that are easy to find in supermarkets or around your home.

If you like this No-bake Dessert cups series you may also like…

• Ferrero Rocher Cheesecake Cups
• Biscoff Cheesecake Cups
• Strawberry Milkshake Cheesecake Cups
• Easy Chocolate Moose Dessert Cups

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Making The Biscuit Base 

Step 1: Start by crushing the digestive biscuits into fine crumbs.

When it comes to making the biscuit base my go-to biscuit is usually digestives because they taste good and are super easy to find in your local supermarket. But also because they work well for this kind of recipe.

The quickest way to crush up your biscuits into fine crumbs is by using a food processor, this will also ensure your biscuits are crushed evenly. However, if you don’t have a food processor or prefer not to use one you can use a rolling pin. In the video, you may have noticed I like using my fondant rolling pin because it has a perfectly flat edge making it super handy for crushing biscuits. I think I use my rolling pin more for crushing biscuits than I use it for rolling out fondant, it is definitely one of my favourite baking tools.

Step 2: Next we need to add the melted butter to the crushed biscuits and mix together to form a wet sand mixture.

To help the biscuit form a solid base for the filling, I use a few tbsp of melted ‘unsalted butter. The amount of butter you add depends on factors such as the type of biscuits used. Biscuits such as ‘Oreo’ and ‘Biscoff biscuits don’t require too much butter. With dessert cups I prefer to add less butter in comparison to a classic cheesecake because the biscuits can sometimes get stuck at the bottom of the cup, making the entire dessert difficult to enjoy.

How to achieve a flat biscuit base? 

Step 3: After adding the biscuits to each individual dessert cup press the biscuits flat.

For this recipe, I decide to use 3oz round dessert cups because they are the perfect portion size. However, feel free to use whatever you like. 

The easiest way to achieve a flat base is by using another dessert cup and pressing the biscuits flat. This is because they are the same size making it a lot easier to create a neat edge around the cup. If you can achieve a flat biscuit base it is going to make the entire dessert cup look super neat and professional, but also provide a flat surface ready for the cheesecake filling. 

Making the cheesecake filling

For this recipe, we are using a simple vanilla cheesecake recipe. The vanilla and strawberry flavours work well together and create a glorious combination. 

Step 4: In a large bowl whisk the double cream to soft peaks using an electric whisk.

In the UK we use double cream (heavy cream) because It has a high-fat content. When whipping the cream to stiff peaks make sure the cream is cold, so that you can achieve those beautiful stiff peaks. If you think your double cream is taking too long to whip up, this could be because it is too warm. To fix this issue leave the cream to chill in the fridge until cold. 

Step 5: Next add the cream cheese and icing sugar. Then whisk for a few seconds until combined.

It is super important to make sure your cream cheese is at room temperature because cold cream cheese doesn’t blend well. This will result in a grainy cheesecake texture and we definitely don’t want that.

So remember…

COLD double cream and ROOM-TEMPERATURE cream cheese!!!

Assembling and Decorating

This is the fun part where you can unleash your creativity. 

Step 6: Add the cheesecake filling to a large piping bag. Then pipe into each cup.

Using a large piping bag will make this step super easy and quick. Make sure you leave a little gap at the top for the jam and strawberries. Once you have filled each cup, tap each one on a flat surface to push out any bubbles.

Step 7: It’s time to add the jam. Using a measuring spoon add equal amounts of jam to each dessert cup. I used 2 teaspoons per cup. After adding the jam add 2 strawberry halves on top of each cup.

Dessert cups are so fun and easy to decorate, the design options are endless because you can literally decorate them however you fancy. I decided to add a couple of teaspoons of my favourite strawberry jam, then sliced 1 strawberry in half and placed them on top.

Top Tips For Making The Perfect Cheesecake Cups!

• If you don’t have a food processor to crush the biscuits into fine crumbs, you can use a rolling pin.

• When pressing down the biscuit base use another cup to push the biscuits down. This will help create a perfectly flat layer.

• After piping the cheesecake filling tap the dessert cups on a flat surface, to push out any air bubbles.

Print Recipe

5 from 1 vote

Strawberry Cheesecake Cups

Author: sabsbakes Cooking Method: No-Bake Cuisine: British Courses: Best Baking Recipes, Cheesecake Recipes, Dessert Cups, No-Bake Recipes, Party Treats, Strawberry Recipes Recipe Keys: Dairy V Vegetarian

Difficulty: Beginner Prep Time 20 min Rest Time 3 hour Total Time 3 hrs 20 mins

Servings: 10

Best Season: Summer

Description

Strawberry cheesecake dessert cups made with a soft buttery biscuit base, a vanilla cheesecake filling, topped with delicious strawberry jam.

Ingredients

Servings

Biscuit Base

• 150 grams Digestive Biscuits (9 Biscuits)
• 2.5 tablespoons Unsalted Butter

Cheesecake

• 400 milliliters Double Cream
• 200 grams Cream Cheese
• 70 grams Icing Sugar
• 1 teaspoon Vanilla Extract

Decorations

• 90 grams Strawberry Jam
• 10 Strawberry

Instructions

1. Start by crushing all of the digestive biscuits into fine crumbs (using a food processor or rolling pin).

2. Melt the butter in the microwave for a few seconds until fully melted.

3. Add the melted butter to the crushed biscuits and mix to form a wet sand mixture. 

4. Then roughly add 3 tsp of crushed biscuits to each cup (I used 10 dessert cups in total).

5. Press the biscuits using another dessert cup to create a perfectly flat base for the cheesecake filling.

6. In a large bowl whisk the double cream using an electric whisk, until stiff peaks form.

7. In another bowl mix together the cream cheese and icing sugar.

8. Then add to the double cream and whisk until fully combined. 

9. Next add the vanilla and mix for a few seconds.

10. Once fully combined add to a large piping bag.

11. Pipe the mixture into each cup. Then tap the cups on a flat surface to push out any air bubbles.

12. Then add 2 tsp of strawberry jam on top of each cheesecake and gently spread out.

13. Next slice 10 strawberries in half and place two halves onto each cup.

14. Place in the fridge to chill for at least 3 hours.

15. Once chilled enjoy.

Note

To make the double cream from stiff peaks quicker leave the bowl in the fridge, until you are ready. The colder the cream the better and quicker it will whip. 

I’d recommend washing the strawberries in advance so they have time to dry.

 

Keywords: strawberry, cheesecake, dessert cups