Description
Delightful mini cheesecakes combining creamy cheesecake with fresh strawberries, perfect for celebrations or sweet dinners.
Ingredients
Scale
- 150g digestive biscuits (or graham crackers)
- 70g unsalted or salted butter, melted
- 250ml double cream, cold (for filling)
- 350g cream cheese, room temperature
- 120g icing sugar
- 1 tsp vanilla extract
- Pink food colouring (optional)
- 6 large strawberries, chopped into small chunks
- 250ml double cream, cold (for topping)
- 9 whole fresh strawberries (for topping)
Instructions
- Preheat the oven to 180°C (350°F). Crush the digestive biscuits and mix with the melted butter. Press into the bottom of cheesecake molds to form the base. Bake for 10 minutes and allow to cool.
- In a large bowl, whisk the cold double cream until soft peaks form.
- In another bowl, beat the cream cheese, icing sugar, vanilla extract, and pink food coloring until smooth.
- Fold the whipped cream into the cream cheese mixture, then add the chopped strawberries.
- Spoon the filling over the cooled biscuit bases and smooth the top.
- Refrigerate for at least 240 minutes, or until set.
- To serve, whip the additional double cream and dollop it on top of each cheesecake. Garnish with whole fresh strawberries.
Notes
Store in the refrigerator for optimal freshness and consume within 2-3 days for best taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
Keywords: cheesecake, strawberries, dessert, no-bake, sweet treat