Strawberry Cheesecake Cups
Indulge in these delightful mini desserts featuring a rich cheesecake filling and fresh strawberry toppings, perfect for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened For a lower-fat option, you could use Neufchâtel cheese.
- 1/2 cup granulated sugar Adjust sweetness to taste.
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream A lighter option can be coconut cream.
Crust
- 1/2 cup graham cracker crumbs Can use crushed digestive biscuits or gluten-free alternatives.
- 2 tablespoons butter, melted
Toppings
- 1 cup fresh strawberries, sliced Fresh strawberries enhance flavor; thawed frozen strawberries can be used if necessary.
Instructions
Prepare the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese with sugar and vanilla extract until smooth. Ensure your cream cheese is at room temperature to avoid lumps.
Whip the Cream
- In another bowl, whip the heavy cream until stiff peaks form. Chill your mixing bowl and beaters in the fridge for about 10 minutes for better peaks.
Combine Ingredients
- Gently fold the whipped cream into the cream cheese mixture until fully combined without deflating the whipped cream.
Make the Crust
- Mix the graham cracker crumbs with melted butter until well combined. Press the crumb mixture into the bottom of your serving cups for a firmer crust.
Layer the Cups
- Layer the crust at the bottom, followed by the cheesecake filling. Top with fresh strawberries arranged neatly on top.
Notes
Store in the refrigerator for up to 3 days in an airtight container or freeze for up to a month. Garnish with mint for presentation if desired.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 25gProtein: 4gFat: 22gSaturated Fat: 12gSodium: 200mgFiber: 1gSugar: 18g
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