Description
These delightful Strawberries & Cream Cheesecakes feature a buttery biscuit base with a creamy strawberry filling, topped with fresh whipped cream and juicy strawberries. Quick, easy and perfect for summer entertaining!
Ingredients
Scale
Base:
- 150g digestive biscuits (graham crackers in the US)
- 70g unsalted butter, melted
Filling:
- 250ml double cream, cold
- 350g cream cheese, room temperature
- 120g icing sugar
- 1 tsp vanilla extract
- Pink food coloring (optional)
- 6 large strawberries, chopped into small chunks
Topping:
- 250ml double cream, cold
- 9 whole fresh strawberries, halved
Instructions
- Prepare the base: Crush the digestive biscuits using a food processor or place in a plastic bag and crush with a rolling pin. Mix with melted butter until well combined. Divide between 9 cupcake cases in a muffin tin, pressing down firmly. Set aside.
- Make the filling: In a large bowl, whip the cold double cream until stiff peaks form. In a separate bowl, whisk together cream cheese, icing sugar, and vanilla extract until smooth. Add pink food coloring if desired. Gently fold the whipped cream into the cream cheese mixture, then fold in the diced strawberries.
- Assemble: Spoon the filling onto the prepared bases, smoothing the tops. Place in the freezer for approximately 30 minutes until set.
- Decorate: Whip the remaining cold double cream until stiff peaks form. Transfer to a piping bag fitted with a star nozzle and pipe swirls onto each cheesecake. Top each with half a fresh strawberry.
- Serve: Remove from the cupcake cases if desired and serve immediately, or refrigerate until ready to enjoy.
Notes
- For best results, ensure cream cheese is at room temperature and cream is very cold.
- These cheesecakes can be made up to 3 days in advance and stored in the refrigerator.
- Feel free to substitute other berries for variety.
Prep Time: 30 minutes | Chill Time: 30 minutes | Total Time: 1 hour | Yield: 9