No Bake Strawberry Cheesecake Cups
No Bake Strawberry Cheesecake Cups
Ingredients
For the Cereal Crust
- 250 g strawberry cereals
- 1/2 cup melted butter
For the Strawberry Cheesecake Filling
- 500 g all purpose cream, chilled overnight
- 500 g cream cheese, room temperature
- 2 drops strawberry flavoring
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry chunks
For the White Chocolate Topping
- 150 g all purpose cream
- 200 g white chocolate chips/bar
- 2 drops oil based pink food color
Instructions
- 1
Pour 250g of strawberry cereals into a food processor.
⏱️ 1 min
- 2
Process the cereals until they are finely crushed into crumbs.
⏱️ 2 min
- 3
Transfer the crushed cereal crumbs to a mixing bowl.
⏱️ 1 min
- 4
Pour 1/2 cup of melted butter over the crushed cereals.
⏱️ 1 min
- 5
Mix thoroughly with a spoon until the crumbs are evenly coated with butter.
⏱️ 2 min
- 6
Spoon the mixture into 150ml dessert cups, filling the bottom of each cup.
⏱️ 3 min
- 7
Press the cereal mixture down firmly into the bottom of each cup using the back of a spoon to create a compact crust.
⏱️ 2 min
- 8
Place the cups in the refrigerator to chill while preparing the filling.
- 9
In a large mixing bowl, beat 500g of chilled all-purpose cream with an electric mixer until stiff peaks form. Set aside.
⏱️ 5 min
- 10
In a separate mixing bowl, add 500g of room temperature cream cheese.
⏱️ 1 min
- 11
Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese.
⏱️ 1 min
- 12
Add 2 drops of strawberry flavoring to the mixture.
⏱️ 1 min
- 13
Beat the cream cheese mixture with an electric mixer until it is smooth and light pink in color.
⏱️ 3 min
- 14
Gently fold the whipped all-purpose cream into the cream cheese mixture.
⏱️ 2 min
- 15
Add 1/2 cup of strawberry chunks to the mixture and fold them in until evenly distributed.
⏱️ 2 min
- 16
Transfer the strawberry cheesecake filling into a piping bag.
⏱️ 1 min
- 17
Pipe the cheesecake filling over the chilled cereal crusts in each cup, filling them almost to the top.
⏱️ 3 min
- 18
Gently tap the cups on the counter to settle the filling and remove any air bubbles.
⏱️ 1 min
- 19
Smooth the top surface of the cheesecake filling with a spoon.
⏱️ 1 min
- 20
Chill the cheesecake cups in the refrigerator for at least 6 hours (or until firm).
⏱️ 360 min
- 21
In a small saucepan, heat 150g of all-purpose cream over low heat, stirring constantly, until it is warm but not boiling.
⏱️ 3 min•🌡️ low
- 22
Place 200g of white chocolate chips or chopped white chocolate bar in a heatproof bowl.
⏱️ 1 min
- 23
Pour the warm cream over the white chocolate chips.
⏱️ 1 min
- 24
Add 2 drops of oil-based pink food color to the mixture.
⏱️ 1 min
- 25
Stir until the white chocolate is completely melted and the mixture is smooth and uniformly pink.
⏱️ 3 min
- 26
Once the cheesecake cups have chilled for at least 6 hours, carefully pour the pink white chocolate topping over the top of each cheesecake cup, creating an even layer.
⏱️ 2 min
- 27
Allow the topping to set in the refrigerator for a short period until firm.
- 28
Cover the cheesecake cups with lids.
⏱️ 1 min
- 29
Serve chilled.
Kitchen Tools
Nutrition Facts (per serving)
No Bake Strawberry Cheesecake Cups
For the Cereal Crust
- 250 g strawberry cereals
- 1/2 cup melted butter
For the Strawberry Cheesecake Filling
- 500 g all purpose cream, chilled overnight
- 500 g cream cheese, room temperature
- 2 drops strawberry flavoring
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup strawberry chunks
For the White Chocolate Topping
- 150 g all purpose cream
- 200 g white chocolate chips/bar
- 2 drops oil based pink food color
Instructions
- 1
Pour 250g of strawberry cereals into a food processor.
⏱️ 1 min - 2
Process the cereals until they are finely crushed into crumbs.
⏱️ 2 min - 3
Transfer the crushed cereal crumbs to a mixing bowl.
⏱️ 1 min - 4
Pour 1/2 cup of melted butter over the crushed cereals.
⏱️ 1 min - 5
Mix thoroughly with a spoon until the crumbs are evenly coated with butter.
⏱️ 2 min - 6
Spoon the mixture into 150ml dessert cups, filling the bottom of each cup.
⏱️ 3 min - 7
Press the cereal mixture down firmly into the bottom of each cup using the back of a spoon to create a compact crust.
⏱️ 2 min - 8
Place the cups in the refrigerator to chill while preparing the filling.
- 9
In a large mixing bowl, beat 500g of chilled all-purpose cream with an electric mixer until stiff peaks form. Set aside.
⏱️ 5 min - 10
In a separate mixing bowl, add 500g of room temperature cream cheese.
⏱️ 1 min - 11
Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese.
⏱️ 1 min - 12
Add 2 drops of strawberry flavoring to the mixture.
⏱️ 1 min - 13
Beat the cream cheese mixture with an electric mixer until it is smooth and light pink in color.
⏱️ 3 min - 14
Gently fold the whipped all-purpose cream into the cream cheese mixture.
⏱️ 2 min - 15
Add 1/2 cup of strawberry chunks to the mixture and fold them in until evenly distributed.
⏱️ 2 min - 16
Transfer the strawberry cheesecake filling into a piping bag.
⏱️ 1 min - 17
Pipe the cheesecake filling over the chilled cereal crusts in each cup, filling them almost to the top.
⏱️ 3 min - 18
Gently tap the cups on the counter to settle the filling and remove any air bubbles.
⏱️ 1 min - 19
Smooth the top surface of the cheesecake filling with a spoon.
⏱️ 1 min - 20
Chill the cheesecake cups in the refrigerator for at least 6 hours (or until firm).
⏱️ 360 min - 21
In a small saucepan, heat 150g of all-purpose cream over low heat, stirring constantly, until it is warm but not boiling.
⏱️ 3 min•🌡️ low - 22
Place 200g of white chocolate chips or chopped white chocolate bar in a heatproof bowl.
⏱️ 1 min - 23
Pour the warm cream over the white chocolate chips.
⏱️ 1 min - 24
Add 2 drops of oil-based pink food color to the mixture.
⏱️ 1 min - 25
Stir until the white chocolate is completely melted and the mixture is smooth and uniformly pink.
⏱️ 3 min - 26
Once the cheesecake cups have chilled for at least 6 hours, carefully pour the pink white chocolate topping over the top of each cheesecake cup, creating an even layer.
⏱️ 2 min - 27
Allow the topping to set in the refrigerator for a short period until firm.
- 28
Cover the cheesecake cups with lids.
⏱️ 1 min - 29
Serve chilled.