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Pour 250g of strawberry cereals into a food processor.

Process the cereals until they are finely crushed into crumbs.

Transfer the crushed cereal crumbs to a mixing bowl.

Pour 1/2 cup of melted butter over the crushed cereals.

Mix thoroughly with a spoon until the crumbs are evenly coated with butter.

Spoon the mixture into 150ml dessert cups, filling the bottom of each cup.

Press the cereal mixture down firmly into the bottom of each cup using the back of a spoon to create a compact crust.

Place the cups in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat 500g of chilled all-purpose cream with an electric mixer until stiff peaks form. Set aside.

In a separate mixing bowl, add 500g of room temperature cream cheese.

Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese.

Add 2 drops of strawberry flavoring to the mixture.

Beat the cream cheese mixture with an electric mixer until it is smooth and light pink in color.

Gently fold the whipped all-purpose cream into the cream cheese mixture.

Add 1/2 cup of strawberry chunks to the mixture and fold them in until evenly distributed.

Transfer the strawberry cheesecake filling into a piping bag.

Pipe the cheesecake filling over the chilled cereal crusts in each cup, filling them almost to the top.

Gently tap the cups on the counter to settle the filling and remove any air bubbles.

Smooth the top surface of the cheesecake filling with a spoon.

Chill the cheesecake cups in the refrigerator for at least 6 hours (or until firm).

In a small saucepan, heat 150g of all-purpose cream over low heat, stirring constantly, until it is warm but not boiling.

Place 200g of white chocolate chips or chopped white chocolate bar in a heatproof bowl.

Pour the warm cream over the white chocolate chips.

Add 2 drops of oil-based pink food color to the mixture.

Stir until the white chocolate is completely melted and the mixture is smooth and uniformly pink.

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.

Allow the topping to set in the refrigerator for a short period until firm.

Cover the cheesecake cups with lids.

Serve chilled.


Pour 250g of strawberry cereals into a food processor.

Process the cereals until they are finely crushed into crumbs.

Transfer the crushed cereal crumbs to a mixing bowl.

Pour 1/2 cup of melted butter over the crushed cereals.

Mix thoroughly with a spoon until the crumbs are evenly coated with butter.

Spoon the mixture into 150ml dessert cups, filling the bottom of each cup.

Press the cereal mixture down firmly into the bottom of each cup using the back of a spoon to create a compact crust.

Place the cups in the refrigerator to chill while preparing the filling.

In a large mixing bowl, beat 500g of chilled all-purpose cream with an electric mixer until stiff peaks form. Set aside.

In a separate mixing bowl, add 500g of room temperature cream cheese.

Add 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese.

Add 2 drops of strawberry flavoring to the mixture.

Beat the cream cheese mixture with an electric mixer until it is smooth and light pink in color.

Gently fold the whipped all-purpose cream into the cream cheese mixture.

Add 1/2 cup of strawberry chunks to the mixture and fold them in until evenly distributed.

Transfer the strawberry cheesecake filling into a piping bag.

Pipe the cheesecake filling over the chilled cereal crusts in each cup, filling them almost to the top.

Gently tap the cups on the counter to settle the filling and remove any air bubbles.

Smooth the top surface of the cheesecake filling with a spoon.

Chill the cheesecake cups in the refrigerator for at least 6 hours (or until firm).

In a small saucepan, heat 150g of all-purpose cream over low heat, stirring constantly, until it is warm but not boiling.

Place 200g of white chocolate chips or chopped white chocolate bar in a heatproof bowl.

Pour the warm cream over the white chocolate chips.

Add 2 drops of oil-based pink food color to the mixture.

Stir until the white chocolate is completely melted and the mixture is smooth and uniformly pink.

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.

Allow the topping to set in the refrigerator for a short period until firm.

Cover the cheesecake cups with lids.

Serve chilled.
